When is a sausage roll not a sausage roll?
The answer, quite simply, is…when I feel the need to alter a classic!
Sausage rolls are fab, but they are either too small, or far too big. I wanted to bridge the gap between those tiny supermarket sausage rolls, that you need to eat 6 or 7 of in order to satisfy your hunger, and a big 6″ one.
I also only had 30 minutes in which to make them.
So armed with a packet of pre rolled puff pastry and 400g sausagemeat I set to work.
I unwrapped the pastry and laid it out on the table, spread the sausagemeat all over it, and then rolled it up like Swiss roll. I sealed the edges with water and then sliced it into 1cm slices. These were laid on a tray and cooked in a pre-heated oven for 25 minutes at 180°
They are so much nicer than sausage rolls! And the ones that didn’t get tasted are now settled in the freezer for the next week.
If you try these yourself I’d love to know how you get on.