Sausage Rolls
Sausage rolls are up there with the best types of comfort food. While the cheap deli versions are delicious and quick, sometimes it’s nice to pimp up the standard sausage roll into something more posh that you can make for your friends and family! Good quality sausages are essential to get a great homemade sausage roll, so support your local butchers and buy some great sausage varieties. These can be made with turkey, chicken, pork or meat free sausages even. For this recipe, I used standard pork & leek sausages, as I knew I would be adding in some additional flavours.
There are no rules when it comes to the filling, chutneys, cheese, relishes, savoury jams all work great. Play around with what you like and you can’t go wrong. Enjoy!
Ingredients (makes 6-8)
1 sheet pre made puff pastry
6 good quality jumbo sausages (I used pork & leek)
2 tsp dijon mustard
2 tsp Ballymaloe tomato relish
1 tsp dried herbs (I like rosemary or sage)
1 egg yolk beaten
1 tsp sesame seeds (optional)
Method
Preheat fan oven to 180 Celcius and line a baking tray with greaseproof paper.
Flatten your sheet of puff pastry out of the roll shape it comes in.
Get your sausages one by one and squeeze them out of the thin film/casing that they come in, so you just have the meat in your hands. Squeeze it slightly so that it is slightly flatter than a regular sausage shape and place the meat down the middle of your sheet of puff pastry. Repeat for all 6 sausages.
Sprinkle any herbs, cheese, spices you wish on top of the sausage meat. Following this dollop the mustard & relish onto the top of the meat and herbs/seasonings.
Fold one side of the empty pastry on top of the meat and brush with egg yolk.
Fold the other unbrushed pastry side over the top of this brushed side, so that they are stuck together by the egg.
Get a fork and press these 2 sides together, so that they won’t split apart in the oven. Be gentle as you don’t want the sausage filling to come out either end.
Brush the top of the folded large roll with the remaining egg, sprinkle with the sesame seeds and cut the large roll into 6-8 smaller sausage roll portions.
Bake for 25-30mins, until golden.
Calories per serving, if making 8, roughly 234
Other fillings I like:
Cheddar Cheese & roast pepper relish
Crushed garlic & mixed herb
Caramelised onion jam
Fresh sage & english mustard
