sausage rolls

A sausage roll is a savory pastry snack, popular in Commonwealth nations and beyond. Homemade sausage rolls are always very tasty. Sausage rolls are always a welcome at any picnic party or snack time. Sausage rolls are a very unique and quick recipe. Sausage rolls are a mouthwatering dish. Sausage rolls are made with puff pastry. Sausage rolls are very easy to make and serve. There is no hard work or endurance needed to make Sausage rolls.
Sausages are easily available now at every shop. You can also use flavored sausages in sausage rolls. You can also add many sauces to the sausage rolls. Cheese can also be added to sausage rolls.
Sausage rolls are crunchy as well as a healthy meal. Sausage rolls are very nutritious. Sausage rolls are full of proteins. Sausage rolls can also be served at tea time or brunch too. Sausage rolls are a complete meal to have. Everyone loves to eat these different chicken recipes. This recipe for Sausage rolls is compiled by Chef Tahir Chaudhry. Sausage rolls are a must try recipe. Hope you enjoy this step by step recipe for Sausage rolls and find it helpful.

Recommended By Chef

00.20 mins To Prep

00.25 To Cook

20 Servings

Tips About Recipe

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Ingredients

½ small garlic clove
handful parsley, chopped
400g pack sausagemeat or sausages
375g pack ready-rolled puff pastry
1 beaten egg, to glaze

How to make sausage rolls

METHOD:

Heat oven to 200C/fan 180C/gas 6.

Crush ½ small garlic clove and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with a handful of chopped parsley and stir in 50ml cold water.

Place 400g sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.

Unroll 375g ready-rolled puff pastry onto a board and cut in half lengthways.

Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

Tightly roll the pastry around the sausagemeat and brush the ends with 1 beaten egg to secure.

Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.

Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.

Brush more beaten egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.

Posted By: Rehana, karachi

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