Sage and onion sausage rolls

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. This could either be sausagemeat or sausages without the casing, and which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
• 1 onions, very finely chopped or grated
• 2 teaspoon 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

1. Put the sausagemeat into a large bowl. Add the onion and sage and mix well.
2. 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.
3. 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.
4. Brush with the beaten egg and sprinkle with the poppy seeds
5. 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

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