These sausage rolls are a favourite item on the Fearless Kitchen platters and they are super simple to make. You can change around the filling when you make them at home to suit your family. You can use exotic filling ingredients or a good quality plain pork sausage.
- Puff Pastry
- 1 kilo good quality seasoned sausages
- 200 g streaky bacon rind removed, finely chopped
- Zest of 1 or 2 lemons
- Nutmeg to grate
- 2 tbsp roughly chopped sage
Put the meats into a large bowl and mix well with your hands. Tip in the rest of the ingredients and combine, seasoning well with black pepper and a little salt (remember the bacon will be salty, so don't go overboard). Pre-heat the oven to 220C.
Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways. Divide the meat into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.
Brush one edge of the pastry strip with beaten egg and then fold the other side over to enclose the sausage meat. Press down to seal, and then go along the edge with the back of a fork if you like, to make a pattern. Brush with more egg wash, cut to the desired size, and prick each with a fork. Repeat with the rest of the pastry and meat.
Put the rolls on a baking tray, and bake for 25 minutes, or until golden. Cool on a rack, and serve warm.