Sausage Rolls

WHY have I never made these before??  They are so scrummy and, as ever, easy to make!

Here’s what to do…
Finely chop 2 shallots, 2 large cloves of garlic and 2 sage leaves and saute in about 20g of butter.  Then in a bowl mix it in with 450g of sausagemeat and thyme leaves (from about 4 sprigs).  I cheated on the pastry and used pre-rolled puff pastry.  Cut the pastry sheet into two rectangles and arrange the sausagemeat mixture in two long sausages down the middle of each.  Then gently pull the pastry over the meat and sealed with egg wash.  Cut each one into 6 pieces and lay on a baking tray, seam side down.  Brush again with egg wash and bake at 180ºC for about half an hour.  Then wait for them to cool a little before scoffing the lot (or offer them to other people too if you are of a kindly disposition).

On my ‘Net Diary’ app I have worked out that it is 134 calories per sausage roll if you use the jus-rol light puff pastry sheet.  Just in case you’re counting….!

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