Basic, I know. Sausage rolls. But I really really love them and have to shamefully admit that this was my first foray into actually making my own. I generally love all forms of sausage roll - the little frozen ones you get in the supermarket right up to the scalding hot ones you get in Greggs. I am a sausage roll fiend. I am pleased to report my sausage roll making exercise was a complete success! Hooray for me!
The recipe (from Delicious magazine) is very simple but oh my Christ, these are just delicious. The smell of them cooking is just to die for and when I opened the tin this morning to snaffle a cold one, the aroma was a beautiful things. Mr M absolutely loved them too as did the little girl of the house who jumped up and down on the spot saying "yummy", which is praise indeed.
I shall be making these over and over again, and will make another batch for the freezer ready for Boxing Day. Try them, you won't be disappointed (unless you're a vegetarian and well, you probably will be slightly disappointed).
This recipe makes 16 good sized sausage rolls, about 2-3 times the size of those small party ones you get at supermarkets.
Yummy yummy!
This recipe makes 16 good sized sausage rolls, about 2-3 times the size of those small party ones you get at supermarkets.
Yummy yummy!
Sausage Rolls
Ingredients
8 large Cumberland sausages, skins removed
1 small onion, finely chopped
3 sun-dried tomatoes, finely chopped
3-4 fresh sage leaves, finely chopped
3 tbsp chopped fresh flat leaf parsley
500g fresh puff pastry
1 medium egg, lightly beaten
25g Parmesan, finely grated
Method
Place the sausage meat in a bowl with the onion, sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon, or with your hands, until well combined.
Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.
If you are freezing them, do this now - pop them on a baking tray and cover with cling film until solid, than transfer to a freezerproof container for up to three months. When ready to eat, defrost thoroughly and continue with the recipe.
Brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 20-25 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack.
I'd like to point out that my Puff Pastry was provided by Jus-Rol, and was delicious! Certainly makes the process easier!
Ingredients
8 large Cumberland sausages, skins removed
1 small onion, finely chopped
3 sun-dried tomatoes, finely chopped
3-4 fresh sage leaves, finely chopped
3 tbsp chopped fresh flat leaf parsley
500g fresh puff pastry
1 medium egg, lightly beaten
25g Parmesan, finely grated
Method
Place the sausage meat in a bowl with the onion, sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon, or with your hands, until well combined.
Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.
If you are freezing them, do this now - pop them on a baking tray and cover with cling film until solid, than transfer to a freezerproof container for up to three months. When ready to eat, defrost thoroughly and continue with the recipe.
Brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 20-25 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack.
I'd like to point out that my Puff Pastry was provided by Jus-Rol, and was delicious! Certainly makes the process easier!
love & kisses
Mrs M x
Oooh they sound lovely! I've never made sausage rolls either, I've always bought them. I shall put them on my list of 'things I've always bought but will try to make myself at least once' alongside mayonnaise, scones and guacamole.
ReplyDeleteThese sausage rolls may be basic but they certainly sound a cut above the rest, a home made sausage roll is one of those things that beats a store bought one every. Single. Time.
ReplyDeleteLovely recipe and lovely blog!
Hamilton x