Sausage Rolls really are an English classic and have to be one of my favourite go to snacks. Over the years they’ve even evolved from a standard pork and pastry snack into complex culinary creations that aren’t out of place at a swanky bash
I’ve gone for a simple recipe here but the sky’s the limit into what can go into a sausage roll nowadays. Try it with haggis for Burns Night.
Pre-heat the oven to 180 C
In a large bowl, mix all the ingredients for sausage meat together. You want to make sure all the ingredients are incorporated.
Cut the pastry in half and on a lightly floured surface roll out one piece to make a long thin rectangular shape about the thickness of a £1 coin (3mm). Remember to make it wide enough to fold over the sausage meat filling!
Take half the sausage meat and roll this into a log shape the same length as the pastry before placing the sausage filling on the pastry but leaving enough of an edge so it can be sealed. Using a pastry brush, brush the exposed edge with the beaten egg and then fold the pastry over the filling and press down to seal
To make it look pretty, crimp the edges of the pastry with the tongs of a fork before cutting into 4 equal sized sausage rolls and placing them on a lined baking tray
Follow the instructions above to use up the remainder of the sausage filling and pastry.
Before you place into the oven, give the pastry tops a brush with the beaten egg to give them a nice glaze.
Bake in the oven for 25 minutes and then remove from the oven and let them cool on a wire rack.