Description
Delicious homemade sausage rolls made with seasoned sausagemeat and puff pastry.
Ingredients
Scale
- 350 g sausagemeat
- 1 egg (for brushing)
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- 320 g rolled sheet of puff pastry
Instructions
- Preheat the oven to 220°C fan/240°C/475°F/Gas Mark 9.
- Make the meat mixture: Take your sausagemeat and add any flavourings you are using. Mix well with a fork.
- Prepare the pastry: Roll out your sheet of puff pasty and cut down the middle lengthways.
- Assemble: Add your sausagemeat in two long sausages along the pastry strips. Use clean hands to make this easier.
- Brush the beaten egg along one edge of each of the strips, alongside the meat.
- Roll up the pastry, around the meat keeping it as tight as possible. Use a fork to seal the join shut.
- Egg wash: Turn oven so the long ‘sausages’ are sitting on the join. Brush the tops with the remaining beaten egg.
- Divide up: Cut each strip into 8 pieces (I do this evenly by cutting each in half, in half again and in half again).
- Prepare to bake: Put onto a baking sheet lined with baking paper (join side down). You can prick the top of each with the knife to make a pattern if you like.
- Bake for about 20 minutes or until plump and golden.
Notes
- Feel free to add other seasonings or herbs to the sausagemeat for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: snacks
- Method: baking
- Cuisine: British
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg