Tuesday, 13 December 2011

Tuesday Recipe Spot – Superb Sausage Rolls!– Faff-Free Cooking with Jackie Johnson

My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.

So, today’s treat is Superb Sausage rolls – Ho, ho ho!

Easy to make and freeze when you want a little something at Chrimbo!


Pack ready made, ready rolled puff pastry (size of pastry sheet should be 350mm x 230mm)

6 large sausages – (I used Cumberland)

A small apple, finely chopped

½ onion, finely chopped

A few fresh sage leaves, finely chopped

Pinch Mace

Salt and Black pepper

1 tsp wholegrain mustard

Beaten egg

1, Gently cook in a knob of butter, the finely chopped onion, apple, and Sage until soft but not brown and add the Mace, salt and pepper. Mix in the wholegrain mustard and leave to cool.

2, Remove the skins from the sausages and mix the sausage meat with the cooled onion mixture.

3, Place the pastry sheet on a floured surface and cut the pastry rectangle in half horizontally to make two smaller rectangles.

4, With floured hands, roll a long 'sausage' shape with half of the filling and place along the top of the pastry rectangle. Moisten the bottom edge of the rectangle with beaten egg and roll it all towards you (like a Swiss roll) to seal the edge of the long sausage roll. Repeat with the other half of the filling and pastry.

5, Brush the tops with beaten egg to glaze and cut into inch and a half pieces. Place on a baking tray and bake in a preheated oven at 200C for 20 mins until golden brown.


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