Heads up. I’m posting this mid-week because once you see these golden beauties, you’ll want to make them at the weekend and I want to give you some time to get some supplies in. Hopefully you can use some kind of Christmas event as an excuse, but you’ll want to make plenty so you can snack on an extra dozen or so.
I love the thought of sausage rolls, but I never buy them because of the mystery meat factor. Let’s face it, ready-made sausage rolls don’t have a great rep and they aren’t often filled with free-range pork. So I like to make my own. Considering it takes about 20 minutes, that’s really not a big deal. I certainly don’t make my own puff pastry!
But I do love to try different fillings. This recipe is my basic starter sausage roll filling – Sage and Onion – and it feels really festive too. But I often do Cranberry & Walnut and I really love adding Stilton & Red Onion. Have a go with whatever you fancy. One tip is to buy sausages from your local butcher and squeeze out the filling rather than buying a package of sausagemeat. I find sausage filling tends to be firmer, containing a littlerusk and well seasoned.
- 1 packet of ready rolled puff pastry
- 1 450g packet of sausagemeat or the meat of 6-8 sausages
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced or finely chopped
- handful of fresh sage
- handful of fresh thyme
- salt & pepper
- Preheat your oven to 200C and take the pastry out of the fridge. It's easier to work with at room temperature.
- In a small frying pan, add the finely chopped onion and garlic and fry gently for a minute. Add the finely chopped herbs and fry until everything is soft and the onions are transluscent. Add your onion mix to your sausagemeat, season with salt and pepper, mix well and leave to cool.
- If using ready-rolled pastry, unroll it or roll out block pastry into a large 5mm depth rectangle. Cut the pastry rectangle lengthways into two halves.
- Lay your sausage, herb and onion mix in a long tube shape longways down the centre of each pastry rectangle. Aim for it to cover the middle third of the pastry.
- Brush all of the exposed pastry with beaten egg and then roll up and seal the edge and turn the sausage roll log so that the seam is on the bottom.
- With a sharp knife, cut the long roll into bite size pieces. You may need to wipe the roll between cuts.
- Cut a small slash into the top of every roll (keeps them crisp and evenly cooked throughout) and brush with the remaining beaten egg. Sprinkle with sea salt and leftover thyme.
- Bake for approx 15 mins but keep an eye on them. They burn quickly!