Home Made Sausage Rolls
These are a great idea if you are having guests over and want something simple and tasty.
The recipe below is a good take on your traditional sausage roll but with a bit more style. You can serve it for dinner or lunch with salad or just with chutney or sauce. When cooked, they look really rustic and taste delicious! You can use leftover sausages from last night's bbq, or start fresh.
You can also keep it interesting by mixing up the types of sausages. Nowadays there are so many varieties available, why not try using a chicken and rocket sausage, or a duck sausage, or if you're a vegetarian, try it with a soy sausage.
This recipe makes 6 sausage rolls.
- 2 square sheets of frozen puff pastry
- 6 good quality sausages
- 1/3 cup milk
Pre heat oven to 180 degrees C
Line a baking tray with baking paper
Take the puff pastry out of the freezer to allow it to defrost. It should be firm to work with so don’t allow it to become so soft that it can’t be cut neatly.
Put the sausages in a fry pan to cook. Sausages generally take about 10 minutes but it depends on the type of sausage meat. If unsure, just check by cutting a little off to try – make sure that it is not pink inside.
While the sausages are cooking, we need to make a pastry pocket for each sausage. Cut your pastry into rectangles about 1cm smaller than the length of the sausage and about 10cm wide. Place the 6 pastry rectangles on the baking tray, making sure they're not touching each other.
Pour the milk into a small dish. This will be used to brush on top of the pastry so that it achieves a golden crunchy colour and texture.
When the sausages have cooked and cooled, put each sausage on the top of the pastry rectangle. Then bring the two long edges of the pastry together to wrap the sausage in the pasty. Press them together to seal; the tips of the sausage will stick out a bit on either end. Do this for each one.
The, flip them over so that the pastry join is on the underside.
Brush the top with a little milk. If you don’t have a pastry brush you can just use your fingers.
Then, pop them in the oven for about 20 minutes or until the tops are golden and crunchy.