Archive | June, 2012

Homemade sausage rolls

9 Jun

It’s been a while since my last post.  I’ve been travelling for work. weekends away and celebrating.  So this is the first week that I have had time to do any baking for a few weeks!  As we had the Queen’s Diamond Jubilee here in the UK, with many street parties, I thought that I would join into the spirit of things and bake some sausage rolls.  Everyone loves sausage rolls, even the Duchess of Cornwall recently commented that she was a big fan.

My mother used to make them for our parties as children and there were never any leftover.  I found a recipe to use, but I changed it slightly to be similar to what we used to get as children.

My partner ate about 5 when he got home for work.  After he had finished, he asked where I bought them, as he thought they were amazing.  He nearly fell over when I told him that I actually baked them.  I had to show him the used oven tray to prove it.  So they were quite a hit.

250 gr puff pastry (I just used shop bought)
450 gr pork sausage meat (I squeezed the sausage meat from 6 sausage skins)
225 gr beef mince
1 small onion, finely chopped
1 tablespoon thyme
1 tablespoon grated lemon zest
1 teaspoon dijon mustard
1 egg yolk
salt and pepper
milk for glazing
 

Preheat the oven to 200 C / 400 F.

Line the baking tray with greaseproof paper and grease with some butter / oil and then chill.

Cut the pastry in half, lengthways.  Roll each to approx a 30 x 15cm / 12 x 6in.  Cover with clingfilm and chill.

In a large bowl mix all of the other ingredients (exclude the milk).  Divide the sausage mix into two.

Lay the chilled pastry out on the clingfilm or floured surface.  Roll the sausage mix into long tubes and lay in the centre of each piece of pastry.

Brush the pastry with the milk.  Fold the pastry over the sausage mix.

Cut the long sausage rolls into 12 pieces.  I found dipping the sharp knife in water in between each cut, made it a lot easier.

Put each sausage roll onto the pre-prepared oven tray.  Make two small cuts on the top of each roll and then brush with the milk.

Bake in the pre-heated oven for 10 minutes, or until the pastry is golden brown.  Cool on a wire rack.  Eat with tomato or chilli sauce.  Enjoy!