Chef SAUSAGE ROLLS

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Home Baking

SAUSAGE ROLLS

Ingredients

250gm Puff Pastry
400gm good quality pork sausage meat
50g Sage and onion stuffing
100ml hot water
1 small onion, sliced and diced
1 small apple sliced and diced
1 tsp salt
1 tsp freshly milled black pepper
I egg for glaze

Additional Fillings

Cranberrys 50g
Additional fresh sage

Preparation

Preparation Time 25min

Cooking Time 25-30min

Oven Temperature 180c

Method

Okay, sausage rolls can be pretty basic and normally supermarket sausage rolls tend to be gloopy, flavourless and nothing like what you imagine. I was debating whether to add a recipe for these or not.

Some homemade sausage rolls can be a pole apart from the gloopy effects some supermarket push out and by no means do I think this version is the best. Black Pudding is a good ingredient to add, however, if you want to make some quick sausage rolls with a bit of flavour then I have a few rules.

Buy a quality pork sausage meat to use, season well a little bit more than you may normally season a main dish. The sage and onion stuffing mix is a good addition as it will keep the sausage meat moist expands the sausage mixture meaning it will go further.

 

In a bowl add the sage and onion mix and hot water and mix. Season further by adding salt, pepper and add optional extras, onion, apple or cranberries and fresh sage.

Add the pork sausage meat and mix together.

This recipe makes a sweet sausage roll; however, this is ideal for parties or a Christmas nibble.

Roll out the puff pastry to about 4mm thick approximate 36 x 28 cm

Divide the sausage meat mixture into two and roll one part into a sausage enough to span the 36 cm. Place this on the top quarter of the pastry and egg wash the pastry both sides where the sausage mixture lays. Roll the top of the pastry over the sausage meat until it meets the pastry on the over side.

Trim the pastry allowing enough pastry to overlap (approx. 1cm) and leave this seal on the underside of the large sausage roll.

Divide the large sausage roll into portions. I suggest either 3 large, four medium or six small depending on your preference and place on a lined baking tray. Line with greaseproof or parchment paper.

Repeat this process using the remaining sausage meat and pastry.

Brush the sausage rolls with egg wash and then cut diagonal slits across the top to allow steam to escape during the baking process.

(Note always egg wash first before you but the slits. If you cut the slits then egg wash, the wash tends to run into the slits and prevents the pastry opening up as it should).

Bake in a pre-heated oven 180c until and bake for 25-30min until crisp and brown.

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