‘When a man is tired of sausage rolls he is tired of life.’ Isn’t that the saying? Well it should be. Sausage rolls are one of my ultimate comfort foods. These just-bigger-than-bitesize rolls are quick , easy and absolutely scrumptious. I’ve used premade puff pastry here because I can’t be bothered with all the faff and I wanted to eat these as soon as possible.
Makes about 20
1/2 red onion, finely diced
1 clove garlic, finely diced
400g good pork sausages
Large handful of parsley
1 roll of pre-made puff pastry
1 egg, beaten
Gently fry the diced onions in oil until translucent. Add the garlic into the pan in the final minutes. Remove the mixture and spread it on a plate to let it cool. Pre-heat your oven to 180C.
Deskin the sausages and combine the meat in a large mixing bowl with the cooled onions, garlic and parsley. Work the mixture with your hands until all the ingredients are combined.
Roll out the entire pastry sheet and cut it lengthways down the middle. Spoon the mixture down the middle of the pieces of pastry. Fold the length of pastry over, enclosing the mixture. Seal the edges of the pastry with your fingers and then with the prongs of a fork. Use some of the egg wash to seal the edges further.
Use the remainder of the egg wash to brush over the rolls and then slice them into 3-4cm individual rolls.
Bake in the middle of the oven on greaseproof paper for 20-25 minutes until golden.
Use the best quality sausage you can afford. You want to get something with a meat content of 95% or more. Avoid any sausages already containing herbs and spices – it’ll be much tastier to add your own.
Don’t scrimp on the parsley in the mix. It’s the main counterpoint to the fattiness of the meat and it’ll set your rolls apart from the competition.