Mrs M’s Best Ever Sausage Rolls!

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Today I thought I’d share one of my favourite Christmas recipes. Okay, it’s not strictly a Christmas recipe but I ONLY make these at Christmas so that means they get filled in my ‘festive’ section!

I really love a sausage roll and I think they’re perfect fodder over the Christmas period. What’s better than a plate of leftover turkey, some cheese, chutney, a few pickled onions and a delicious sausage roll on the side while you catch up on some Christmas TV specials?

This is a pretty simple recipe but oh-so-tasty. Just delicious. The smell of them cooking in the oven? To die for. They are pretty damn perfect straight out of the oven but even when I open the tin the next day to snaffle a cold old, they smell divine.

The best thing about these is that they can be made in advance and frozen – which is what I will be doing. I used to make them on Christmas Eve but well, haven’t we all got enough to be doing that day? So now I make them a couple of weeks ahead so they all ready for cooking on Boxing Day.

The recipe makes around 16 decent sized sausage rolls – about twice the size of the small party ones you get at the supermarket but you can cut them to whatever size you like.

Enjoy – you won’t be disappointed!

Mrs M’s Best Ever Sausage Rolls!

Ingredients

8 large Cumberland sausages, skins removed
1 small onion, finely chopped
3 sun-dried tomatoes, finely chopped
3-4 fresh sage leaves, finely chopped
3 tbsp chopped fresh flat leaf parsley
500g fresh puff pastry
1 medium egg, lightly beaten
25g Parmesan, finely grated

Method

Place the sausage meat in a bowl with the onion, sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon, or with your hands, until well combined.

Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.

If you are freezing them, do this now – pop them on a baking tray and cover with cling film until solid, than transfer to a freezerproof container for up to three months. When ready to eat, defrost thoroughly and continue with the recipe. 

Brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 20-25 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack.

You can of course make your own pastry if you prefer but honestly, I don’t have the hands for pastry making, I just end up in a gloopy mess and to be fair Jus-Rol do it better than I do! Also, another hint from me – buy decent quality sausages or sausage meat – it makes all the difference – just not too organic (and by that I mean ‘lumpy’), the texture feels all wrong!

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