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Christmas Sausage Rolls
Try making your sausages rolls at home, they are delicious and always a winner. You can even make up a big batch, freeze raw and cook from frozen…
Method
- Mix sausage meat with the marmalade and either load into a piping bag or divide into three equal portions
- Prepare a lightly floured board. Roll the pastry into a rectangle 45cm x 30cm. Turn the pastry over so the floured side is on the top (this will improve the browning on the top of the finished product)
- Divide the pastry into three strips 30cm x 15cm
- Pipe the sausage meat down the middle of each strip of pastry. Alternatively roll the sausage meat with your hands and place down the strip of pastry.
- Using a pastry brush dampen the right-hand edge of the pastry with water; then fold the pastry and lightly press the two edges together.
- Using the back of a table knife knock the edges of the pastry together the two layers of pastry must stick together to avoid them popping open in the oven.
- Glaze the sausage roll with egg yolk
- Cut the sausage rolls into portions. 5cm long sausage rolls will make 18
- Using scissors snip the top of each sausage roll twice
- Transfer to a baking tray lined with baking parchment
- Bake in the oven at 220c (215c fan) Gas Mark 7 until golden brown and crispy, 14 to 15 minutes. To cook from frozen add 5 minutes to the cooking time.
- Enjoy with a glass of your favourite tipple!
Preparation Time: 40 mins
Cooking Time: 15 mins
Oven Temperature: 220c (215c fan) Gas Mark 7
Ingredients:
500 grams Jus Rol Puff Pastry
1lb of Intwood farm Rare Breed Sausage Meat
85 grams of Mrs Darlington’s Red Onion Marmalade
1 egg (from the Cluckery)
Flour for rolling out