Firstly, apologies for being a recluse as of late, some ill health set me back a bit – I’ll let you all know I’m fine and whilst I’ve not had that same motivation I usually do, but I’m back and ready to show a new recipe!
So far you’ve seen my cooking, frying, and roasting.. but let’s be honest, you’re all dying to see my bake. Well, unfortunately, I was not blessed with the skills – I say skills, it’s patience – of baking. I just can’t. No matter how precise I am, how much I follow a recipe or just am unable to deviate from strict instructions – it never works. Slightly disheartened by this, I tried my hand at a very loose form of baking which led to these bad boys.
Sausage rolls are the perfect balance of buttery, flaky pastry and the aromatic, flavorful sausage. I pack mine with herbs and spices which will elevate standard pork/lamb/beef/chicken meat to another level! (For those who debate other meat than pork, just try it! It’s incredible!
To make 14 sausage rolls, you’ll need the following;
Around 500Gr of sausage meat ( you can just slice up ready made sausages if you don’t have ground meat ready)
A small roll blitzed in a blender/food processor or around 2 handfuls of breadcrumbs.
An egg for egg wash
Sesame seeds for sprinkling
A teaspoon each of salt, pepper, za’tar, oregano, rosemary and thyme.
A sprig of fresh sage leaves
1 large red onion,
Jus-Rol 320gr puff pastry, or if you aren’t completely incompetent of making pastry.. make your own!
Start by dicing the onions and placing in a frying pan on a medium heat, let these caramelize and go translucent, throw in the sage leaves and cook until fragrant.
Place to one side, pick out the sage leaves and allow to cool.
Skin the pork sausages, instead of squeezing the meat out, score them down the skin and push out the meat into a bowl.
Combine with the diced onion, breadcrumbs and seasonings and mix together until combined.
Once combined, slice the pastry in half and place towards the edge of the pastry, leaving about half an inch to allow for the other side of the pastry to crimp over.
Score the pastry with a fork, slice into 7 individual pieces, brush with egg wash and sprinkle with sesame seeds.
Bake in the oven for 25 minutes at 180 degrees!
Now these will be good after about 15 minutes of cooling – if you can last that long!