Christmas parties and get togethers of all kinds are here and that means party food! I made these sausage rolls for our mother's group picnic and they disappeared in a flash. They were so tasty that TBM asked me to whip up some more but make them bigger so we can enjoy them for lunch.
You can just take sausages out of the skins and use them, saving yourself a bit of hassle, but the tiny bit extra effort to make these is worth it.
Ingredients
5 thick pork sausages
1 brown onion, finely chopped
A bunch of sage, finely chopped
Handful of breadcrumbs
2 sheets of puff pastry
1 Egg
Olive oil
Pre heat oven to 180.
Fry your onion on a low heat for 10 - 15 minutes till it's soft and golden, add the sage and cook for another minute or so. Once cooked, put on a plate to cool down.
Take the skins of your sausages and put the meat in a bowl. Add the breadcrumbs and cooled onion mixture. With clean hands mush it all together to combine.
Cut your pastry sheets in half, take a good handful of the sausage mix and make it into a long sausage shape on one half of the pastry. Fold the pastry over to seal in the meat, press down to seal the two sides together.
Lightly score the pastry to make them look pretty, cut to whatever size you want and place on a baking try lined with baking paper.
Brush with the beaten egg to give a nice brown glaze and cook for about 25 minutes.
Stand back and let the hoards stuff their faces!
This is a Jaimie Oliver recipe.
You can just take sausages out of the skins and use them, saving yourself a bit of hassle, but the tiny bit extra effort to make these is worth it.
Ingredients
5 thick pork sausages
1 brown onion, finely chopped
A bunch of sage, finely chopped
Handful of breadcrumbs
2 sheets of puff pastry
1 Egg
Olive oil
Pre heat oven to 180.
Fry your onion on a low heat for 10 - 15 minutes till it's soft and golden, add the sage and cook for another minute or so. Once cooked, put on a plate to cool down.
Take the skins of your sausages and put the meat in a bowl. Add the breadcrumbs and cooled onion mixture. With clean hands mush it all together to combine.
Cut your pastry sheets in half, take a good handful of the sausage mix and make it into a long sausage shape on one half of the pastry. Fold the pastry over to seal in the meat, press down to seal the two sides together.
Lightly score the pastry to make them look pretty, cut to whatever size you want and place on a baking try lined with baking paper.
Brush with the beaten egg to give a nice brown glaze and cook for about 25 minutes.
Stand back and let the hoards stuff their faces!
This is a Jaimie Oliver recipe.