Scrumptious – and I can make them!
Meet my home-made sausage rolls – cumberland & caramelised onion – and besides giving me awful heartburn, I love them! With a pint of Gaviscon by my side I can eat them all day long and never have my fill…
They may be a little under-cooked in places, and a little over-cooked in others – and they may make my insides burn like nothing before – but I do sure love these little blighters, and I’ve not poisoned anyone with them (yet), and the heartburn seems only to afflict me, so they’re an all around score for a cook as bad as me!
They look, as has been remarked, like an awful lot more effort has got into them than the 10 minutes prep that actually did, and to be brutally honest I much prefer them to regular ol’ store bought sausage rolls…
Before I get too carried away with myself – they’re super easy to make, and here’s how:
What you’ll need:
- 6 sausages – any type, whatever you fancy
- 1 pack of ready-made, ready-rolled puff pastry – you can make this yourself, they say…
- 1 medium egg
- Milk – just a splash
- Caramelised onion – or whatever filling you fancy, ketchup – mayo, probably no – but sweet-chilli, whatever gets you going!
- Some parchment paper – this comes with the ready-made, ready-rolled puff pastry, so score!
- A brush or something equally as usable for egg-wash spreading, maybe kitchen roll?
- An oven, set to around 230 oC
What you’ll need to do:
- Open the packets of the sausages and your puff-pastry, and crack the egg into a little bowl – for the egg I use one of those little ramekin things that you get with a Gü treat.
- Clear a space on a kitchen surface so you may lay your ready-made, ready-rolled puff pastry out – long side facing you – and half it, right to left, left to right, whichever.
- In the centre of your two strips of puff pastry lay a line of your filling.
- De-skin the sausages – rinse them under cold water and this will tighten the skin, making it easier to remove with a knife.
- Place the de-skined sausages atop your filling – 3 side-by-side.
- Add the splash of milk to the egg and whisk together, and then apply along the lower edge of each strip of puff pastry.
- Fold the puff pastry over so you have 2 long sausage rolls – use a fork to marry the seams together – some filling may squirt out if you’ve put too much in!
- Divide the 2 long sausage rolls into 3s or 4s (or however many you want) and score each sausage roll with a sharp knife.
- Brush each sausage roll with egg wash.
- Pop them in the oven! 30 minutes, give or take – you’re looking for a nice golden brown colour on top and the sausages to be cooked, so they may need a little longer, a little shorter, a tweak of the temperature – it all depends on your oven…