Sage and onion sausage rolls
Sage and onion sausage rolls | |
---|---|
Best recipe reviewLovely, made with apples 4.8/5 These are cheap and easy to make, especially if you have a good local butcher. Paul R Smith |
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
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