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Sausage-Rolls
- Serves
8
- Difficulty
Medium
By Graham Garrett and Cat Black
Published 2015
Nice in its simplicity. The recipe isn’t written in stone, you could make your own sausage meat or buy your favourite from your butcher’s, and you don’t have to include foie gras
Ingredients
Filling
1 1 kg 100
Method
To make the filling
Sweat the shallot in a little vegetable oil until soft, then mix into all the other filling ingredients. Using a large sheet of cling film form the mixture into a long sausage shape. Chill it in the fridge until ready to use.
To make the rough puff pastry
Put the flour, salt and butte
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A cracking sausage roll recipe - the marmite/treacle glaze works a treat...
Thank You, I'm glad you liked it 🙏🏻