Sausage Rolls
I love a good sausage roll. Every so often I buy a cold one from a shop and they’re always dissapointing. With pre-made pastry they’re stupidly easy to make too. I added a bunch of thyme and black pepper to pep up some slightly underwelming sausages
You will need
- Some good sausages
- A few big sprigs of thyme
- A pack of pre-made puff pastry
- Apricot jam
- Black pepper
- An egg
- Seaseme seeds (optional)
Do
- Figure out how wide the pastry will need to be to wrap a sausage. Mine was about half the width of the premade pack luckiy
- Run some apricot jam down the middle of the pastry
- Skin the sausages and mix well with the thyme (stripped off the stem) and pepper
- Mould the meat back into continual sausage and pop it on top of the jam
- Fold the pastry over and nip shut
- Turn over so the fold is on the bottom
- Egg wash and sprinkle with the seeds
- Slice though. It’s difficult not to squash them, I used a very sharp toothed bread knife
- Back at 180 degrees for about 20 minutes
Result
Best eatten warm, not straight out of the oven. Everything I want in a sausage roll. The jam helps add a sweetness, the fat runs out of the sausage and makes the pastry on the bottom stiky and savoury. A sprinkle of rock salt would have helped
