I remember making sausage rolls as a little kid with mum, we would buy the sausage mince from the shops and make long sausage rolls and then cut them up into party sizes. I never tasted them but they always looked like so much fun. Recently i’ve been returning to the joy of making sausage roll as a means to dealing with leftover sausages in the fridge, having said that i usually hope that they are good quality italian pork and fennel sausages as they make a very special sausage roll. But of course you can use any type of sausage roll and season to your liking.
500g plain pork Sausages (or whatever) *
2 carrots finely grated and drained well
1 large onion finely grated
1 tbsp black pepper
1 tbsp chilli flakes
1 tbsp toasted and crushed fennel seeds
5 sheets puff pastry
1. Remove the skins from the sausages and combine in a bowl with the vegetables and spices.
2. Mix well
3. Lay out the puff pastry sheets and fill with the mix. (to make smaller sausage rolls cut the pastry in half)
4. Brush egg on the edges and fold
5. Brush the outside with egg and bake at 180 degrees for 20 minutes.
*If you’re using a flavoured sausage maybe go easy on the spices.