Sage and Onion Sausage Rolls
Added by RSPCA_ThinkPig | Fri 10 Dec 2010 @ 16:19
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
Cost per serving: 65 pence
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.
* 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.