One of my earliest childhood memories with regard to food is my Mum's homemade sausage rolls. They are perfect for lunch or just as a snack. It is probably the recipe that I am most often asked for and yet there really is no recipe. When I tell people that it is just puff pastry and sausage meat they still insist on a recipe. So - here is a step by step guide to making delicious sausage rolls
Ingredients to make approx 24 sausage rolls
1kg pork sausage meat
750g ready made puff pastry
1 egg
Method
Turn oven on to 180 degrees C.
Roll pastry into long strips about 12cm wide
Using your hands and some all purpose flour - roll the sausage meat into a long sausage shape about 3cm thick and place down the centre of the pastry strips. Brush some cold water down one of the long edges.
Taking the edge closest to you - flip this over the sausage to meet the other long edge - pushing down slightly to seal.
Using the back of a knife - frill the edges upwards slightly to seal together.
Cut to size - mine are usually about 8cm. Using a pair of scissors - snip two holes into the pastry as illustrated
Place on a baking tray and brush with a beaten egg.
Bake for 20 - 25 mins.
** These freeze beautifully either cooked or uncooked. **
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