Gourmet Sausage Rolls
Prep-ahead & reheat
Whether served hot, or cold, as finger food, as a quick snack, or as a meal with mash, peas and gravy – sausage rolls are always satisfying.
1 tsp ground fennel seeds
1/2 cup breadcrumbs
1 tsp barbecue sauce
1 tsp Worcestershire sauce
½ tsp salt & pepper
6 premium sausages
1 large egg
400g puff pastry, thawed and rolled (homemade or store-bought)
1 large egg, lightly beaten for glazing
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
½ cup celery, finely chopped
2 tsp garlic, crushed
1 tbsp parsley, chopped
Preheat oven to 350°F (180°C). Line 2 baking trays with parchment paper.
Warm a large frying pan over medium heat and sauté the onion, celery and carrot until veggies have softened and add the garlic and cook for another 30 secs. Transfer to bowl, let the mixture cool for 10 minutes and mash roughly with a fork.
With a sharp knife, slit the skins of the sausages and pop the meat out. Add to the mixing bowl with the parsley, one of the eggs, the fennel seeds, the breadcrumbs, sauces, and scrunch well with your clean hands to mix together.
Lightly flour a work bench. Place the pastry sheet in front of you. Spoon roughly 1/6th of the filling down the middle of the sheet and press/shape into a compact log (sausage width). Brush edge of pastry with egg then roll up. Press and seal on the edge with egg wash and arrange seam-side down. Brush the top with egg wash and sprinkle with sesame seeds.
Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking trays around halfway through cook time to ensure they bake evenly. The pastry should be crispy and golden brown.
Sausage Rolls can be served warm or cold, with tomato sauce. They also freeze very well, baked or unbaked (before you glaze them with egg wash). Then glaze them and cook from frozen, allowing an extra 10 minutes’ cooking time. If already cooked, defrost them for an hour at room temperature and then warm them in a hot oven for 5 minutes.
Crispy Scotch Eggs
Calories 83, Fat 4.9 grams, Cholesterol 42 milligrams, Sodium 162 milligrams, Carbs 4.9 grams, Protein 4.5 grams