How to cook : Homemade Sausage Rolls

The party season is almost at it's end, and I don't know about you but I'm relieved! It's exhausting.

With that being said, I would like to share with you one of my most popular recipes for hosting or just for your household to pick at. 

The vast majority of us like sausage rolls, but the ones available in the supermarkets are utterly disgusting. Inspired by Jamie Oliver, here is a super-simple recipe to wow your friends and family. 


  • 6 sausages, whatever flavour you like
  • pre-made puff pastry, 250g per 6 sausages 
  • 1 large egg, for coating
  • plain flour, for rolling
  • a rolling pin

First job: pre-heat the oven to 220 degrees and place a large baking tray in to heat it. Clean down your surfaces thoroughly, and get your ingredients together. Get your puff-pastry out of the fridge approximately 20 minutes before cooking to allow it to get to room temperature. It'll be much easier to roll this way!

It is cheaper to buy sausages than the sausage-meat from the shops. Don't ask me why, but it is. This means that we have to remove the sausages from their casings. Use a small paring knife or scissors to cut the sausages in half, then peel back the casings. Now we have 12 mini sausages. 


Now we have to roll out our pastry. If you bought a 500g block like me, then just cut it in half and put the spare back in the fridge. Cover your work surface fairly liberally with plain flour, and dust your rolling pin and hands. With a purposeful level of pressure, roll out your pastry until it is the length of the rolling pin, a comfortable double-width of your sausages and no more than 5mm thick.



Once you have your pastry ready, place your sausages along the right hand side while leaving an inch or so at the edge. This is to allow the opposite side of the pastry to stick and be crimped. Leave a fingertips gap between each sausage to allow for easier cutting. 

Take your beaten egg and brush generously along the perimeter of the pastry and at the edges of the sausages. I also dusted with salt, pepper and dried mixed herbs. I sliced some tomatoes, removed the seeds and sat them on the sausages to allow for a cooling element and different texture. 


When you are ready to seal your pastry, in one quick and confident movement, place the pastry over your rolling pin before flipping it over. 



Use a fork to crimp the edges together before covering with more egg wash.

Season with salt, pepper and a little bit of flour to catch any liquid released during cooking.

Now take a large, sharp knife to portion out your individual sausage rolls. Pierce the top of each one to allow heat to escape. 


Melt some butter on your baking tray - ensuring it is entirely covered - before placing your sausage rolls on. Allow each piece room to expand. This is puff pastry after all! 


 I cooked these sausage rolls at 220 degrees for 20 minutes; but I would advise you keep an eye on them so the pastry does not burn. You want them to be nice and golden. There is nothing worse than burnt pastry! Take them from the baking tray straight away and place them on a plate to cool down. 

Enjoy! :)



Samantha Nicholls. Powered by Blogger.

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