: expr:class='"loading" + data:blog.mobileClass'>

Sausage Rolls

Let's be honest, Christmas just isn’t Christmas without a good sausage roll. For something a little different add some chopped sage and grated pear to the sausage meat before forming into sausages or one of the other options i've listed below. 

If you make these I'd love to hear from you on one of my social media feeds Facebook, Twitter or Instagram.
Homemade rough puff pastry or a packet of puff pastry 375g
400g good quality sausagemeat or skinned sausages
1 egg 
1 tablespoon milk
2 tablespoons onion seeds                                                           

Preheat the oven to 180c/350f/Gas mark 4

Lightly dust the work surface with plain flour and roll the pastry into 2 rectangles each 30 x 15cm.

If using any of the below variations add to the bowl now and use your hands to combine with the sausage meat.

Shape the sausage meat into two long sausages, each the same length as the pastry rectangles, and place one on each piece of pastry.

Mix the egg yolk with the milk and brush along the long side of each of the pastry rectangles. 

Roll the pastry around the sausage-meat to completely encase with the seam along the sides,crimp together with the back of a fork. 

Place the sausage rolls on lined baking trays.

Brush the top of the sausage roll with egg wash, sprinkle with onion seeds and slice into 3-5cm pieces.

Bake in a preheated oven for 25-30 minutes until golden brown.

Flavour Options:-
  1. 1 peeled, cored & grated pear with the excess juice squeezed out & a good pinch of dried sage.Sprinkle with a few fennel seeds instead of the onion seeds. 
  2. 1 Peeled, cored & grated apple with the excess juice squeezed out + 30g finely chopped pecans. 
  3. Replace 100g sausagemeat with 2 chorizo sausages diced finely and add to the sausagemeat. Sprinkle with sesame seeds.
  4. Add 60g fresh cranberries to the sausage meat and a pinch of finely chopped fresh rosemary.
  5. Caramelise 2 small red onions with a tbsp of brown sugar, cook down by 2/3rds leave to go completely cold before mixing into the sausage meat  
*These can be frozen before cooking for up to two months, defrost completely before cooking.