|Nutritional Guidelines (per serving)|
The sausage roll is a stalwart of both British and Irish food that it is easy to forget what a clever thing it is. You can make sausage rolls from tiny canape sized through to big, long hunks. They pack well into a lunch box, picnic basket and where would a British party be without a plate or two. So often overlooked, it is time once again to celebrate the British sausage roll.
Use a good quality sausage meat when you can to make a delicious snack stacked full of flavor. If you can't find a good meat, then buy your favorite British sausages and squeeze the meat out and throw the skin away. Using this method is also a great way to create fillings for your sausage rolls by choosing different sausages. There are so many styles and flavors available; the choices are endless.
Puff or shortcrust to use for the rolls is a debate which rages on, though puff is often the one used; the buttery flakes and the seasoned meat work so well together.
Sausage rolls are so quick and easy to make and they freeze well so why not make a make a large batch?
- 1 onion (finely chopped)
- 1 tablespoon vegetable oil
- 3 1/2 cups/750 grams sausage meat (or meat squeezed from your favorite sausages)
- 3 eggs (medium-sized free-range eggs)
- 25 ounces/750 grams puff pastry (if you prefer, you can use shortcrust pastry)
Preheat the oven to 400 F/200 C/Gas 6
In a frying pan, gently cook the onion in the vegetable oil for approximately 7 minutes.
Place the sausage meat into a large mixing bowl, add the onion mixture, two eggs, and season with a couple of twists of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly mixed.
On a lightly floured surface, roll out half the pastry to 8 x 10-inch rectangle. Cut lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 minutes in the refrigerator.
Form the sausage meat into 4 long sausages the length of the pastry strips. Place each sausage into the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg.
Fold the pastry over the meat filling to form two long rolls then flip the sausage roll over so the seam is underneath. Brush the top surface lightly with beaten egg.
Cut the rolls into 1 1/2-inch lengths. You can vary the length to the style of roll you want; for a canape size, you may want to make tiny rolls.
Place the sausage rolls on a greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown.
Pack into your picnic basket, lunch box, or simply eat and enjoy when cool.