Sausage rolls. That bastion of the birthday party buffet. Although they invoke a lot of nostalgia, I think we can all admit that the sausage rolls that come out of packets are kind of sad and anaemic looking. It's not the best state of affairs.
These sausage rolls are the exact opposite. Golden, flaky pastry, juicy nuggets of sausage meat with a bit of a kick. These are grown-up sausage rolls, and they make the perfect addition to any party.
They don't take too long to make - unless you're fancy and make your own pastry - but they are kind of messy. You do have to get your hands dirty - but the end product is totally worth it and the effort expended is minimal for the amount of praise you will receive. They also pack well in lunch boxes and for picnics.
Pro-Tip: Don't leave your pastry unattended if you have a cat, or you might some rogue paw prints. (Don't worry, we went out and bought some more!)
- 500g sausage meat
- 1 tbsp soy sauce
- Juice of 1/2 lemon
- 2 garlic cloves, crushed or finely grated
- 2 tsp chilli sauce
- 1/2 tbsp. chilli flakes (or more, if you're adventurous)
- 2 medium eggs
- 1 pack of ready-rolled puff pastry (around 320g)
1. Put the sausage meat into a medium sized bowl. Add the soy sauce, lemon juice, garlic, chilli sauce, chilli flakes and 1 egg.
2. Using your hands, mix together the ingredients until fully combined.
3. Lay your pastry flat on a chopping board. Cut in half length-wise.
4. Working with one half of the pastry at a time, lay a sausage of the meat mixture down the centre. It should take up just over a third of the pastry.
5. Beat the second egg and, using a pastry brush. paint along the side of the pastry furthest from you until it's covered in a thin layer of egg wash.
6. Pick up the edge of the pastry closest to you and fold over the sausage meat in the middle, keeping it tucked in.
7. Bring up the other (egg-washed) side of pastry over the top and lightly pinch together so that you end up with a fully sealed tube.
8. Repeat with the second half.
9. Line two baking trays with greaseproof paper and pre-heat the oven to 200°C.
10. Using a sharp knife, gently cut each roll into around 10-15 pieces (depending on how thick you want each sausage roll - I made mine pretty thin but you might like them chunky!). Go slowly to avoid pushing the sausage meat out of each end - I found it was easier to use a 'sawing' motion rather than a simple push to avoid this.
11. Place on the baking trays with a couple of centimetres between them. Give them all a thin coat of egg wash.
12. Bake for around 25-35 minutes (depending on thickness - mine were definitely ready at 25 minutes) until the pastry is golden and the sausage meat is cooked through.
13. Leave to cool on a wire rack and serve with a smug smile!