This recipe for sausage rolls is so easy and foolproof. They explode with flavour.
Whenever I think of mini sausage rolls, I think of kids parties I attended as a child or school discos. The perfect finger/party food.
Ingredients:
454g Cumberland Sausage
1 sheet Shortcrust or Puff Pastry
1 small or medium Brown Onion
Aromat
Onion Powder
½ teaspoon Garlic Purée
¼ teaspoon Black Pepper
Sage, fresh or dried
1 Egg, beaten
Onion Seeds, for topping
Method:
Preheat the oven to 200C/180C Fan.
Finely chop the onion and leave it to the side.
Peel, the casing off of the sausages and place the meat into a bowl.
Add in the onion and seasoning. Using your hand mix the ingredients together.
Lay out the pastry and cut a line down the middle, making two individual strips.
In a bowl beat the egg and leave to the side.
Split the sausage meat in half and place the sausage meat down the middle.
Fold the pastry over and apply a line of egg wash to stick the pastry down. Use a fork to crimp ad seal the pastry.
Cut the pastry into rolls. Make two slits in the tops of the sausage rolls. It looks nice and also helps steam escape as they cook.
Use the rest of the egg to apply an egg wash to each roll. Then sprinkle some onions seeds over top.
Place in the oven and bake for 25–30 minutes, until the pastry is golden brown. Make sure the sausage meat is cooked all the way through. I used a meat thermometer to check. If you dont have a thermometer, cut open a sausage roll and make sure the meat is done.
Remove from the oven and leave to cool.
Serve and enjoy!
Watch the video here.
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