A week or so ago I shared a snap of the kitchen and declared my love for my first attempt at making Sausage Rolls. I was inundated with requests for the recipe, so I thought I’d do a super quick blog about them.
The title is a little deceptive, it’s basically one recipe, with a few things added to 2 versions.
I’ve made plain ones for the girls, then one version with my Mum’s Christmas Chutney and the ultimate creation, the Mature Cheddar and Caramalised Onion lovelies.
As with any of my recipe shares, this is all subject to tweaks, change things up to how you like it.
- 800g Sausage meat
- 8 Cream Crackers
- Fresh Parsley – a small bunch
- 1 pack Just Roll Puff Pastry
- Mature Cheddar
- Caramalised Onion Marmalade
- 1 Egg
Preheat the oven to 175°C
Start by bashing the crackers into crumbs. I popped them in a sandwich bag and whacked them with a rolling pin, but you could also use a teatowel.
Chop the Parsley finely and add into a mixing bowl with the sausage meat, crushed crackers and salt and pepper (quantity is to your own taste).
Mix together, this is easier with a large fork than a spoon.
I’m all for making life easier for yourself, so I love me some Jus-Rol! I was going to go one step further and buy the ready rolled sheets, but you get so much less for your money, so I thought I could just about manage to work a rolling pin!
Flour your surface and roll out the pastry. I had some left over so used that first, before using half of the new packet.
Once rolled out cut into two lengthways and spoon out the sausage meat mix. I place it a little higher that half way.
Add any additional fillings, at the top there I’ve used the cheddar and onion marmalade. Below that I’ve left the mix plain, for a traditional style. I also made another batch using my Mum’s Christmas Chutney, which has a really spiced, festive taste to it. Not as sweet as the Caramalised Onion Marmalade.
Roll the top edge down and over the filling, then roll again until the join is on the underside.
Cut to approx 2 inch rolls and score the top. I use different numbers of slits to identify different fillings. Pop on lined baking sheets.
Whisk up the egg and give the sausage rolls a brush over with the mix.
Pop them in the heated oven and check on them after 10 minutes. Turn the trays if needed. Bake for approx 25 minutes.
Allow to cool a little, if you have more patience than me! …then get stuck in.
Enjoy and please let me know your own ideas for variations ♡
*2021 edit – Still making these sausage rolls and they continue to be a big crowd pleaser. I’ve started to use Mango Chutney, as an alternative to Onion Marmalade and it is delicious.