Sausage Rolls

This is one of those recipes you can add things to but here I’ve just kept it very simple.

Sausage meat
Puff pastry
1 egg (lightly beaten)

Preheat oven to 220C, 425F, gas mark 7.
Roll out the sausage meat into lengths of about 10 inches. On a lightly floured surface, roll out the puff pastry until it is just longer than the sausage lengths and wide enough to fold over them (approx 3 mm thick). I’m aware I’m using metric and imperial measures but I like to keep you on your toes. Brush one edge of the pastry with the egg and roll the pastry over, pressing down gently to seal. Cut into approx 1 inch lengths and brush the tops with more of the egg. Dont be too precious about how they look. They are homemade so should be slightly rustic. Place on a lightly oiled baking tray with the sealed edge at the bottom and put in the oven for 15 minutes.

You could make your own sausage meat mixture and even your own puff pastry but this is Half-assed gourmets, not half decent gourmets. Our butcher has also won national awards for his Horsell bangers so I don’t want to mess too much. If you want bigger sausage rolls, just don’t cut them so small.




Published in: on March 20, 2012 at 7:39 pm  Leave a Comment  

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