- This topic is empty.
- Posts
Sausage Rolls
1 yellow onion, finely chopped
1 tbs vegetable oil or cold-pressed rapeseed
1 tbs soy sauce
1 splash of lemon juice, 1 gentle squeeze
2 cloves garlic, crushed
2 tsp hot chili sauce
24 oz sausage meat, plain butchers
3 eggs
24 oz ready-made puff pastryPreheat the oven to 400°
Heat the oil in a large frying pan, gently cook the chopped onion in the oil for 5 min, or until the onions are soft and translucent but not browned. Add the soy sauce, the lemon juice, garlic, and chili and cook for a further 2 min, again taking care not to burn.
Remove the pan from the heat, place the onion mixture on a plate and leave to cool, the mixture does not need to be cold.
Place the sausage meat in a large mixing bowl, add the cooled onion mixture and two of the eggs. Mix well until all the ingredients are thoroughly and evenly mixed.
On a lightly floured surface, roll out half the pastry to an 8″ x 10″ rectangle. Cut lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 mins in the refrigerator.
Form the sausage meat mixture into 4 long sausages the length of the pastry strips. Place each sausage into the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg.
Fold the pastry over the meat filling to form two long rolls. Brush the top surface with a beaten egg.
Cut the rolls into 1.5″ lengths. Place on a lightly greased baking sheet and cook in the preheated oven for 20 min or until golden brown.
Cool, the sausage rolls on a cooling rack, they are delicious eaten hot or cold. If popping into a lunch box or a picnic basket, let the rolls cool completely. Makes 24 rolls
- You must be logged in to reply to this topic.