Sausage Rolls

sausage rolls

As a snack, homemade sausage rolls are very hard to beat.  And although these aren’t fully homemade in the sense that really, I just buy a couple of ingredients and put them together, they have the taste and look of homemade which can often be just as good.

In fact, I would challenge anyone to make these, they are that simple.  So with certain people in my life in mind, I will describe as simply as I can, the process.

Firstly, light beat an egg, in a bowl, so that yolk and white mingle.

Take ready rolled flakey pastry out of its packet and unfurl.  A little hint here, if the pastry has been in the fridge, take it out an hour or so before using it so that it reaches room temperature, that way it won’t crack or break up when you unfurl it from the packet.

Open a 375g packet of sausage meat.  Split into three.

Put first batch of sausage meat into the shorter end of the rectangle of pastry. Stretch out into a sausage shape.  Fold over the pastry and where it meets more pastry, stick together with a little egg.  Cut away from the rest of the pastry.

Put diagonal cuts into the top of the uncooked sausage roll, brush with egg and cut into the size you would like to eat.

Repeat twice more.

Place all sausage rolls onto a baking tray and bake on the top shelf of the oven, gas mark 6, for approximately 20 minutes or until crispy golden sausage roll colour.

Leave for a couple of minutes before taking off the baking tray and placing onto the wire rack.  Use a fish slice or similar object, to do this.

For the vegetarians amongst us, replace sausage meat with cheese and onion mix. Or, alternatively, add a little italian tomato sauce to the sausage meat to… oh, I know, over complicating the issue.

The point is, not only are they are delicious as a snack, but trust me, they are a doddle to make, which is, sometimes, just what you need.

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