SAUSAGE ROLLS

These are the best every flaky melt in the mouth seasoned sausage rolls, a real treat in this house so when there ready come and get em cos when there gone there gone!  

Prep time 10 - 30 minutes / Cooking time 25 minutes

Ingredients 

(Makes 12)

6 of your favourite sausages

1 pack all butter puff pastry

(or 1 qty homemade rough puff pastry see below)

1 tbsp fresh chopped parsley

1 tsp fresh chopped thyme

1 pinch sea salt

1 pinch white pepper

1 beaten egg for glaze

If making your own rough puff pastry place all the ingredients except the butter in a bowl and bring together to a rough ball, roll out to a 1/2 " thick rectangle, slice the butter into 12 slices, place 3 butter slices on the top first half of the rolled out pastry and fold up the bottom half covering the butter, turn the folded pastry 90 degrees and roll out to rectangle again, repeat 3 more times, wrap in parchment paper or cloth and rest in the fridge for 30 minutes.

This is roughly how your rough puff pastry will look inside, all the layers of butter are what will melt and make your rough puff, puff up and become light, melt in the mouth pastry.

Pre heat your oven to 220 C / 385 F.  Thinly roll out your pastry, store brought or homemade, cut two long rectangles around 4-5" wide and 14" long.  In a large bowl remove the sausage meat from the skins, add the herbs, sea salt and pepper, mix to combine.  Divide the sausage meat in to two, place along one side a third of the way in on the strips of puff pastry, brush the long side with the egg wash, roll over the pastry from the long side away from you, creating a long sausage roll.

Cut the roll into 3 large sausage rolls, 6 medium or 9 small bites, glaze with the egg wash, place on your backing tray and cook for 20-25 minutes until crisp and golden, enjoy fresh straight from the oven.