Name: Sausage rolls
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes 10
Cuisine: British
Ingredients: 12 sausages; 2 slices white bread whizzed into crumbs; 2 tbsp chopped sage; 500g pack puff pastry; 3 tbsp caramelised onions; flour for dusting; 1 egg lightly beaten; 2 tsp sesame seeds

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Sausage rolls

Sausage rolls

Sarah Cook

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Makes 10

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.3 out of 5.15 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

12 sausages
2 slices white bread

whizzed into crumbs
2 tbsp chopped sage
500g pack puff pastry
3 tbsp caramelised onions
flour

for dusting
1 egg

lightly beaten
2 tsp sesame seeds

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Nutrition: per serving

kcal439
fat31g
saturates12g
carbs27g
sugars4g
fibre1g
protein15g
salt1.67g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Halve the pastry into 2 rectangular blocks. On a floured surface, roll each block lengthways only until you have 2 thin sheets, about 20 x 45-50cm.
step 2

Thinly spread the onions in a strip over the pastry, leaving a 3cm border along one long-edge of each sheet. Divide the meat along the onions, shaping into a smooth roll, then brush just the border with beaten egg. Fold excess pastry over the meat and press to stick to the eggy border. Trim this edge, tuck under slightly to hold, then brush all over with egg. Scatter with seeds and slice each roll into 5. Bake on baking sheets for 35-40 mins until golden and cooked through. Once cool, freeze in bags. Defrost overnight in fridge.

RECIPE TIPS

3 WAYS TO ENJOY

1. Pack with sachets or small pots of ketchup or brown sauce for dipping. 2. Eat with a leafy salad. 3. Add cucumber sticks, cherry tomatoes or radishes.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.15 ratings

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