Snacks
British
BritishSausage Rolls
Flaky pastry wrapped around seasoned sausage meat, at three levels. Basic uses ready-rolled pastry and sausages; Ultimate builds a pork-and-fennel filling in all-butter puff with an egg glaze.
Nut-free
Dairy-free
Budget version
Cheap sausages squeezed from their skins into ready-rolled pastry.
Per serving£0.55
Total cost£2.20
Time35 min
Ingredients for 4
- 320 g ready-rolled puff pastry
- 400 g value pork sausages , skins removed
- 1 tsp dried mixed herbs
- 1 egg , beaten, to glaze
- salt and pepper , to taste
Method
- Heat the oven to 200C fan and line a tray with baking paper.
- Squeeze the sausage meat from the skins into a bowl, mix in the herbs and a little salt and pepper.
- Unroll the pastry and cut in half lengthways. Spoon the sausage meat in a line down each strip.
- Fold the pastry over the filling and press the edge to seal, then cut into 5cm rolls.
- Brush with beaten egg and bake for 22-25 minutes until golden and cooked through.
Equipment
- baking tray
- baking paper
- mixing bowl
The three ways, side by side
Budget
Cheap sausages squeezed from their skins into ready-rolled pastry.
Better
Good butcher's sausage meat boosted with apple, sage and mustard.
Ultimate
A coarse pork shoulder and fennel filling wrapped in all-butter puff with a double egg glaze and fennel seeds.
