This is a recipe for traditional Sausage Rolls, but please look out too for our veggie version as a separate recipe idea.

Dip:

We love to have a yogurt dipping sauce with our festive sausage rolls – just try stirring in cranberry sauce, mint jelly or smoked paprika and tahini into our Greek style Natural yogurt or kefir, or whatever takes your fancy. Add a squeeze of lemon juice and a drizzle of olive oil, and be adventurous!

Ingredients for the sausage rolls:

  • 375g all butter puff pastry
  • Plain flour to dust
  • 400g sausage meat
  • 1 egg
  • 2 tsp sesame seeds if you fancy

Method for the sausage rolls:

Roll out the pastry to a 12″ by 14″ rectangle on a work top dusted with flour. Trim the edges , then cut in half to form two long strips.

Put the sausage meat into a bowl and add 3 tbsps of cold water and mix together. Split the mixture into 2 and shape each half into a cylinder. Place each portion of  the meat into the middle of a  strip but leave a clear edge on either side. Brush the pastry border and the top of the sausage mix with the egg – beaten, leaving some for later. Fold one edge of the pastry over the meat and roll to cover the mix.

Use a fork to press the pastry edges together. Cut the sausage rolls into 2″ lengths and put them on your baking tray. Chill for approx 20 minutes. Heat your oven to 180C fan or gas mark 6. Brush the sausage rolls with the rest of the beaten egg and coat with sesame seeds if you fancy. Bake for 35 mins until the pastry is a lovely golden colour. Transfer to a rack and leave to cool for about 10 minutes.

 

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