The Classic Sausage Roll

Can we all say ‘we love sausage rolls’ whether they are big, small, fat or thin. However, how you like your sausage rolls after this, you will be making your own all the time hopefully.

By now you guys have got the knack of pastry and have found my recipe tasty and easy.

I hope so, as we're using the same recipe again.

Ingredients

200g x Sausagemeat

Pinch x Salt & Pepper

½tsp x Mixed Herb

Dash of Worcester Sauce

Method

Start by removing your readymade pastry from the fridge and allow to warm to room temperature.

Meanwhile put your sausagemeat into a large bowl, along with the all the seasonings and mix well with your hands.

Return to the fridge allow to marinate, while your pastry warms up.

Once your pastry is ready roll your it out into a large rectangle the amount divided is enough for amount 24 rolls. Make sure not to roll the pasty to thin as you need to fill.

Remove your sausagemeat from the fridge and roll into a long fat sausage with your hand, as long you can without it breaking.

Place the mixture 1 inch from the edge of the pastry, make sure its the length but not thick.

Brush with beaten egg on one of the long edge.

Fold the pastry the egg-washed edge over the sausagemeat continue to roll, make sure the seam is on the bottom. With a sharp knife cut each pastry roll into 18 - 24 small sausage rolls.

Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausagemeat is pipping hot.

*Allow to cool completely before freezing, will hold up to 3 months*

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