Tag Archives: sausage rolls

Perky Porky Sausagemeat

For the latest batch of sausage rolls, I couldn’t get to my favourite butchers to acquire really flavoursome sausagemeat and ended up just throwing a carton of the stuff into my trolley at the supermarket. It looked dull. I knew it was going to taste dull. I can’t be doing with dull sausage rolls so I had a rummage around the fridge and came up with the following addition to transform your bog-standard sausagemeat into something rather lovely, really tasty and quite Christmassy.

What you need…

700g sausagemeat

1 apple, peeled, cored and grated

A few sprigs of thyme, leaves picked

Sea salt and black pepper

1½ teaspoons cloves, crushed

What to do…

Mix all the ingredients together in a bowl and then make your sausage rolls as per normal (recipe already blogged). Bloody lovely: transforms very ordinary supermarket sausagemeat into something quite delish!!!

Inspired by…

A rummage around the kitchen and the motivation to distance my sausage rolls from dull!

How easy…

Couldn’t be simpler!

 

 

Cheats’ Sausage Rolls

Why oh why do I normally only do these at Christmas?! It’s a criminal offence! No more! Who doesn’t love the fabulous aromas wafting through the kitchen as they cook, who doesn’t admire the sheer loveliness of those little parcels going deliciously golden in the oven and seriously, who can resist one or two freshly baked ‘homemade’ sausage rolls straight from the oven?!

Makes around 50, depending on how big or small you cut them

What you need…

2 x baking sheets, lightly buttered or lined with Bake O Glide

2 x 500g packets of ready-made short crust pastry (I use Jus-Rol)

1 kg sausage meat (from a great butcher if you have one)

Plain flour for dusting

1 egg, lightly beaten

What to do…

Lightly flour your work surface and roll out one packet of the pastry to about 5mm thick.

Take handfuls of sausage meat and roll it in your hands and on the work surface to create long sausages of the meat, maybe 2cms wide. Lay your sausage 5cms away from one edge of the pastry. Using a pastry brush, brush egg either side of the sausage meat and then flip the 5cm edge over the filling to meet the pastry on the other side. Press the edge down onto the pastry and then use the edge of a fork all the way along to help seal the join. Cut the pastry down the new edge so that you have one long sausage roll and then the left over rolled out pastry. Continue this process across the left over pastry to create 3 long sausage rolls. Brush each with beaten egg and then cut to whatever size sausage rolls you fancy enjoying. In each one, stab the point of a small knife into the top, just to let the heat out whilst cooking. Pop them in the oven and bake for 15 – 20 minutes or until they are golden brown.

Whilst they’re cooking, take the second packet of pastry and repeat the process.

Remove the first batch from the oven and allow to cool a little on their baking tray. Pop one in your mouth, just to try….maybe another and….another. Remember reluctantly that you’re supposed to be sharing!

Pop them on cooling rack to cool. Slap husband who has just come in and nicked 3!

Repeat cooking and cooling process with second batch. Tasting and husband-slapping optional. Enjoy!!!!

Inspired by…

Christmas cooking (and a picnic on the river this evening)

How easy…

More of a joy thing really!