As much as I am enjoying my life here in Germany, there are several things I am missing. One of these things is the humble sausage roll.
I will never again take for granted how easy they are to come by back in Blighty!
As with the Golden Syrup, I found it much easier to make my own, and add my own simple tweeks to make them both easy and delicious.
You will need: (Makes 4 medium/8 small)
- 2 Thick Sausages
- Half a roll of ready-made puff pastry
- 1/2 tsp Rosemary
- 1/2 tsp Mixed herbs
- 1/4 tsp Onion granules
- Pinch of salt
- Ground Pepper
- Your favourite apple sauce or chutney.
- One egg.
Start by removing the skin from the sausages and place the sausage into a bowl.
Add the rosemary, mixed herbs, onion granules, salt and pepper to the bowl.
Give the herbs a good mix into the meat with your hand. Make sure that this is well mixed otherwise you may find large lumps when they are cooked – which wouldn’t be ideal!
Roll out your puff pastry. Along the longest side recreate a sausage shape around an inch from the edge.
Put a thin layer of apple sauce or another chutney, along the top of the sausage.
Using a little egg wash (1 egg with a drop of water) dampen the pasty on the edge.
Cut the pasty on the other side of the sausage meat – around 1/2 away from it (HOWEVER- this will depend on the thickness of the sausage meat, use your judgement). Stretch the pastry over the top and join with the egg washed side.
With a fork press the two edges together.
Depending on the size of sausage roll you are after, cut the pastry and score lines into the top.
Brush the sausage rolls with egg wash and bake for around 10 minutes at 200°c.
It will be difficult, but allow the rolls to cool slightly before eating as the apple sauce will be VERY hot!
Happy Baking! Any questions please place them in the comments and I will be happy to answer them!
Rachel Bakes 