Sandra Djohan

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SAUSAGE ROLLS

Serves 4


  • olive oil
  • 1 red onion, peeled and finely sliced
  • 1 sprig fresh sage, leaves picked
  • 1 handful breadcrumbs
  • fresh nutmeg, for grating
  • Beef bratmoust
  • 100 g mince beef
  • 250 g ready-made puff pastry
  • 1 free-range egg
  • a little milk

 

 

Instructions

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Heat the olive oil in a saucepan and add the onions.
  • Cook gently for about 20 minutes until soft and golden brown.
  • Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.


  • With a sharp knife, slit the skins of the sausages and pop the meat out.
  • Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.


  • On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles.
  • Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.


  • Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside.
  • Press down with your fingers or the edge of a spoon to seal the join.


  • Cut the long rolls into the sizes you want and space them out on a baking tray.
  • Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
  • Serve with piccalilli and a cress salad.



Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

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