Sausage Rolls
Sausage meat is an invaluable ingredient in my kitchen. It is a great shortcut to so many meals. You can start with a simple flavour profile and tweak it with herbs, spices, miso, condiments – as I’ve done below – or let your seasoned sausage do all the work (hello, spicy chorizo).
Top tip – fry off a little of the sausage mix before wrapping it in pastry to make sure it’s tasting just how you want it. Better to adjust the flavour profile now than complain afterwards.
ingredients
- 550g sausage meat, skins discarded
- 300g puff pastry, good quality store bought
- 2 tbsp chutney/relish
- ½ cup spring onion tops or herbs from the garden, finely chopped
- 1 egg yolk – white can be frozen or used in a whiskey sour if you’re like me
- sesame seeds or other to decorate top
method
Combine the meat, chutney and spring onion tops together in a bowl. The most effective method I find is to mash it all together with one hand.
Divide the sausage mix into two equal portions and lay along the length of the pastry so that you can just overlap both edges to seal. My pastry sheet was 28cm x 32cm. I cut it in half so I had two sheets of 14cm x 32cm. Once pinched together to seal, turn the log over so the seam is underneath and cut carefully into four equal lengths. I find these a good size for us but you could cut them half as big if you want party-sized sausage rolls.
Place on the oven tray then give each roll a good brush with the egg yolk and top with sesame seeds or dried herbs purely for decoration. This size took 15 minutes at 200 degrees Celsius. If not properly cooked through on the bottom, flip them over gently and give them a few extra minutes.