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Sausage Rolls
Appears in
Published 1991
Good homemade sausage rolls are simple to make, especially if you use commercial puff pastry. The secret lies in using a good-quality sausagemeat to which you can add your own flavourings, such as wholegrain mustard, finely chopped fresh herbs, crushed garlic, chutney or even some crumbled blue cheese.
Allow 250g (8oz) each of sausagemeat and puff pastry. Makes 2 large sausage rolls or 12 bite-sized ones to serve with drinks.
- Roll out the pastry on a lightly floured surface to a 30 × 15cm (12 × 6in) rectangle. Spread with your chosen flavouring. Alternatively, add the flavouring by mixing it in with the sausagemeat.
- Shape the sausagemeat, dusting lightly with flour, to the same length. Wrap it in the pastry, sealing the join with beaten egg and placing join-side down on a lightly greased baking sheet.
- Snip the top with scissors 6-8 times, or cut into individual rolls. Glaze well with beaten egg and bake at 200° C, 400°F, Gas Mark 6 for about 20 minutes until golden.
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