Sausage rolls are the easiest thing to make and taste so good, especially straight from the oven. You literally only need ready rolled pastry and sausage meat and you can make a great tasting sausage roll. At Christmas I feel like you need to add a little bit more to them to have that festive taste that gets us all excited for Christmas. I pretty much made this recipe up after experimenting with different flavours and it turned out great. These went down so well, I promise you there will be no leftovers. Oh and this recipe costs less than £5 – result!
You will need:
375g ready-rolled puff pastry
500g sausage meat or sausages
25g dried cranberries
1 Apple - Grated
1 egg – to seal and glaze
Sage and onion stuffing mix
Method (Makes Approx 20):
Preheat the oven to 220°C. Dust your work surface with flour and roll out your pastry. Divide this in half so that you have 2 long rectangles.
Place your sausage meat or sausages (without skins) into a bowl and mix in the dried cranberries, grated apple and a tablespoon of the sage and onion stuffing mix. Half the mixture and spread each half onto your pre-sliced pastry rectangles so that it forms a sausage shape down the middle.
Brush one side of your pastry rectangle with some beaten egg, then roll into a cylinder making sure the seam closes. Cut both cylinders into equal sized squares - I got about 10 from each cylinder, and brush with beaten egg yolk. Slit the tops of the sausage rolls to allow them to cook through. I have no idea if that’s true, but they look good.
Place onto a baking tray and pop in the oven for around 20 minutes or until golden.
Try and wait for them to cool before you eat them (I tried, it’s not possible).
The cranberries really give these sausage rolls a festive taste but are hardly noticeable to those who don’t like them. The sage and onion adds that lovely stuffing flavour and the apple makes you think you’re eating something healthy – and tastes really great too.
What are your favourite sausage roll additions?
You will need:
375g ready-rolled puff pastry
500g sausage meat or sausages
25g dried cranberries
1 Apple - Grated
1 egg – to seal and glaze
Sage and onion stuffing mix
Method (Makes Approx 20):
Preheat the oven to 220°C. Dust your work surface with flour and roll out your pastry. Divide this in half so that you have 2 long rectangles.
Place your sausage meat or sausages (without skins) into a bowl and mix in the dried cranberries, grated apple and a tablespoon of the sage and onion stuffing mix. Half the mixture and spread each half onto your pre-sliced pastry rectangles so that it forms a sausage shape down the middle.
Brush one side of your pastry rectangle with some beaten egg, then roll into a cylinder making sure the seam closes. Cut both cylinders into equal sized squares - I got about 10 from each cylinder, and brush with beaten egg yolk. Slit the tops of the sausage rolls to allow them to cook through. I have no idea if that’s true, but they look good.
Place onto a baking tray and pop in the oven for around 20 minutes or until golden.
Try and wait for them to cool before you eat them (I tried, it’s not possible).
The cranberries really give these sausage rolls a festive taste but are hardly noticeable to those who don’t like them. The sage and onion adds that lovely stuffing flavour and the apple makes you think you’re eating something healthy – and tastes really great too.
What are your favourite sausage roll additions?
No comments
Post a Comment