Culinary Causerie

With Editor Lesley Williams

Let the good times roll

I’ve never been very good at baking cakes, probably because I don’t have a sweet tooth and they hold no interest for me. Now savouries on the other hand are a different thing altogether. Cheese scones, cheese straws and in particular sausage rolls. The fact is that they are so simple to make, I should be embarrassed when they are praised whenever I make them. So this month I share with you my foolproof recipe.

  • 1 pack of ready rolled puff pastry
  • 8 good quality pork sausages – this is the important bit, buy the best quality sausages that you can find. On no account use pink sausages or chipolatas
  • 1 beaten egg

Take the puff pastry out of the fridge about half an hour before you start baking.

Unroll the pastry and cut it in half along the length.

Remove the skins from the sausages – this is really important.

Centre the sausages down the middle of the pastry.

Brush one long edge with egg

Roll the pastry to encase the sausages and knock the edge of the pastry with the back of a knife to encourage the pastry to create layers.

Cut the sausage rolls into 4 or 8 even pieces and cut 3 slashes into the top of each one.

Place on a baking sheet lined with baking parchment and brush with egg.

Bake in an oven temperature 180 ̊c fan for 30 minutes until golden brown

These are best eaten warm

Use vegetarian sausages if you prefer and you can vary them with the many varieties of sausages on the market. Add in cooked onions or spice them up with ‘nduja paste – the possibilities are endless

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