SAUSAGE ROLLS
500g pork sausage meat - good quality
1 medium onion
500g shortcrust or puff pastry (puff is more traditional but we like shortcrust!)
1/4 teaspoon salt/plenty of freshly ground black pepper
Milk or beaten egg as a glaze
Preheat the oven to Gas mark 8.
Season the meat and add finely chopped onion and mix together well. Using your hands, roll sausage meat out to a 'rope' (not too thin - and use a little flour to stop the sausagement sticking to the work surface).
Roll out the pastry to a rectangle about 50cm by 40cm. Cut into three strips lengthways. Divide the sausage rope into 3 portions and place each part along the edge of one strip of pastry.
Rub a little water along the opposite edges of the pastry. Starting at the sausage meat side, roll over the pastry towards the other side, until you have formed a roll with the seam at the bottom. Gently firm down.
Cut each log into about 8 rolls. Using kitchen scissors, cut three diagonal slits in the top of each roll. Brush a little milk or egg wash over each one to glaze.
Place the sausage rolls on baking sheets. Bake for 15 minutes, then reduce the heat to Gas mark 6 - and cook for a further 20 minutes, or until cooked.
These can be eaten hot or cold. You can make them in advance and either freeze or keep them in an airtight container and just pop back into the oven to heat through just before required.
500g pork sausage meat - good quality
1 medium onion
500g shortcrust or puff pastry (puff is more traditional but we like shortcrust!)
1/4 teaspoon salt/plenty of freshly ground black pepper
Milk or beaten egg as a glaze
Preheat the oven to Gas mark 8.
Season the meat and add finely chopped onion and mix together well. Using your hands, roll sausage meat out to a 'rope' (not too thin - and use a little flour to stop the sausagement sticking to the work surface).
Roll out the pastry to a rectangle about 50cm by 40cm. Cut into three strips lengthways. Divide the sausage rope into 3 portions and place each part along the edge of one strip of pastry.
Rub a little water along the opposite edges of the pastry. Starting at the sausage meat side, roll over the pastry towards the other side, until you have formed a roll with the seam at the bottom. Gently firm down.
Cut each log into about 8 rolls. Using kitchen scissors, cut three diagonal slits in the top of each roll. Brush a little milk or egg wash over each one to glaze.
Place the sausage rolls on baking sheets. Bake for 15 minutes, then reduce the heat to Gas mark 6 - and cook for a further 20 minutes, or until cooked.
These can be eaten hot or cold. You can make them in advance and either freeze or keep them in an airtight container and just pop back into the oven to heat through just before required.
