Wednesday, 9 March 2016

Sausage Rolls


These sausage rolls can be made small, cocktail size ideal with a negroni, or larger, forming an excellent picnic component. You can easily freeze them, either pre-baked or fully baked. I simply add an extra egg to my Glamorgan sausage recipe, making the mixture softer and easier to pipe. Along with a pack of all butter puff pastry, a savoury treat could not be easier. Truly delicious served within minutes of being baked.

Welcome Laos, bringing the number up to 147!

For this recipe you will need;
1 portion of Glamorgan sausage mix click here for the recipe
1 egg
1 pack of all butter puff pastry, ready rolled.

Begin by making the sausage mix, add an extra egg and process until you have a soft smooth mix. Fill a piping bag with the mix, I use a large disposable one for this, and I cut an opening at the point that allows a 2 centimeter wide, long sausage to be piped out.
Unroll the pastry from it's protective paper and on a lightly floured surface, roll the pastry even further to about half as big again. Divide into three long oblongs and pipe the filling along the middle of one piece of the pastry. I have done this so often that I now don't bother dividing up the pastry to begin with, hence the misleading photo below. Lift the edge of the pastry up and over the filling and using a fork press the two edges together to seal. Then divide the long sausage roll into the size you prefer. I find I can get around 18 out of each long length..
Transfer the sausage rolls to two large baking trays and bake in a hot oven 200C for 15 to 18 minutes.




If you wish to freeze these before baking, allow to fully thaw before you pop them into the oven.
If you have frozen them fully baked, simply pop them into a warm 140C oven for 10 minutes, directly from the freezer.

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