Sausage Rolls 2 ways

1st version - Traditional Sausage Rolls



Ingredients

• 375g/13oz bought ready-rolled puff pastry
• about 2 tbsp either chutney of your choice, cranberry sauce, mustard, pickle, apple sauce, pesto, sun-dried tomato paste or red onion jam (I used bramley apple sauce and caramelised red onion chutney; I used about a tablespoon as I was worried about the sauce spilling out, however the apple ones could have done with more for additional flavour)
• 5 good-quality thick pork sausages (I used outdoor reared pork, pork and apple, and pork and red onion)
• 1 small egg, beaten

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pastry into 10 rectangles, about 7x10cm/2¾x4in, and place a small spoonful of your chosen filling into the middle of each one.
3. Cut the sausages in half, making 10 smaller sausages, and then peel away the skins. Lay the sausages on top of the filling on the pastry rectangles. Roll the pastry over the sausage, brushing the join with the beaten egg to seal. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.
4. Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.

2nd version - Mini Sausage Rolls in Filo Pastry




Ingredients

• dash olive oil
• 9 chipolata sausages
• 3 sheets ready-made filo pastry
• 30g/1oz butter, melted

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a frying pan and fry the chipolatas until lightly browned on all sides. Leave to cool slightly.
3. Cut each sheet of filo pastry into three long strips and brush each strip with melted butter.
4. Place a sausage at one end of each strip and roll up in the pastry. Brush all over with more butter and place onto a baking sheet.
5. Transfer to the oven and bake for 10-12 minutes, or until golden-brown and crisp and the sausages are completely cooked through.
6. To serve, place onto a serving plate.