A home made sausage roll is a special type of treat - I know I am being naughty by indulging in these gluttonous bakes, but that does little to stop me. As I am in training for a Tough Mudder at the moment I feel a little moment of weakness is allowed.
I am lucky in that my Spanish partner frequently goes back to Madrid, and he will normally bring home with him some tasty treats, from chistorra (a beautiful sausage from the Basque country) to chorizo and my favourite lomo. For my sausage rolls today I have incorporated chorizo, to give them the lovely paprika flavour, however this recipe can be adapted to really make it yours - you could throw in some apple, honey, red onion, mustard or really whatever tickles your fancy.
Method:
Preheat your oven to 200 degrees (fan), and line two baking trays with parchment.
Place the sausage meat and chorizo in a food blender and mix the two - you can mix a little to have a coarse sausage meat, or more if you want a smoother meat.
Unroll the puff pastry and cut it in half length ways, so you have two thin rectangles. Divide the sausage meat into half, and then roll each into a long sausage shape. Lay each sausage shape close to the edge of the pastry rectangles.
I am lucky in that my Spanish partner frequently goes back to Madrid, and he will normally bring home with him some tasty treats, from chistorra (a beautiful sausage from the Basque country) to chorizo and my favourite lomo. For my sausage rolls today I have incorporated chorizo, to give them the lovely paprika flavour, however this recipe can be adapted to really make it yours - you could throw in some apple, honey, red onion, mustard or really whatever tickles your fancy.
This recipe will make 24 small sausage rolls.
Ingredients:
1 packet of pre rolled puff pastry
150g chopped chorizo
250g good quality meaty sausage meat or sausages ssqueezed out of their skins
1 egg
Method:
Preheat your oven to 200 degrees (fan), and line two baking trays with parchment.
Place the sausage meat and chorizo in a food blender and mix the two - you can mix a little to have a coarse sausage meat, or more if you want a smoother meat.
Unroll the puff pastry and cut it in half length ways, so you have two thin rectangles. Divide the sausage meat into half, and then roll each into a long sausage shape. Lay each sausage shape close to the edge of the pastry rectangles.
Beat the egg, then brush the pastry with this. Fold over the left hand side of the pastry, up and over the sausage meat to make the sausage roll shape. Pinch together the seam to make sure no leakage occurs.
Cut the long sausage roll into small chunks, depending on how large you want your rolls. I cut each sausage roll into 12. Brush with the egg wash and score.
Place in the oven for 25 minutes, until the pastry is golden brown.
These are fantastic either eaten warm, or left and eaten later.
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