Super easy (lazy) sausage rolls!

How to make sausage rolls.

Give up your auld detox

It’s the first few weeks of 2014 and my social media time lines are full of people professing all sorts of detox regimes from the silly to the dam right ridiculous. I won’t be in a hurry to start juicing everything green any time soon that’s for sure. Right down to brass taxes and the reason for this post is a very simple how to make sausage rolls. Bit of a strange link from detoxing to how to make sausage rolls but I have some sausage meat in the  left after Christmas I wanted to make use of.

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What you need:

  • 450g sausage meat or if you like you clan split open actual sausages.
  • 1 medium size onion.
  • What ever herbs you have or a couple of tea spoon of dried mixed herbs.
  • 150g breadcrumbs / enough to lighten the mix.
  • ready to roll puff pastry.
  • Salt / Pepper to season
  • 1 egg

How you do it:

Pre heat your oven to 190 deg and it will be at the right temp by the time you are ready to put your sausage rolls into the oven.

Peal and finely dice your onion and sweat them off in some olive oil until they are translucent. If you have never cooked before just use a medium heat for about 5/7 minutes.20140108_113322

In a large bowl mix up your sausage meat, breadcrumbs, herbs and onions. You want to make sure everything is well mixed. It easiest way to make you you get a good mix is just to your your hand. It may feel weird but trust me it is the best way by far.

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Flour your work top and and roll out your pre made puff pastry, I have done this before not bothering to toll the pastry and have found it to be just a little too thick but by all means if you don’t want to do this step knock yourself out.

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Spoon the sausage meat mix on to the pastry but less is more at this point or else they become far too big and messy.

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Using your beaten egg wet the edge of the pastry and fold over the far side as in the photo below.

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Now all you have to do is trim the excess pastry and crimp the edge of your sausage roll. they don’t have to look pretty it’s only a sausage roll after all.  I also put a couple of slits just across the top of each sausage roll. Looks like the ones in the shop then and also helps steam out during the cooking.

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Cut your long sausage roll into four equal sizes. Place them on a non stick baking tray and brush them with your egg mixture.

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Stick them into your pre heated oven for 20 minutes until golden brown / well risen.

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Stick them on a plate to serve, or straight into your mouth if you can’t wait.

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Personally I love them with this awesome ketchup from Lidl, never mind it’s organic it taste savage.

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Right there you have it, I don;t thing you could really call it cooking or baking as it’s more so just putting stuff together. I may find some time in 2014 to get back to doing actual recipes but until then let me know what you make of these or what I should try cook..

Adrian Shanahan Written by:

Irish Man, Family Man, Shite talker, Kayaker, Blogger, Baker, Philanthropist, Maker of things.

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