Sausage Rolls
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Ingredients
- 8 pork and herb sausages (or 500g of sausage meat)
- Puff pastry sheet (375g)
- 1 egg yolk, whisked
- ½ white onion, finely chopped
- 2 coves garlic, minced
- 1 tbsp parsley, freshly chopped
- 1 tsp crushed chilli flakes
- 1 tsp crushed fennel seeds
- Salt and freshly ground black pepper
Details
servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
If using individual sausages, remove the skin by piercing them with a sharp knife, place the sausage meat into a large bowl and season well.
Step 2
Fry the onion and garlic in a little oil and add to the sausage meat whilst still warm, this helps to bind everything together. Add the parsley, chilli and fennel seeds and mix well. I find clean hands are best.
Step 3
Roll out the pasty onto a lightly floured work surface and cut in half length ways. Place the mixture in the middle of each piece, ensuring you leave enough pastry each side to fold over and close. Once you have rolled up your sausage rolls, pinch the fold together using a folk and brush with the egg yolk.
Step 4
Cut the sausage rolls to the desired size before baking (otherwise you’ll have pastry everywhere) and place on a lightly greased baking sheet. Place in the centre of a pre-heated oven (200°C) for 14 minutes.
Step 5
Allow to cool on a wire rack, or gobble them down whilst warm, which I highly recommend.
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