Sausage Rolls. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Sausage rolls can be frozen for two or three months.

Sausage Rolls The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout. Heat the olive oil in a large skillet over medium heat.

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Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Sausage rolls can be frozen for two or three months.

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Ingredients requirements Sausage Rolls:

Require 8 slices for Multigrain white bread,.
Require 225 g of Cocktail sausages.
Need 40 g Butter.
Need for Carrot and cucumber sticks to serve (optional).

The mixture will be quite sloppy-this keeps the sausage rolls moist. Roll up, peeling the plastic away as you roll. Add sausage; mix lightly but thoroughly. As always when I travel, Dozer stays with a Golden Retriever boarder where he thunders through the house with other golden retrievers like he owns the place.

Sausage Rolls making:

Preheat oven to 190 C/375 F.
On a chopping board,trim the crusts off the bread.Cut into slices that are slightly shorter across the width than the length of the sausages.
Wrap each piece of bread around a sausage,with the ends of the sausage sticking out. Place them on a baking sheet.
Put the butter or margarine in a pan and heat gently until melted..
Brush the melted butter or margarine over the sausage rolls..
Bake in the oven for 15 minutes,until the bread has browned and the sausage has cooked through..
Cool,then serve with carrot and cucumber sticks..

Don't worry too much about making the perfect shape, you can always trim the edges to make the shape more rectangular. 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. 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. Well, here's another one-Scottish Sausage Rolls!

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