Homemade Sausage Rolls

There is nothing like the tasty of a homemade sausage roll served warm straight out the oven. If I cook a batch, it never lasts more than 24 hours in our household as everyone loves them. The trick to a good sausage roll is to get the ratio right between meat and pastry. You definitely want more meat to pastry. Once cooked, they make a great snack or lunch for you little one as well as being perfect for picnics or parties. Not a meat eater? Why not swap the meat sausages for veggie ones to create the perfect vegan sausage roll.

The recipe below makes 10-15 sausage rolls depending on size

Ingredients

8 pork sausage rolls
x1 Jus Roll Ready Rolled puff pastry sheet
3-4 tablespoons Sage and Onion stuffing mix
1 knob of dairy free spread

Method

1. Preheat oven to 220 degrees Celsius/ 200 degrees Celsius if using a fan oven.
2. Using a sharp knife, remove the skins from the sausages and place the meat into a large mixing bowl. Discard the skins. 
3. Next add the Sage and Onion stuffing mix and stir well with a wooden spoon to ensure it is well distributed throughout the mixture.
4. Unravel the pastry sheet to reveal a large rectangular sheet of pastry. 
5. Using you hands, pick up large handfuls of the sausage meat mixture and mould it into a thick sausage shape, placing it approximately 4-5cm from the long edge and parallel. Repeat until you have reached the end of the pastry sheet. Then pull the pastry from the top down tightly over the sausage meat and roll once so that the pastry is overlapped by a couple of centimetres. This will create one long sausage roll, that is the whole length of the pastry. Cut any excess pastry off with a knife.
6. Using a fork, press down the edges where the pastry overlaps. This will help keep the sausage roll sealed while it bakes in the oven and prevent the pastry from coming apart.
7. With a sharp knife cut a short diagonal slit every 3-4 cm to allow the pastry to expand during baking. 
8. Next, cut the sausage rolls to your preferred size and place on a baking tray.
9. Finally, melt the knob of dairy free spread in the microwave and using a pastry brush, lightly coat the top of the pastry. This will help get that lovely golden puff pastry colour. Be careful not to put too much on otherwise the pastry will be too wet to rise.
10. Place in a middle shelve in the oven and bake for 20-30 minutes, depending on size.
11. Remove from the oven and place on a wire rack to cool.




No comments:

Post a Comment

The End of Dairy Free Breastfeeding: My Experience

Breastfeeding is a wonderful thing to do if you can, for yourself and for your child. But lets face it, it can be hard. I was completely u...