Sage and onion sausage rolls: Difference between revisions
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| 450g higher welfare [[Sausagemeat|sausagemeat]] | | 450g higher welfare [[Sausagemeat|sausagemeat]] | ||
| 1 [[Onions|onions]], very finely chopped or [[Grated|grated]] | | 1 [[Onions|onions]], very finely chopped or [[Grated|grated]] | ||
| 2 | | 2 teaspoons of [[Sage|sage]], finely chopped | ||
| 250g ready-made [[Puff pastry|puff pastry]] | | 250g ready-made [[Puff pastry|puff pastry]] | ||
| 1 higher welfare [[Egg|egg]], beaten, labelled Freed Food, barn or free-range | | 1 higher welfare [[Egg|egg]], beaten, labelled Freed Food, barn or free-range | ||
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<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Lovely, made with apples</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">These are cheap and easy to make, especially if you have a good local butcher.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Sausage]] | [[Category:Recipes|Sausage]] | ||
Revision as of 17:27, 18 December 2021
| Sage and onion sausage rolls | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 391 |
| Ready in: | 45 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
A favourite any time of the year, but particularly at Christmas. best prepared using meat which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450g higher welfare sausagemeat
- 1 onions, very finely chopped or grated
- 2 teaspoons of sage, finely chopped
- 250g ready-made puff pastry
- 1 higher welfare egg, beaten, labelled Freed Food, barn or free-range
- 1 teaspoon poppy seeds
Mise en place
- Preheat the oven to 200°C, fan oven 180ºC/400ºF/gas 6.
Method
- Put the sausagemeat into a large bowl. Add the onion and sage and mix well.
- Roll the pastry on a floured surface into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the sausage mixture into sausage shape with your hands and lay along the centre of each rectangle.
- Brush the long edge of the pastry with water then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.
- Brush with the beaten egg and sprinkle with the poppy seeds
- Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through.
Variations
- Replace the sage and onion with apple and rosemary
- Brush the pastry with a little wholegrain mustard to give plain sausagemeat an additional kick
- Add lightly cooked leeks to plain sausage meat
- Add a spoonful of leftover cranberry sauce to sausage meat
Chef's notes
Random recipe review
Lovely, made with apples
4.8/5
These are cheap and easy to make, especially if you have a good local butcher.
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