Spring Sausage Rolls

If you are heading off for a good walk through the countryside or along the seafront over the Easter weekend, be sure to pack some tasty treats to ward off those growling bellies that seem to make themselves known right about the same moment you realise you have in fact walked further than you thought and it’s rather a long way back to the car.

This is my recommendation.  Another family fave… Yes we do have many, I realise! Homemade Sausage Rolls

1/2 onion, finely chopped
1 clove garlic, crushed
Drizzle of olive oil
Glug of Worcestshire sauce
300g lean pork mince
300g lean beef mince
2 eggs
1 heaped tsp Dijon mustard
1 handful parsley, chopped
1 handful basil, chopped
8 sundried tomatoes, cut into thin strips
2 heaped tbsps grated Parmesan
Salt and pepper
1 packet of puff pastry, defrosted
Drizzle of milk
1 tbsp of black sesame seeds

Start by sautéing the onion and garlic in a little olive oil.  After a few minutes add a good glug of Worcestshire sauce and 1/2 a cup of water.  Reduce the heat and leave to simmer for 20 mins.  All the water should have evaporated by this time.  Remove from the heat to cool.

In a large mixing bowl, add the pork mince and beef mince, just one of the eggs, the mustard, parsley, basil, sundried tomato pieces, together with the cooled onions.  Use your hand to mix it all together well.

Roll out the puff pastry to produce two strips, about 10 cm by 30cm each.

Roughly split the sausage meat down the middle and then shape it into two long sausages and position them down the centre of each length of pastry.

Brush the milk down one long edge of pastry and fold the other side over the top to tightly encase the sausage meat.  The milk will glue the two pieces of pastry together.  Use the back of a fork to press the seam down.  Repeat again for the second sausage roll.

Transfer both to a lined baking tray and brush with a fork whisked egg. Sprinkle some black sesame seeds over the top and then fridge it for about an hour.  Preheat the oven to 190c or 375f.

Cut the large sausage roll carefully into 2-3cm thick pieces, spread them on the baking sheet and then bake for 35-40 minutes until the pastry is golden and the meat is cooked through.

Allow to cool before boxing up for your walk.  And if you have room for a sneaky jar of mustard and a little spoon, your fellow walkers with love you all the more!




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