Sausage Rolls
Surprise your guests with sausage rolls on the menu for dinner. They may at first think “What?”, but they’ll understand after the first bite. Play with the herbs and spices to create something beyond the reputation of the humble sausage roll. Sausage rolls are one of those foods that vary from inedible to incredible. For years, I felt chained to sausage rolls from cafes because they looked so difficult to make. Until one day I gave it a go – and voila, the shackles were broken. They’re not that difficult to make. You also decide what to put in them. You can swap out the bacon for chorizo or anything else you like – and don’t forget to add some spices. They also reheat very well giving you perfect leftovers for days on end.
Ingredients:
– 320g ready rolled puff pastry
– 480g pork sausage meat – best to buy sausages such as the M&S best ever pork sausages & remove the skins.
– 1 small onion
– 1 tablespoon hot English mustard
– 4 rashers of bacon
– 1 egg – beaten
– 1 tablespoon of olive oil
– Sesame seeds to sprinkle on top
Method:
1. In a pan, heat the olive oil & cook the onion till soft.
2. Mix the sausage meat, mustard, bacon & onions in a bowl. If cooking straight away, preheat the oven to 180 degrees.
3. Unroll the pastry & cut it lengthways in half to make 2 long strips, divide the mix in half & lay along the pastry in a thin sausage shape as evenly as possible.
4. With the greaseproof paper still on the back – roll them as tightly as you can.
5. Press the 2 edges together to seal.
6. Brush all over with beaten egg and sprinkle with sesame seeds.
7. On a baking sheet, bake them at 180 degrees for 30-40 minutes until they are golden and crispy.
8. Serve whichever way you like.
Keep uneaten sausage rolls in the fridge for 2-3 days & reheat on a baking sheet or foil for 12-15 mins at 180 degrees. Feel free to experiment & add or replace ingredients e.g. chorizo instead of bacon.
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