Nothing like a homemade sausage roll to keep you reaching for more. This recipe is from Woman’s Weekly reader, Shirley Quatermaine, from Kettering.
- 2-3tbsp sunflower oil
- 4-5 medium onions, peeled and sliced
- 500g packet puff pastry (preferably fresh, not frozen)
- 1kg (2¼ lb) butcher's sausage meat, fresh - not frozen
- 1 medium egg, beaten
Heat the oil in a large frying pan and cook the onion over a medium heat for 7-10 mins, until it softens and starts to caramelise. Remove pan from the heat and leave onions to cool.
Set the oven to gas mark 7 or 220°C.
On a lightly floured surface, roll the pastry out thinly to a 45.5cm (18in) square. Cut this into 4 long lengths. Spread the cooled onion along each piece.
Divide the sausage meat into 4. Roll out each piece on a floured surface, so that it’s the same length as the pastry strip, and then lay on the onions. Repeat for all 4 lengths.
Brush beaten egg along the front edge of each pastry strip and roll the back part over the top of the sausage meat and onion, then press the edges to seal them. Press the sealed edges with the prongs of a fork at an angle to pattern them. Prick the tops with a fork.
Brush egg glaze over the tops, but do not egg-wash over the sealed edge or they may not rise. Cut the strips diagonally into 4-8 pieces.
Sprinkle some flour over baking sheets, to help absorb any excess fat. Place the sausage rolls on the baking sheets, but don’t lay them too close together as they will rise during cooking.
Bake for about 20-25 mins, until the pastry is golden brown and the sausage meat is cooked through – you’ll need to try one to make sure they are cooked and not pink in the middle. I usually take a roll from the middle of the tray and cut it in half. If it’s cooked, it disappears! I’ve no idea where it goes (I fib).
When cooked, remove the baking sheets with the sausage rolls from the oven. Place 6 sheets of absorbent kitchen paper in a double-layer on the wire rack. Slide the sausage rolls on to the paper to absorb any fat. This also helps to prevent the pastry becoming stodgy when cold. After a few minutes, I move them to a fresh spot on the kitchen paper and use more paper if necessary.
<strong>Top tip:</strong> Adding the onion makes it a little different, but Shirley also suggests trying tasty sage-and-onion or apple-and-sage versions. To save time on the day of making, she often fries the onion the night before.