of ready rolled puff pastry 320g at room temperature- 5-6 sausages (I love Cumberland for sausage rolls) with the skins removed- 5 shallots or 1 onion cut up into small pieces- 3 tablespoons of Colman’s mustard- Salt and pepper- 1 egg - Preheat the oven to 180 degrees/160 fan - Unroll the pastry and place the mustard in a strip down the middle, making the middle third yellow.- Squish the sausage meat into a long sausage and place in the middle of the pastry on top of the mustard.- Add the cut up shallots and onions.- Season with salt, pepper and some dried oregano/thyme too if you would like.- Fold one side of the pastry over the sausage meat on to the middle third and do the same with the other third.- Cut up the roll in to good inch slices. I normally get about 12-14 out of a roll.- Put the slices on to a non stick baking tray or one with greaseproof paper. Don’t put them too close together as they will spread.- Brush with the egg and bake in the oven for 30 minutes until golden brown.- Serve when hot from the oven or let them go cold to take them for a picnic.
Once you've cut your sausagerolls into the ideal size for your purpose, make a couple of slits along the top with a pair of scissors and place them onto the baking tray lined with lightly greased baking parchment
A recipe for homemade sausagerolls made super easy with my cheat’s shortcuts. For the recipe check out the video (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos
Although they are happy to tolerate carnivores and even rig up a separate grill for us to drip our saturated fats all over, I thought I would make an effort and take something veggie-friendly (as well as a pack of sausages and some halloumi…and some beer, obviously)
I’m pleased to say that I was worrying unnecessarily – today’s recipe for Honey MustardSausage and Potato Skewers is possibly one of my favourite creations this year, so I’m very excited to share it with you
I researched different types of pastry for this recipe and whilst flaky pastry is quicker to make, and can give a crisper finish, the puff does give you better layers – especially when eaten warm from the oven
I didn’t get around to making stuffing for Christmas, but didn’t want my ingredients to go to waste, so instead, I made some festive sausagerolls using the stuffing mix and some shop bought puff pastry