Tear and Share Sausage Rolls

• Meat

  • 5 Pork sausages, thick

• Refrigerated

  • 1 Egg

• Bread & Baked Goods

  • 1 320g (11oz pack Ready rolled puff pastry

Found on kitchensanctuary.com

Description

Ingredients

• 320g (11oz) pack ready-rolled puff pastry
• 5 thick, pork sausages (use your favourite brand, good old Richmond work really well)
• 1 egg, lightly beaten (this will be your egg wash)

Directions

• Preheat the oven to 200c/400f. Line a baking tray with parchment or a silicone mat.
• Remove the skins from the sausages and unroll the pasty.
• Slice the pastry in half lengthways so you have two long lengths.
• Line up two and a half sausages along the middle of one of the lengths of pastry. You may need to stretch the sausages slightly to get right to the ends. Repeat with the other lengthy of pastry.
• Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom. The egg should help the pastry to seal.
• Turn the sausage rolls over and press the seams shut using a fork.
• Place the long sausage roll onto the baking tray, seam-side-down and either arrange into a spiral or a ring. If arranging into a ring, seal the ends of the pastry together with egg wash.
• Cut into the pastry to make small sausage rolls - cutting from the outside towards the middle. Dont cut all the way through though.
• Twist each of the sausage rolls 90 degrees so the sausage is facing upwards.
• Brush all of the visible pastry with egg wash, then cook in the oven for 18-25 minutes - until the pastry is golden brown.
• Take out of the oven and and leave to cool slightly. Serve warm or cold.
• Decorate with rosemary, and vegetables if you like. A pot of ketchup and mustard in the middle of the sausage roll ring looks great too!