Classic sausage rolls
Makes 9 | prep 15 mins | total time
Classic sausage rolls
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Makes 9 | prep 15 mins | total time
Master the classic sausage roll recipe then pack them on your next picnic or serve up at a party, because who doesn't love a sausage roll?
Rate
Nutritional information (per serving)
Calories
291Kcal
Fat
19gr
Saturates
8gr
Carbs
18gr
Sugars
1gr
Fibre
1gr
Protein
11gr
Salt
1.1gr
Ingredients
- 1 x 500g pack Taste the Difference pork sausage meat
- ½ x 20g pack sage, leaves picked and finely chopped
- ¼ tsp ground mace
- ¼ tsp ground allspice
- 1 x 320g pack ready-rolled puff pastry sheet
- 1 egg, beaten
- 2 tsp sesame seeds
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Tip the sausage meat into a bowl and add the herbs, spices and plenty of seasoning. Mix well with your hands.
- Unroll the pastry onto a baking sheet lined with baking paper, with the long side closest to you. Mould the sausage meat into a log, about 5cm wide, and position it in the middle of the pastry, leaving a 2cm gap on each short side.
- Brush one long side of the pastry with the beaten egg. Fold the other side of the pastry over the sausage meat.
- Fold the egg-washed side over the top, and trim any excess pastry so there’s only about 2cm of doubled-up pastry. Tuck in both ends.
- Flip over the sausage roll so the join is at the bottom and cut into 4cm sections – you should get about 9.
- Separate the sausage rolls, put them seam side down on the sheet, and brush with more egg wash, then sprinkle with a few sesame seeds.
- Bake for 35-40 minutes until the sausage is piping hot and the pastry is golden and flaky. Leave for a few minutes to cool slightly before eating.
