Herby Sausage Rolls. Click on for the easiest recipe ever! This is a really easy recipe for homemade sausage rolls adding any herbs, fresh or dry that you happen to have. Put half the sausage meat in a thin line down the middle and brush either side of the meat with beaten egg.
A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of squidgy pink "meat"!
Once you've made these I don't think you will ever buy sausage rolls again (& your family probably wouldn't let you anyway!) You can make them snack size or party size!
Place two baking sheets into the hot oven as the sausage rolls will rise more quickly if placed on hot baking sheets.
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Click on for the easiest recipe ever! This is a really easy recipe for homemade sausage rolls adding any herbs, fresh or dry that you happen to have. Put half the sausage meat in a thin line down the middle and brush either side of the meat with beaten egg.
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Alright, don't linger, let's approach this herby sausage rolls menu with 7 elements which are definitely easy to obtain, and we have to process them at the very least through 4 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Herby Sausage Rolls:
- You need 1 pack ready rolled puff pastry.
- Give 450 g - sausagemeat.
- You need 1 onion, finely chopped.
- Give 2 tsp - dried sage.
- Require 2 tsp for dried thyme.
- Prepare - salt & pepper.
- Provide for egg wash made with 1 whole egg, beaten or 1 egg yolk mixed with a little milk.
If freezing, roll and seal the rolls but don't brush with egg. Once they are defrosted, brush with egg and cut to your desired size. Sausage rolls make a great picnic or buffet snack and are delicious either hot or cold. Wrap pork mince in buttery pastry for little parcels of perfection..
Herby Sausage Rolls making:
- Heat some oil in a frying pan & cook the onion for about 5 minutes. Add the dried herbs & cook until the onion is nice & soft but not brown. Tip the onion on to some kitchen towel to drain & cool..
- Dust your work surface with some flour & roll out the pastry a little to make it a bit thinner, try to keep the sides as straight as possible. Take some of the sausage mixture & place along the pastry about 2cm in from the edge, keep going until you get to the end.Carefully lift up the edge of the pastry & roll it over ½ way, brush the inside edge of the pastry with egg wash & roll the rest of the way. Trim with a sharp knife, then turn the sausage roll so that the seam is on the bottom..
- Repeat with the remaining sausage mix & pastry. Once you have 2 long sausage rolls you can cut them into 8 medium or 16 small sausage rolls. Make a couple of slits in each one with a sharp knife (but don't cut all the way through!) then brush them with egg wash..
- Bake for 20-25 minutes at 180 Fan/200C/Gas 6. Serve warm or cold-if you can't resist when they come out of the oven, be careful as the filling will be VERY hot!.
Think of this as pork Wellington with the herby punch of Toulouse sausage wrapped in flaky pastry. Heat the olive oil in a saucepan and add the onions. Lemon & vanilla Victoria Sandwich cake. Pile the sausage meat mixture just off the centre of the rectangle in a long line. Fold the pastry over the top, pressing down to seal.
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