Trevor’s mum, Lorraine, makes sausage rolls for Christmas ever year and I dream of them all year round! They’re flaky and savory, and have that Christmasy flare to them that make you want to eat the whole tray before any party begins. They do take a little work to make, but they’re so worth it!
Since we aren’t in England this year for Christmas, Delia’s Sausage Roll recipe will have to be the next best thing to Lorraine’s!
- One single crust pastry
- 1/3 pound good quality pork sausage meat
- 1/4 medium onion, finely chopped
- 2 tablespoons sage, chopped
- Salt and freshly ground black pepper
- 1 egg, beaten, to glaze
- Begin by making the pastry as described.
- Next, preheat oven to 425 degrees.
- Mix the sausage meat, onion, sage and seasoning together in a mixing bowl. Set aside.
- Roll out the pastry to form an oblong, approximately 3×10 inches. Layer the sausage meat onto the pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Roll the whole thing over so the sealed edge is underneath.
- Use a small sharp knife to cut each roll into six sausage rolls. Snip three V shapes in the top of each roll with the end of some scissors and brush with beaten egg. Repeat with leftover pastry and filling.
- Place the rolls on the baking sheet and bake high in the oven for 20-25 minutes, then remove them to a wire rack to cool. Enjoy! Recipe from: deliaonline.com