This morning, I posed the question – sweet or savoury? Sausage Rolls or Nutty Caramel Slices (inspired by a working-lunch buffet last week). I would always go for sugar over anything savoury, but everyone else in the house wanted Sausage Rolls…so I rolled (no pun intended!) with it.
I’ve made these a few times before and generally they’re gone the same day I make them. Unluckily (for my husband), I only had enough pastry in the fridge for four – however, these are chunky meaty feasts and only a beast could eat more than one (take note Aaron!)
450g of Sausage Meat
1 x Ready Rolled Puff Pastry (it’s little effort!)
Onion Chutney (which I had in the fridge!)
1 x egg
Unroll the pastry and lay flat at room temperature for about ten minutes – cut in to four equal rectangles – width ways. Brush a teaspoon of the onion chutney on to each rectangle.
Beat one egg lightly.
Mix up the sausage meat with thyme and season with salt and pepper. Roll the sausage meat in to…sausages shapes, I guess?!?!? The sausages will be a lot thicker than your average Walls sausage. Place the sausage at one end of the pastry and wrap the sausage in the pastry, literally roll the sausage. Once the sausage is fully wrapped, brush the end with the egg to secure and place the rolled sausage on to a baking tray covered in baking paper.
Brush the whole sausage roll with egg and slice the pastry, three or four times diagonally. Put in the over at 200c for 30 minutes – take out once golden and allow to cool (or not!).