Sage and Onion Sausage Rolls

Sage and Onion Sausage Rolls
 
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Ingredients

Ingredients
Method
 
  • 1 onions, very finely chopped or grated
  • 2 tsp sage, finely chopped
  • 250g ready-made puff pastry
  • 1 higher welfare egg, beaten, labelled Freed Food, barn or free-range
  • 1 tsp poppy seeds
  • 450g higher welfare sausagemeat, this could either be sausagemeat or sausages without the casing, and which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
Preheat the oven to 200°C, fan oven 180ºC/400ºF/gas 6.

Put the sausagemeat into a large bowl. Add the onion and sage and mix well.

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

Brush the long edge of the pastry with water then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.

Brush with the beaten egg and sprinkle with the poppy seeds

Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through.

Other ideas:

* Replace the sage and onion with apple and rosemary
* Brush the pastry with a little wholegrain mustard to give plain sausagemeat an additional kick
* Add lightly cooked leeks to plain sausage meat
* Add a spoonful of leftover cranberry sauce to sausage meat

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

Sage and Onion Sausage Rolls

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This recipe was uploaded by RSPCA_ThinkPig

 
 
Sausage rolls are such a favourite any time of the year, but a must around Christmas. This is one of the RSPCA's Think Pig recipes. More at: http://bit.ly/rspcathinkpig

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6

Cost per serving: 65 pence

Method


Preheat the oven to 200°C, fan oven 180ºC/400ºF/gas 6.

Put the sausagemeat into a large bowl. Add the onion and sage and mix well.

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

Brush the long edge of the pastry with water then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.

Brush with the beaten egg and sprinkle with the poppy seeds

Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through.

Other ideas:

* Replace the sage and onion with apple and rosemary
* Brush the pastry with a little wholegrain mustard to give plain sausagemeat an additional kick
* Add lightly cooked leeks to plain sausage meat
* Add a spoonful of leftover cranberry sauce to sausage meat

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
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