Saturday, November 5

Bonfire Night: Sausage Rolls


Remember, remember the fifth of November...
It's Bonfire Night!

Tonight, I'm going to go and stand in the cold with a hip flask of sloe gin. Gazing up at fireworks that light the sky in a rainbow, you can't help but feel like you're living in a fairytale for those 20 minutes.
I can't blooming wait!

Of course, man cannot live on gin alone (I wish), and so I'm packing up some of these beauties to take with me.
Home made sausage rolls. The ultimate comfort food.



Ridiculously easy to make, perfect either hot or cold, and the sort of treat where you can't help but devour more than one... You've got to love a sausage roll.

Whether ketchup, brown sauce or mustard be your weapon of choice, slather a dollop onto one of these & dig in!


To make about 10 sausage rolls, you will need:

- Olive Oil
- 1 red onion, peeled & finely diced
- 1 sprig of fresh sage
- 8 pork sausages
- A handful of breadcrumbs
- 250g ready made (pre rolled), puff pastry (If Mary Berry uses pre made, I do!)
- 1 egg
- a drop of milk
(This recipe is a variant of Jamie Oliver's)


Preheat the oven to 180C/160C fan. In a pan, add the olive oil & onions. Cook gently for about 15 minutes until golden, soft & tender. Add the sage leaves (chopped up), and leave to cook for a few more minutes. 


Split the sausage skins & pop all of the meat into a mixing bowl. Add the onion mix & breadcrumbs, before scrunching together with your hands to make the sausage mix.


Take your pre rolled pastry & (for once don't do what I did & keep it on the baking paper it came with- I regretted that as my pastry wasn't straight out of the fridge & stuck like hell to it. Instead...), pop onto a floured work surface.

Split your pastry into two long rectangles. 
Roll the sausage mixture into two large sausages down the centre of each rectangle. 


Beat the egg and the drop of milk together and, using a pastry brush, brush over the exposed pastry (i.e. on both sides of the sausage roll in the centre). 


Fold over one side of the pastry and tack down with your fingers or a floured spoon to join.
Cut the rolled pastry into your desired size of sausage roll & pop onto a baking tray.


Brush over the remainder of the egg wash & slide into the oven for about 25 minutes until golden brown.


And there we have it, instant comfort food for a winter's evening!

Enjoy the fireworks everyone & try not to drink all of the sloe gin...

Share:

No comments

Post a Comment

© Auburn Antics | All rights reserved.
Blog Design Handcrafted by pipdig