30th October 2007

Chorizo and Sage Sausage Rolls

Everyone loves sausage rolls, but the frozen supermarket ones are filled with god knows what.  Homemade sausage rolls are perfect for festive entertaining, or any old Sunday afternoon really!  Make sure you use quality sausages from your butcher and play around with different varieties, such as Toulouse, pork and fennel or merguez.  You don't really need a dipping sauce either as there's so much flavour already in the sausages.

4 chorizo sausages
2 plain pork sausages
6 large sage leaves, finely chopped
1-2 sheets of ready rolled puff pastry
1 egg, beaten
sesame seeds

Push the sausage meat out of the casings into a bowl, add sage and mix well.  The easiest way is to just get your (clean) hands in there.

Lay the pastry out and place a strip of sausage meat vertically down the pastry about 7cm from the edge.  Brush the right hand side of the pastry next to the meat with beaten egg and roll the pastry over to seal.  Cut long roll off and then cut into individual pieces and place on a baking tray.  Repeat with remaining mixture and chill rolls until pastry is firm (about 15 mins).

- Sausage rolls will freeze well at this point -

Pre-heat oven to 200C and brush pastry with beaten egg and sprinkle sesame seeds on top.

Bake for 20 minutes until golden.  Serve immediately!

Makes 15-20.