We are set for another sunny weekend! I jump at any chance for a picnic which is why this weekend I am making a batch of these sausage rolls to take to the park. They are a favourite picnic classic of mine that always go down as a treat on a sunny Sunday afternoon with friends. I usually pop these in the oven in the morning before and my flat smells of fresh herbs and spices. It’s a great last minute recipe.
These quick and easy sausage rolls are tastier than any shop bought equivalents I used to eat in the UK. I definitely don’t miss those memories of pastry heavy and soggy rolls! They are also incredibly more-ish! I will be taking my blanket to the park this weekend, snacking on some sausage rolls and enjoying the sunshine.
Ingredients: Makes up to 18 mini sausage rolls.
1 roll ready made puff pastry
400g minced pork/ or a pack of 8 large bratwurst.
Few sprigs of fresh thyme
Ground black pepper
1 medium free range egg (beaten)
1 small onion (peeled and finely chopped)
Pre-heat the oven to 190 degrees Celsius/ gas mark 5.
Add the minced pork to a large mixing bowl. If you cannot get hold of some minced pork then use some bratwurst. Gently slice each sausage with a sharp knife and peel away the skin. Mash the sausage meat using a potato masher (or squeeze with your hands!).
Add the onions, thyme, a dash of Tabasco sauce and a dash of Worcestershire sauce to the mixing bowl and mix well with the meat.
Roll out the puff pastry and then cut into three equal parts. In the middle of each part gently line with the meat mixture. Fold one side of the pastry over the meat and roll until the pastry is tight and folded properly. Press down to seal and repeat with the other 2 parts of the pastry.
Brush each pastry roll with the egg wash and then scatter with some sesame seeds and black pepper. Cut each roll into equal squares and place in the oven for around 20 – 25 minutes.
Leave to cool. These are also great eaten warm.
For more great recipes check out A Modern Rose website!