Wow this week's been busy, and I'm not even sure what I've done :-/ Apart from having time off work for a swollen eye... that's pretty much healed now though, so I thought I'd post a super simple recipe for sausage rolls. They're great to keep in the fridge for a family friendly snack, or made a big roll and have it for dinner! I've tried loads of varieties of shapes and these are just a snapshot of what you can do with the pastry.
If you want to make your own puff pastry, I have a great recipe for it here. However, for a quick fuss-free fix, store-bought puff pastry will work brilliantly.
For these sausage rolls, I used good quality store bought sausages, which I then added dill too, which is my boyfriend's all time favourite herb. I've also tried cubes of apple, which is pretty wonderful :)
Makes one large roll (with spare pastry) (or around 16 smaller ones, or 8 kite like pastries).
- One roll of puff pastry (375g)
- 400g sausages (around 8 medium)
- Handful of dill, finely chopped
- Salt and pepper to taste
- Other spices and herbs as you like!
- Chopped apple (optional)
- 1 egg, beaten
1. Preheat your oven to 200c (180c fan)/ 400f/ gas mark 6. Line the base of a baking tray with greaseproof paper.
2. Roll out your homemade puff pastry/store bought pastry block to about 2-3mm thickness (around 30x20cm in size), or roll your ready-rolled pastry slightly to get it to this width.
3. If making the roll (or mini rolls), trim off one third of pastry length - this isn't needed. You can use the excess to make mini sausage rolls, or simply slice them and grate over cheese and/or sprinkle over some paprika :) Place the puff pastry in the fridge to stay firm whilst you prepare the filling.
If making square kites, cut the pastry into 8 evenly sized rectangles and place in the fridge to stay firm until needed.
4. Take the sausages out of their skins into a medium sized bowl. Add the seasoning, herbs and apples (if using). Use a fork to evenly distribute the flavourings throughout the sausage meat.
5. Take the pastry out of the fridge.
If making mini sausage rolls:
Place the sausage meat evenly along the middle and across the length of the long rectangle of pastry. Dap the long edge with a little water, then bring both sides up to meet each other and stick. Cut 1cm slices of the sausage roll off and place on the prepared baking tray.
If making the plaited roll:
Place the sausage meat evenly along the middle and across the length of the long rectangle of pastry.
To the right and left of the sausage meat, slice into the puff pastry horizontally, and cut slits about 1cm apart.
|My boyfriend helpfully showing the cutting technique minus the sausage filling!|
Bring the strips of the pastry over the sausage meat, forming a kind of plait.
If making the kites:
Place large spoonfuls of sausage meat on the centre of each square, making sure their is a 1.5cm gap between the edge of the pastry and the meat.
At each corner of the square, slice a diagonal line towards the sausage meat, but don't touch the meat!
Starting at the top right corner slit, pick up the pastry to the right of the slit and press it on the centre of the sausage meat.
Repeat with each corner (each time picking up the pastry to the right of the cut).
6. Brush each sausage pastry with the beaten egg.
7. Bake the mini sausage rolls for 20 - 25 minutes, until golden and firm to the touch.
Bake the sausage kites for 25-30 minutes.
Bake the large sausage roll for 35-40 minutes, keeping an eye at the end to make sure that the top doesn't become overly brown whilst the base is still cooking. If it does seem to be browning a lot, cover with foil until the base is dry to the touch.
8. Leave to cool. Enjoy warm or cold (they'll keep for 4-5 days in an airtight container in a fridge, or if the pastry/sausages haven't previously been frozen, they can be kept in the freezer for up to 3 months).