This one makes a bit of a mess but it’s pretty fun.
Whenever I make my own sausage rolls no two ever look the same, but isn’t that kind of the best bit?
I went pretty safe with this recipe but when it comes to the fillings the best thing to do is try something new, chilli & ginger work well with pork as does a classic apple sauce.
- The meat from a few sausages squeezed into a bowl
- 1/2 an onion, diced
- A tablespoon of fresh rosemary, roughly chopped
- 2 sage leaves, roughly chopped
- 2 table spoons of whole grain mustard
- 2 cloves of garlic
- 1 dusting of flour
- 1 pack of shop bought pastry
- 1 egg, beaten
I started off by pre heating an oven to gas mark 6.
Next I started frying off the onions with the herbs and garlic. I then added the sausage meat to the pan and once it had browned I added in the mustard too.
I then set the pan aside and rolled the pastry out on to a floured work surface. Once it was spread thin I added in the filling and rolled over to one side, which I then crimped and washed with egg and scored with a fork to make sure it stuck.
The huge long sausage roll was then scored across the top (to make it look pretty and to let the steam out) and popped into the oven.
Once the pastry turned brown and crispy I took it out and moved it to a cooling rack. When I couldn’t wait any longer I portioned up the rolls and we all got stuck in!