If you read these newsletters, you may have noticed a theme this week. We are celebrating picnic season, and there are few better items to enjoy outdoors than a sausage roll! Flaky pastry surrounding spiced and savoury minced pork, sausage rolls are excellent hot or cold. This is a very simple recipe that you can do before you head outdoors this weekend.
Sausage Rolls
Makes between 6 and 8 Rolls
Ingredients:
2 sheets of frozen puff pastry (these can be found in the freezer section of a grocery store)
4 pork sausages (the flavour is up to you, but our Toulouse or Garlic and Parsley are great)
2 eggs, beaten with a tbsp of water
Method:
1. Preheat your oven to 350°F.
2. Lay the sheets of puff pastry out on a countertop to defrost and soften.
3. Remove the sausages from their casings. Spread the sausage meat from 2 sausages in a cylinder across the puff pastry, about 2 inches above the bottom of the sheet.
4. Brush the pastry with the egg below and above the sausage meat. Fold the bottom flap of pastry over the meat and seal it against the 2 inches of pastry above the meat. Use the tips of your fingers to “tuck” in the pastry against the sausage meat.
5. Use a knife to trim the remaining pastry away. Reserve for another purpose.
6. Using a fork, press down int the pastry to seal and crimp.
7. Trim the edges of the roll, then cut into individual rolls, approximately 3 inches wide. Place the sausage rolls on a baking sheet lined with parchment paper.
8. Repeat with the other sheet of pastry and sausages. Once they are all on the baking sheet brush all of the rolls with the egg wash. Place in the middle rack of the oven and bake for about 20 minutes, or until the pastry has “puffed” and is golden brown. Remove and cool before eating.