Sausage Rolls

Sausage Rolls, or ‘Pigs in a Blanket’ are a long standing favourite. You can use bought pastry to save time, but I prefer to make my own. Cut the rolls into smaller pieces before baking to use as a party dish.

Sausage Rolls Recipe
INGREDIENTS:

  • 1½ cups (426 gm) all purpose flour
  • 1/2 tsp (3 ml) salt
  • 1/2 cup butter or margarine
  • 3 – 4 tbsp (45 – 60 ml) ice cold water
  • 1 pound (450 gm) sausage meat
  • 1 egg yolk beaten with 2 tbsp (30 ml) milk

METHOD:

Pastry:

Sift flour and salt into a bowl. Cut in two thirds of the fat until the mixture resembles breadcrumbs.

Carefully cut in the remaining fat, taking care to leave it in small pieces. (I like to use cold butter for this part)

Add the water and combine until the dough is formed.

Place in the refrigerator for at least half an hour.

Preheat oven to 350°F or 180°C.

Roll the pastry out into a long strip 6″ (15 cm) wide.

Position the sausage meat in a long continuous roll along the length of the dough.

Brush one edge with the egg wash and roll the pastry over to form one large sausage roll.

Cut into 3″ (8 cm) sections and position on a grid in a lined baking tray. (this allows excess fats to escape when baking)

Cut slits in the rolls with a sharp knife.

Brush with the egg wash to glaze.

Bake for 40 – 50 minutes until pastry is golden brown and the sausage filling is co