I make a silly amount of sausage rolls at this time of year for filling my freezer and various school and club wind ups.
These rolls don’t have the traditional sage but marjoram, oregano and thyme instead.
I use pre made puff pastry sheets which come with a piece of plastic between each layer, once I make the rolls I then use the plastic to wrap two long rolls separated by plastic to make it easy to just take individual rolls out of the freezer at a later date.
If freezing, roll and seal the rolls but don’t brush with egg. Once they are defrosted, brush with egg and cut to your desired size.
Makes 20 large sausage rolls or 80 mini rolls.
1kg minced pork
1/2 onion, chopped very finely
75g fresh white bread crumbs
2 teaspoons dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cayenne powder
1 teaspoon chilli flakes
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
5 ready rolled puff pastry sheets, 25x25cm, defrosted
Preheat the oven to 200degrees Centigrade.
Combine all of the ingredients, except the egg and pastry, in a large bowl, mix really well by hand.
Lay the pastry out on your work surface.
Take handfuls of the sausage meat and form into long sausages to fit the length of the pastry sheets. The sausages should be around 1-2cm thick.
Place one sausage at the top and one at the bottom of each sheet.
Using a large knife, cut across the middle of the sheet to give you two separate sausages.
Brush the beaten egg along the cut side, fold over the pastry and use a fork to press and seal the pastry where the egg is.
Repeat with all of the rolls. Brush the long rolls with egg.
Cut into your desired size and place on a baking sheet, bake for 25-35 mins depending on size.