October 30, 2016

Scrummy Sausage Rolls - easy

Homemade anything is always tastier - and these sausage rolls are definitely an example of that!
Not only do you know what goes into them - you can jazz them up anyway you like to suit your tastebuds! Better yet - they are soooooo incredibly easy to make - forget about those shop bought ones and start with these - I promise you will never go back!
Influenced by the infamous Ginger Pig rolls, these are simple but oh so very tasty.


A tip about this recipe which should hopefully make this even easier for you -  do not fret too much over the exact measurements - if you have a 4 leftover sausages then just decrease bread/suet amounts a bit - it's preference not science :) see - so very easy!

Tip 2 - make two batches, cut them into pieces and freeze one batch for an even easier weekend breakfast - especially handy to impress guests too! You can bake from frozen*

Tips 3 - make smaller versions for afternoon tea bite sized happiness

Prep Time: 10min plus Baking time 50min
Total Time: 1hour


Ingredients- makes 4 good sized breakfast sausage rolls 

6 (400g) good quality sausages/sausage meat  - whatever brand/flavour you like (I like Cumberland)
80g  breadcrumbs
150g shredded suet (veggie or beef - having a box of Atora in you pantry - lasts ages & work well)
1 tbsp fresh herbs (thyme and/or sage)
1 tsp salt
1 tsp ground pepper
(you can also add a bit of chutney or mustard to your mixture - to customise it to your tastes - just be careful not to make it too dry or too wet a mixture)

1 pack puff pastry 320g (pre rolled easiest)- keep in fridge until ready to use

1 egg

Equipment
Bowls, pastry brush, knife, baking tray (deep size not flat),  baking paper/silicon

Method
1. Preheat oven to 200deg (180deg fan)
2. In bowl, place sausage meat (squeeze out of cases if using made sausages & discard cases)
3. Add salt, pepper, herbs, breadcrumbs & suet and mix well with your hands
4. Roll out mix into large sausage shape
5. Take out pre rolled pastry (if not using pre-rolled, roll out pastry to about 30cm x 20 cm (or big enough to wrap up the sausage
6. Once rolled, place the mixture in sausage shape in middle of pastry lengthwise and wrap over pastry to fully cover sausage
7. Cut off excess pastry at ends (unless of course you like extra pastry :)) Cut in half, then cut each half into half again - or whatever sizes you want
8. Place on lined tray (make sure your tray deep enough sized not flat otherwise suet/fat from rolls will drip out and mess up your oven!)
9. Break egg into a bowl and lightly mix then brush all over the pastry top and sides. Add three or four thyme leaves if you have any left - just to look pretty and add another hit of herb!
10. Bake in pre heated oven for 50min or until nice and golden brown. * if baking from frozen I still bake for about 50min (not sure why it doesn't take longer for me).
11. Take out of oven and place immediately on paper towel or write rack to cool for 5min
* you will see a lot of grease in the pan (hence using a deep tray) this is good - it shows you will have nice juicy sausage rolls rather than dry

Serve with ketchup, chilli jam, mustard, brown sauce or eat on its own.








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