Who doesn’t love a delicious, fresh baked easy sausage roll recipe? The perfect food for any occasion. You can make them quickly and easily with just some ingredients you probably already have in your kitchen! I like to use high-quality pork sausage meat wrapped up inside delicious all-butter puff pastry – what’s not to mention they’re incredibly satisfying when eaten straight out of the oven.
- ½ small garlic clove
- ½ small onion, finely chopped
- A small bunch of parsley, chopped
- 400g sausagemeat or sausages
- 325g pack Dorset Pastry Puff pastry
- 1 beaten egg, to glaze
- Plain flour for dusting
- Seeds for decoration, we used Nigella seeds
Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar. Mix with the parsley and the onion
Blend the sausagemeat in a food processor (if using sausages, remove the skins) on a high speed, pour the garlic /parley/onion into the mixture, then season with pepper. Blend until combined.
Unroll the pastry onto a dusted four board and cut in half lengthways.
Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
Cut individual equal four sausage rolls from each length ways piece. Arrange on a prepared baking tray.
Brush the left over beaten egg beaten egg all over the sausage rolls (and sprinkle with seeds). Cook for 25-35 mins until the pastry is golden and crisp and the meat is thoroughly cooked. Best eaten soon after baking with a condiment of your choice. These can be made in advance, frozen and cooked from frozen just add an extra ten minutes to the cooking time. They will last for four weeks in the freezer.
Recipe from Dorset Pastry.