How do you make a sausage roll?
Stick some wheels on it.
NO. That is absolutely not the way to do it, this is how....
Ingredients: (Makes 14)
450 g/1Ib sausage meat (I just de-skinned some sausages for mine)
450g/1Ib ready-rolled puff pastry (much easier to buy from the shop that to make your own!)
1 egg, beaten
Pepper to season
Method:
1. Preheat your oven to 200C/Gas Mark 6.
2. Put all your sausage meat into a bowl and season with some cracked black pepper (I don't like adding salt, but you can if you so wish), mix it all up with your hands to ensure it is all blended together.
3. Roll out your pastry into a long rectangle and place the sausage meat in a cylindrical shape down the middle of the pastry. I even took pictures to show you how!
4. Beat the egg and then brush over the pastry on one side.
5. Fold the other side of the pastry over to meat the eggy side, ensuring the pastry is tightly wrapped around the sausage meat, and press down to seal.
6. Cut your giant sausage roll down into 14 mini-sausage rolls (I cut mine a bit too thin, hence the 'sausage wheels' name given to them, so I would suggest cutting yours about 3-4 cm wide).
7. Pop your sausage rolls onto a baking tray and use the rest of your egg to egg-wash the pastry, before putting them into the oven for around 25 minutes, or until they are cooked through.
Pipsqueak :)
Amy x
Stick some wheels on it.
NO. That is absolutely not the way to do it, this is how....
Ingredients: (Makes 14)
450 g/1Ib sausage meat (I just de-skinned some sausages for mine)
450g/1Ib ready-rolled puff pastry (much easier to buy from the shop that to make your own!)
1 egg, beaten
Pepper to season
Method:
1. Preheat your oven to 200C/Gas Mark 6.
2. Put all your sausage meat into a bowl and season with some cracked black pepper (I don't like adding salt, but you can if you so wish), mix it all up with your hands to ensure it is all blended together.
3. Roll out your pastry into a long rectangle and place the sausage meat in a cylindrical shape down the middle of the pastry. I even took pictures to show you how!
5. Fold the other side of the pastry over to meat the eggy side, ensuring the pastry is tightly wrapped around the sausage meat, and press down to seal.
6. Cut your giant sausage roll down into 14 mini-sausage rolls (I cut mine a bit too thin, hence the 'sausage wheels' name given to them, so I would suggest cutting yours about 3-4 cm wide).
7. Pop your sausage rolls onto a baking tray and use the rest of your egg to egg-wash the pastry, before putting them into the oven for around 25 minutes, or until they are cooked through.
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