Monday, 2 May 2011

Sausage rolls

A couple of weeks ago Charl had some of her uni friends round for lunch, it was a sunny spring Sunday afternoon so we had a picnic in the garden before heading to the park.
My contribution to the spread was some homemade sausage rolls, they are really quick to make (as long as you have some puff pastry already defrosted and you aren't hideously hungover). You can definitely tell the difference from frozen pre-made sausage rolls and using homemade pastry makes them even more buttery and tasty. We ate them along with some delicious salads, crusty bread and a cheese and ham cake that Julia had made from a recipe in that weekends Guardian magazine. They were very well received, one of our guests, Leo, even said he would never be able to eat bought sausage rolls again because they wouldn't be as good!!

Best served warm from the oven

Rachael x

400g puff pastry (either bought or homemade)
450g pork sausage meat
1 onion peeled and grated
2 tbsp chopped fresh sage
1 egg beaten

Mix the sausage meat, sage and onion together in a bowl and season with a little salt and pepper.

Roll out the pastry on a floured surface as thin as you can into the shape of a rectangle. Cut the rectangle in half length ways.

Divide the sausage mixture in half and form them into 2 rolls the same length as the strips of pastry.

Place a roll of sausage meat down one side of each of the pieces of pastry, brush the beaten egg along one side of the pastry and fold the rest of the pastry over to meet it, covering the sausage meat. Use your fingers to make sure the edges are completely sealed together.

Slice the 2 large rolls into 2 inch portions. Coat the sausage rolls with some more beaten egg and use scissors to make a V shaped snip in the top of each one.

Place on a baking sheet and cook in the oven at 220C for 20-25 minutes.


Post a Comment