Sausage roll. A sausage roll is a savoury pastry snack, popular in Commonwealth nations. They are sold at retail outlets and are also available from bakeries as a take-away food. The traditional British sausage roll is so quick and easy to make, plus it is the perfect snack or party food and can be served hot or cold.

A juicy homemade sausage mixture wrapped in puff pastry. 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.

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A sausage roll is a savoury pastry snack, popular in Commonwealth nations. They are sold at retail outlets and are also available from bakeries as a take-away food. The traditional British sausage roll is so quick and easy to make, plus it is the perfect snack or party food and can be served hot or cold.

Alright, don't linger, let's task this sausage roll menu with 12 materials which are absolutely easy to receive, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients Sausage roll:

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

Can anyone resist a sausage roll? No, not those cold, greasy supermarket sausage rolls. a real homemade sausage roll that's warm and buttery and has a quality filling. Sausage rolls are classic pub food for a reason. These flaky pastries stuffed with spiced sausage bake up golden brown and are delicious.

Sausage roll process:

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..

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