Sausage roll. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Leftover baked sausage rolls can be stored for a few days in the refrigerator.

Cut them up into the desired size and freeze on a baking tray for a few hours before placing them in a freezer-safe bag or container. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean.

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Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Leftover baked sausage rolls can be stored for a few days in the refrigerator.

Sausage roll cuisine is really a dish that's classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Sausage roll dishes which you make.

Alright, don't linger, let's plan this sausage roll formula with 12 materials which are surely easy to obtain, and we have to process them at the very least through 7 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients Sausage roll:

Need 1 tbsp of olive oil.
Require 1 for onion, finely chopped.
Require 150 for g/5½oz courgette, grated.
Need 150 for g/5½oz carrot, peeled and grated.
Give 2 for garlic cloves, grated.
Provide 450 - g/1lb sausagemeat.
Provide 400 g of tin brown lentils, drained.
Give of salt and freshly ground black pepper.
Provide 500 of g/1lb 2oz block of ready-made puff pastry.
Prepare - plain flour, for dusting.
Give 1 - free-range egg, beaten, for brushing.
Require for shichmimi Togorashi sprinkle on the top.

They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Put the wide side of the rectangle to your left. The mixture will be quite sloppy-this keeps the sausage rolls moist. Roll up, peeling the plastic away as you roll.

Sausage roll start cooking:

To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.
Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you..
Shape the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. sprinkle with the Shichimi.
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment..
Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown..

Sausage rolls are a great make-ahead dish because they can prepared and frozen, then baked off when you need them. Add sausage; mix lightly but thoroughly. Don't worry too much about making the perfect shape, you can always trim the edges to make the shape more rectangular. Heat the olive oil in a large skillet over medium heat. Freezing Baked Sausage Rolls-Make sure after they are baked you let them cool completely.

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