Sausage rolls

sausage rolls

Serves 4

  • olive oil

  • 1 red onion, peeled and finely sliced

  • 1 sprig fresh sage, leaves picked

  • 1 handful breadcrumbs

  • fresh nutmeg, for grating

  • 6 higher-welfare pork sausages

  • 250 g ready-made puff pastry

  • 1 free-range egg

  • a little milk

Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.



With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.



On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.



Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.



Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.



Tip: Lamb or beef sausages work just as well in this recipe if you don't fancy pork.

Nutritional Information

Sausage rolls

A delicious treat anytime

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0 foodies cooked this
These delicious sausage rolls are absolutely beautiful warm, straight out of the oven
Serves 4
1h 05m (plus cooling time)
Not too tricky
Method



Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Tip: Lamb or beef sausages work just as well in this recipe if you don't fancy pork.

Nutritional Information Amount per serving:
  • Calories 769 38%
  • Carbs 37.6g 14%
  • Sugar 6.3g 7%
  • Fat 58.4g 83%
  • Saturates 20.9g 104%
  • Protein 21.6g 48%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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