Ingredients
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Olive Oil
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1 Red Onionpeeled and finely sliced
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1 sprig Fresh Sageleaves picked
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6 Pork Sausage
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1 handful Breadcrumbs
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for grating Nutmeg
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250g All Butter Puff Pastry
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1 Free Range Eggs
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a dash Milk
Directions
What I love about sausage rolls is that they are perfect for both winter and summer alike. In the winter serve them hot with a warming vegetable soup, in the summer pair with a refreshing salad.
These are such fun to make with the kids, from squeezing the meat out of the sausages to mixing the breadcrumbs, herb mixture together with their hands and painting the pastry with egg mixture.
Everyone agreed this was a keeper. We served them with radicchio, bacon and pear salad and the honey balsamic glazed beetroot tarts. Nom nom!
Thank you Jamie Oliver for another simple recipe. Although we served these as part of our Australian meal, I’m pretty sure I know another country that might claim Sausage rolls belongs to it, so sorry Australia you are going to have share this recipe with Great Britain.
Steps
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1
Done
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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. |
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2
Done
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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. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork. |
