homebaked sausage rolls

Photo 22-05-2013 23 58 20

Sausage Rolls

These are probably the best sausage rolls I’ve ever tasted.  Fact.  Even my housemates agree and they can be a pretty tough crowd!  AND they’re easy-peasy to make! I discovered this recipe on Jamie Oliver’s home cooking skills website, which I use to teach some of the learners at school – SO worth a look (and there are handy little step-by-step pictures on there too) 🙂

The other great thing about these sausage rolls is that you can freeze them uncooked; just wrap them in clingfilm and pop in the freezer. Remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through

Ingredients

  • (makes 16 sausage rolls)
  • 6 good-quality Cumberland sausages (approx 400g), the best quality you can afford
  • 1 lemon
  • Plain flour, for dusting
  • 500g good-quality all butter puff pastry
  • 1 egg
  • A splash of milk

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7
  2. Using a small sharp knife, cut a slit in each of the sausages
  3. Rip off and discard the skins, put the sausage meat into a bowl
  4. Finely grate the zest of the lemon into the bowl
  5. Scrunch and mix everything together with your clean hands
  6. Lightly flour a clean work surface and a rolling pin with flour
  7. Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed
  8. Cut the sheet of pastry in half lengthways so you have two long strips
  9. Divide the sausage stuffing into two and roll each half into a sausage shape
  10. Lay each sausage shape down the centre of the pastry strips
  11. Beat the egg with a splash of milk in a small bowl
  12. Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up
  13. Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up
  14. Pinch the ends closed
  15. Egg-wash the top of each roll, then cut each one into 8 pieces
  16. Place on a baking tray and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking check out a few of  my other treat-related posts.

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