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Sausage & sage rolls

When it is done right a sausage roll can be a real treat, but too often they’re a bit disappointing. This is usually due to grey pastry and cheap sausage meat stuffing but this is easily remedied by making your own. They’re just the trick if you’ve overindulged the night before.

Wine suggestion: if you feel like wine make it an easy, juicy and inexpensive new world shiraz like the Beelgara Estate Shiraz from the Riverland in Australia. Satisfying and flavoursome but uncomplicated and fruity.

Sausage & Sage Rolls – makes 8

  • ready-rolled puff pastry sheet
  • 6 good quality sausages
  • sage leaves (optional)
  • milk

Heat the oven to 200C/fan 180C/gas 6.

Gently split the sausage skins with a sharp knife and remove. They should come off very easily in one piece. Squeeze the skinned sausages together with your hands to form a fat log.

Unroll the pastry sheet and place the sausage meat lengthways down the centre of one side. Lay a few sage leaves on top if you like. Brush the edges of the pastry with milk, then fold over the sausagemeat and seal the edge. Cut slashes along the top of the sausage roll with a sharp knife.

Bake for about 30 minutes or until golden brown. Cut into slices to serve.

 

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