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Posts Tagged ‘Sausage Rolls’

These are a nice spin on regular sausage roll. Great for a snack with some ketchup.

Sausage rolls with barberries & dill – makes 16

  • 370g ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp sesame seeds

FOR THE FILLING:

  • 350g sausagemeat
  • 3 scallions, finely sliced
  • 15g dill, finely chopped
  • 2 tbsp dried barberries
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 1 tsp pul biber chilli flakes

Preheat the oven to 220C/200C fan/Gas 7.

Line a large baking tray with baking paper.

Put all of the filling ingredients into a large bowl. Season generously with maldon salt and black pepper, then mix with your hands for a couple of minutes until evenly combined.

Divide the puff pastry sheet in two, lengthways.

Divide the sausage mixture in two, then form two long sausages, almost the same length as the pastry strips. Place a sausage in the middle of each piece of pastry. Brush one edge of the pastry with egg, then fold the pastry edges over to enclose the sausage. The beaten egg will help to seal them.

Turn the rolls over so the seam is underneath, then cut each roll into 8 pieces.

Transfer to the baking tray and brush the tops with the beaten egg. Sprinkle with the sesame seeds, then bake in the hot oven for 22-25 minutes or until well browned. Leave to cool for a few minutes before serving with some ketchup if you like.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)

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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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