Sausage rolls - what can I say except…yum!! If given half a chance, these would all get eaten in one sitting…and not just by me - family and friends all love them. Even when I’ve made 2 batches of them, it never seems to be enough! I usually hide some in a separate container so that there’s some left for another day!!!
These homemade sausage rolls were inspired quite a few years ago from my mum-in-law’s ones. She’d made them for a party or at Christmas time one year and they were delicious…nothing like shop bought ones. I asked her what her ‘secret’ was and she told me she adds onion chutney to the sausage meat. So…I thought I’d give them a try…
The quantities, oven temperature and cooking time are based on this sausage roll recipe from the BBC Good Food website. I’ve tailored the recipe and added onion chutney, just like my mum-in-law does.
I bet you’ll make these time and time again…just as I do!!
Tips
- If you're unable to get sausage meat in the supermarket (sometimes you can only buy it around Christmas time), I buy the classic pork sausages from Asda...they're our favourite!!
- Try making our caramelised onion chutney to add to your sausage roll recipe!
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Ingredients
- 400g pack of sausage meat or sausages (skins removed)
- 375g pack of ready rolled puff pastry
- 2 to 3 tbsp onion chutney
- salt and pepper
- 1 beaten egg to glaze
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Instructions
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Heat oven to 200C/fan 180C/gas 6.
-
Place the sausage meat in a bowl and press down with a fork so that it covers the surface of the bowl (if using sausages, remove and throw away the skins), then add the onion chutney, a splash of cold water and season with salt and pepper. Mix together with a fork.
-
Unroll the 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. Brush the edges with beaten egg and tightly roll the pastry around the sausage meat.
-
Use a sharp knife to cut each roll into approx 10 pieces, each about 2.5cm long, and place on a baking tray with baking paper.
-
Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
-
Place in the oven and cook for 25 to 35 minutes (turn the tray every 10 to 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
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Sausage Rolls
Ingredients
- 400g pack sausage meat or sausages
- 375g pack ready rolled puff pastry
- 2 to 3 tbsp onion chutney
- salt and pepper
- 1 beaten egg to glaze
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Place the sausage meat in a bowl and press down with a fork so that it covers the surface of the bowl (if using sausages, remove and throw away the skins), then add the onion chutney, a splash of cold water and season with salt and pepper. Mix together with a fork.
- Unroll the 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. Brush the edges with beaten egg and tightly roll the pastry around the sausage meat.
- Use a sharp knife to cut each roll into approx 10 pieces, each about 2.5cm long, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
- Place in the oven and cook for 25 to 35 minutes (turn the tray every 10 to 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
Notes
- If you're unable to get sausage meat in the supermarket (sometimes you can only buy it around Christmas time), I buy the classic pork sausages from Asda...they're our favourite!!
- Try making our caramelised onion chutney to add to your sausage roll recipe!
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