Simply Superb Sausage Rolls
The sausage roll: a British institution. Many people love a good sausage roll but I have to say most of the time they're rather grim and there is often a worry that there is little to no actual meat in them. For this reason, I opt to make my own and I have to say they work brilliantly at parties as they can be eaten with your hands and they can be made in advance.
These little parcels of joy are made with proper sausage meat - I get mine from my butcher - and a few extra herbs to give a sausage roll that is packed with flavour. They are then glazed with a touch of apricot jam to add a bit of sweetness as well as provide a glossy aesthetic which is sure to impress.
Plus, if you really want to impress your friends and be a bit of a show off (like me!), you can make your own puff pastry. However, the puff pastry available in supermarkets is generally very good so stick to that for an easier, less time consuming recipe.
Simply Superb Sausage Rolls
Makes 16 (or 32 miniatures)
1 pack of ready-rolled puff pastry (all butter)
plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford), meat squeezed from the casing
salt and freshly ground black pepper
small handful fresh thyme leaves
2 tbsp apricot jam
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in (this is wider and longer than the original roll - you want it to be quite thin).
Cut the large into 16 or 32 smaller rectangles (4x4 or 4x8). Brush one of the short ends of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.
While they are baking, warm the apricot jam in a small saucepan over a low heat until melted. Remove the sausage rolls from the oven and brush with the warmed apricot jam. Allow to cool slightly before serving.
TIP: If making these in advance, cook for 15 minutes then allow to cool and store in tupperware until needed. They will then need cooking for a further 10-15 minutes before brushing with the warm apricot jam.
These little parcels of joy are made with proper sausage meat - I get mine from my butcher - and a few extra herbs to give a sausage roll that is packed with flavour. They are then glazed with a touch of apricot jam to add a bit of sweetness as well as provide a glossy aesthetic which is sure to impress.
Plus, if you really want to impress your friends and be a bit of a show off (like me!), you can make your own puff pastry. However, the puff pastry available in supermarkets is generally very good so stick to that for an easier, less time consuming recipe.
Simply Superb Sausage Rolls
Makes 16 (or 32 miniatures)
1 pack of ready-rolled puff pastry (all butter)
plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford), meat squeezed from the casing
salt and freshly ground black pepper
small handful fresh thyme leaves
2 tbsp apricot jam
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in (this is wider and longer than the original roll - you want it to be quite thin).
Cut the large into 16 or 32 smaller rectangles (4x4 or 4x8). Brush one of the short ends of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.
While they are baking, warm the apricot jam in a small saucepan over a low heat until melted. Remove the sausage rolls from the oven and brush with the warmed apricot jam. Allow to cool slightly before serving.
TIP: If making these in advance, cook for 15 minutes then allow to cool and store in tupperware until needed. They will then need cooking for a further 10-15 minutes before brushing with the warm apricot jam.
Comments
Post a Comment