“Once your had a homemade sausage roll, you’ll never want to eat a shop-bought one again
No buffet table is would be complete with out the best party food ever…sausage rolls!
Have you noticed that when you go to parties and functions, there really can be an amazing difference from one sausage roll to another?
Not too sure about these bad boys!
I like buttery, flaky and light pastry. I also want a quality pork filling, seasoned well; I hate when they just taste peppery, don’t you? A friend of mine suggested I make my own, and that way, I could choose the sausage meat, season to my own taste and experiment a little too. It sounded like a plan…
- Pre-heated oven 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6,
- Remove the sausage meat from their skins and place in a bowl.
- Add your chosen herbs and mix by hand to combine.
- Unroll the pastry sheet and cut in half down the length of the sheet.
- Divide the sausage mixture in half and lay each half in a long ‘roll’ on each pastry length.
- Roll the pastry over, encasing the sausage meat.
- Brush the furtherest away edge of the pastry lightly with egg wash .
- Pinch the edges firmly together to form a seal,
- With a sharp knife cut each roll into six equal pieces. Make two slits in one side of the rolls, to allow steam to escape.
- Brush the pastry with the remaining egg wash and bake in an for 18-20 minutes.
- Eat hot or cold.
The basic recipe is so easy. These days, the range of sausages in our local supermarket is amazing; exotic and unusual food combinations, mean exciting sausage roll fillings. If you are feeling adventurous, mince your own pork, or just buy plain sausage meat from the counter and start experimenting. I have used garlic, chilli, chorizo, mushroom, onion, apple and leek, with my favourite herbs rosemary and thyme. Homemade sausage rolls… your friends and family will certainly be impressed!
Let the music and party commence…
Shake, rattle and roll,