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