Giant Sausage Roll

This comes from my Mum, who got it from a magazine or newspaper before Christmas.

- 1 block of puff pastry.
- Enough sausage meat to feed your family.

Pre-heat your oven to 180C

Roll our the pastry into a square sheet.

Using your hands mould the sausage meat into a cylindrical shape, and place it in the middle of your pastry sheet. Wrap the sausage meat up in the pastry, and place your giant sausage roll seam-down on a baking tray. Trim off excess pastry from the ends and cut a few lines into the pastry on the top side of the roll. Brush milk over the pastry and slam in the oven for about half an hour.

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3 Responses to Giant Sausage Roll

  1. headchef says:

    Got to be better than buying them – plus you could get some ‘gourmet’ sausages and pinch the meat out of them.

  2. James says:

    Definitely – Sausages from your local high street butcher – or see if they’ll just sell you the filling. This was good hot and we had the left-overs cold at lunchtime the day after.

  3. stephen says:

    When making sausage rolls I normally use plain sausage meat and mix a good handful of fresh herbs into it. which gives you more control over the flavour. I usually use parsley, thyme or sage depending on what I have at hand.

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