I love a sausage roll and bonus they are super easy to make. I used to make my own puff pastry for these but now pre made pastry is widely available this saves me a step meaning more time to do something else as puff can be quite time consuming.
Feel free to change the filling and adding things like cheese, chutneys or pickles as this can really add so much to these sausage rolls.
Now you can use a weight watchers wrap, wholemeal bread, mashed potato and various other things to make these but to me a proper sausage roll requires pastry, soft, flaky, melt in the mouth pastry. And for a tasty treat these are well worth every syn.
Some recommended items from our kitchen to make this dish…
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Pastry brush.
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- 1 pack light puff pastry
- 1 box Linda McCartney rosemary & red onion sausage, defrosted
- 500g 5% fat pork mince
- Dried sage
- Half a small onion, peeled and diced small
- Apple sauce
- BBQ sauce
- Brown sauce
- Preheat oven to 200°C fan.
- Cut the pastry into how ever many rolls you wish to make.
- Mix the sausage, mince, sage and onion together and season with salt and pepper.
- Make the filling into little sausage shapes enough to fit inside the pastry, leaving enough room to fold the pastry over, don’t over fill it or it won’t seal.
- Add any optional extras on top being careful not to over do it as the moisture will leak everywhere.
- Crimp one side down with a fork and slash the tops with a knife.
- Brush a little milk or a beaten egg over the top of the pastry and bake in the oven for 25 – 30 minutes or until golden on top and cooked through.