I love a savoury treat almost as often as a sweet one! My favourite snack is a homemade sausage roll, but it must be meaty with a delicious buttery pastry. What better way to relax is a couple of hot sausage rolls, and then a chocolate brownie (or 2) warmed in in the microwave for 10 seconds and then sat on top of a bowl of Vanilla ice cream, did I mention the glass of wine ?
Sausage rolls are so versatile you can add in chilli flakes for some extra heat or add in your favourite flavourings such as caramelised onion, apple and mustard.
Here is a recipe that makes between 8-12 sausage rolls ( medium /small) This recipe is a hit with all my family, I get asked to bake them for every gathering we have, I am lucky to get one before they have all been eaten, and without saying they are always at their best served warm.
Sausage roll Recipe
400g Pork Sausages/Sausage meat
½ teaspoon salt
2 teaspoons wholegrain mustard
2 heaped teaspoons caramelised onion chutney
1/4 teaspoon of ground black pepper
1 apple grated ( a variety of your choice)
1 free range egg
1 roll of pre rolled puff pastry Flour
Method
Heat the oven to 220/200 fan and line a baking tray
Remove the sausage skin by cutting down one side of the sausage with scissors and peeling it back. Discard the skin and add the sausage meat to a bowl.
Grate 1 apple and add to the sausage meat.
Add the mustard, caramelised onion chutney, salt and pepper to the pork meat and mix well. (Add any extra spices/flavours of your choosing at this point)
Heat a frying pan and add 1 teaspoon of mixture, cook the meat, allow to cool and taste. This is to check the seasoning is perfect. Adjust the mix to taste and repeat the cooking if necessary until you are happy with the taste of the sausage meat.
Unroll the pastry and lie it on a lightly floured surface.
Cut length ways down the middle of the pastry, to have 2 pieces of pastry to work
Divide the sausage meat in half and roll each half into a long sausage shape to fit length ways on to each half of the pastry.
Using water, wet the edge of the pastry so as you roll the pastry over the sausage meat the pastry seals. As you roll the pastry over slightly roll the pastry back and forward to create a firm seal.
Repeat with the second half of pastry and sausage meat. You should now have 2 large sausage rolls!
Divide each of the large sausage rolls in to 6 equal pieces and place them on a lined baking tray, you should have 12 in total.
Egg wash each sausage roll and snip the pastry on top to ensure a crisp pastry top!
Cook for 20 minutes, turn the tray and cook for a further 6 – 10 minutes – or until the pastry is golden brown.
Leave to cool and enjoy!
Lucy's Top tips
Bake a bulk batch and freeze and reheat when you get that craving!
Cook some of the pork mixture before making the sausage rolls to ensure you have added enough seasoning to the pork meat.
Line your baking pan with greaseproof paper otherwise you will be scrubbing your trays clean for hours.
These are great for the autumn and winter nights although I think they are a great snack for the whole year, they compliment the delicious brownies, especially a hot sausage rolls made with apple, giving that slightly sweet taste finished with a bakewell or lemon drizzle blondie, pure heaven.
Let me know how you get on?
Love Lucy x