Cheats Sausage Rolls

I saw this recipe on TV many years ago and have been making them very since. With just three ingredients and some puff pastry and pantry staples you will be able to serve up a tasty treat effortlessly!

Ingredients

• 250g good quality pork sausages

• 1 brown onion, finely chopped

• 1 bunch sage leaves, finely chopped

• Olive oil

• 2–3 sheets purchased puff pastry

• 1 egg, lightly beaten

• Poppy seeds (optional)

• Tomato sauce, to serve

  
  

Method

1. Cook the onion and sage. Add a little olive oil to a non‑stick pan, then add the onion and sauté gently. Add the sage and continue cooking until both the onion and sage are soft. Remove from heat and allow to cool.

2. Prepare the sausage meat. Remove the sausage meat from the casings. The easiest way is to slice down the length of each sausage and scrape out the meat with a small spoon.

3. Combine the filling. Add the cooled onion and sage to the sausage meat and mix well with your hands.

4. Assemble the rolls. Halve a sheet of puff pastry. Place a line of the sausage mixture evenly along the long side (about 3cm thick). Fold over the pastry and roll to enclose the filling. Repeat with the remaining pastry and filling.

5. Chill. Place the filled pastry logs in the fridge for 30 minutes.

6. Preheat and slice. Preheat your oven to 190°C. Remove the logs from the fridge, brush with beaten egg, and sprinkle with poppy seeds if using. Slice the logs into 4cm pieces and place seam‑side down on a baking paper‑lined oven tray.

7. Bake. Bake for 25 minutes, or until the pastry is puffed and golden brown.

8. Serve. Serve warm with tomato sauce on the side.

   
   

Tips

• Try other flavour combos – Use Italian sausages with fresh basil instead of sage. Cook the onion as above, then add the basil fresh to the mixture.

• Watch the baking time – The rolls need at least 25 minutes to ensure the meat is cooked through. If the pastry is browning too quickly, turn the oven down slightly.