I have to admit that I’m a bit of a pastry fiend. Sweet or savoury, I could eat the stuff all day, but I refrain as I would be the size of a house! However, once the festive season is upon us, I allow myself to indulge as much as possible, and I have to say that these sausage rolls are to die for <modest>
What’s good about these babies is that you can make them in advance and freeze a load, so you’re not spending your precious busy free time in December in the kitchen (as much as I like cooking, baking etc, any short cuts that I can take that mean I’m not slaving away there are most welcome!).
Here I made a big batch of sausage rolls for the family party that we’re having at ours this Boxing Day. They look and taste pretty damn impressive, which means you are free to cheat and buy a few bits from elsewhere (hellooooo Iceland Prawn Ring!). Just don’t do what I did and stick the end of a wooden spoon into the food processor to push the ingredients down, and then spend 20 minutes sifting through the mixture for the end of said spoon…
The ingredients below make about 100 mini sausage rolls, once you’ve cut them up (they cook better this way).
You will need:
- 1 large onion
- 450g good quality Sausage Meat (I buy a pack of sausages, and squeeze the meat out of the skins!)
- 1tsp of ground coriander
- 2 teaspoons of fennel seeds, ground up in a pestle and mortar
- 6 large fresh sage leaves
- 75g of white breadcrumbs
- 2 large eggs
- 1kg of shop bought Puff Pastry (the easiest way, trust me, and unless you’re Mary Berry, you won’t know the difference)
- Salt & Pepper
- Sesame & Poppy seeds for sprinkling
- Preheat the oven to 200 degrees c.
- Place the onion, sausage meat, fennel seeds, sage leaves, breadcrumbs, coriander, 1 egg and some salt and pepper in to a food processor, and blend it up until it is all combined. If you do not have a food processor, then chop the onion and sage leaves in to tiny pieces and combine with the rest of the ingredients in a large bowl with your hands. Put this mixture to one side.
- Roll out your pastry on a lightly floured surface. If it comes in 500g blocks roll out one at a time.
- Each 500g of pasty should be rolled in to a long piece that is approximately 22 inches long and 7 inches wide. Then cut this length in half down the middle.
- You can now begin to construct your sausage rolls!
- Split the Sausage Meat mixture in to four balls and place one portion right down the middle of the pastry. Favour one edge slightly more than the other as you’ll be rolling it up.
- Take one side of the pastry up and over the sausage meat, and then push together with the pastry on the other side of the sausage meat mixture.
- Seal it all in with a fork, pushing gently on the edges.
- Give the pastry an egg wash with a small brush.
- Then sprinkle a mixture of Sesame and Poppy seeds all over the top so they stick to the top and the egg wash.
- Cut each length of sausage filled pastry in to roughly twenty four pieces- maybe more or less.
- If you want to freeze the Sausage Rolls, then this is the time to do so. Place them uncooked on to some baking paper on a tray and bung them in the freezer. When they are frozen they can be bagged up to save space. Defrost for an hour or so before you cook them.
- If you want to bake them immediately, then place them on to a lined baking tray and cook for between twenty and twenty five mins, until they are golden brown.
A perfect party nibble!
Hooking up with Vicki and her ‘Tasty Tuesdays’!