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Regular viewers will know that I adapt many of my recipes for those wanting to keep an eye on calories or looking to follow a vegetarian diet. However, this one is different. This recipe is unashamedly full fat and for meat lovers. A delicious but distinctly naughty treat.
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We have tested for a gluten-free version of this recipe for my friend Zoe, so those of you interested in a gluten free version can cook along.
We do have a gluten-free puff-pastry scratch recipe if anyone wants it (and has a spare half day to make it). Let me know here and I will send you the recipe.
For this recipe, you might want to buy the puff-pastry. There is a gluten free puff pastry, which is adequate, but does not seem to rise as much or be quite as flaky. When we taste tested the sausage rolls with gluten free pastry against those without, there was no negative feedback, just two empty plates.
For those on a gluten-free diet, please check and substitute all items in the ingredients list with marked with an asterisk*. Everything else remains the same.
Sausage Rolls
Preparation time 15 minutes
Cooking time: 30 minutes
Serves: eight as a snack
Ingredients
400g pork sausage meat* (for gluten-free you will probably have to buy sausages and skin them)
¼ tsp cracked black pepper
2 tbsp red onion relish, plus extra for serving
1 egg yolk, for egg wash
1 ready-rolled Just Rol Puff Pastry*
Plain flour, for dusting*
1 tsp mixed herbs
Method
- Preheat the oven to 190°C, (fan 180°C), 350°F, gas mark 5.
- In a mixing bowl, combine the sausage meat and onion relish with the cracked black pepper.
- Unroll the pastry on a lightly floured surface and give it a quick roll, making sure there are no cracks.
- Form the sausage mixture into a cylinder of about the same length as the long side of the pastry rectangle.
- Lay the sausage meat onto the pastry, about 4cm from one edge and parallel to it. Roll the pastry around the sausage, sealing the edges with egg wash. Slice into eight pieces to make sausage rolls.
- Transfer the sausage rolls to a large baking sheet lined with baking parchment. Brush the tops of the rolls with egg wash and sprinkle with mixed herbs.
- Bake for 25-30 minutes, until golden brown and well risen.
- Serve warm or at room temperature with extra red onion relish.
Images by the wonderful James Kennedy of James Kennedy Photography.
