- Pork Sausage-meat
- Dried sage
- salt and pepper
- Shortcrust or Flaky pastry
- Beaten egg - to seal and glaze
Preheat your oven to 200 degrees C or 400 degrees F.
Either make your own pastry or use the ready to roll bought version. Roll it out into a long thin rectangle, about 4-5 inches wide.
Add the dried sage to the sausage-meat, then roll it into a tubular shape, about the width of two fingers. Place the sausage-meat, in a line just in from the long edge nearest to you.
Brush the edge furthest away from you with beaten egg and then roll the pastry over the filling with your hands, sealing it by pressing on the wet edge. Using a knife you can press the blade into the sealed edge to roughen it up if you are using flaky pastry.
Cut the long roll into shorter lengths and place them on a greased pastry tray.
Using a knife make short diagonal slits in the top of the sausage rolls for decoration then brush the remaining beaten egg (or milk) over the top.
Cook for 20-25 minutes or until they are golden brown on top. Cool on a wire rack.
How to pack your sausage rolls
These can be packed in a rectangular plastic food container, with greaseproof paper between the layers, to take on your picnic.
If you are using fresh sausage-meat then you can freeze these before cooking them. It is not safe to do so, however, if you are using sausage-meat that has previously been frozen. If this is the case, they would need to be cooked before freezing them.