Sage and onion sausage rolls
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.
- 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
- Preheat the oven to 200°C, fan oven 180ºC/400ºF/gas 6.
- 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.
- 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
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