There’s no going past a good sausage roll, especially when you’ve put it together from your butcher’s best bangers and bought puff pastry. Whip it out of the oven, plop some tomato sauce on it and you’re set.
500g good quality pork or beef sausages
1 small onion, grated
3 tbsp spicy tomato chutney or sauce
500g all-butter flaky puff pastry
salt and pepper
1 egg, beaten
Heat the oven to 210C and line a tray with baking paper.
Squeeze the sausage meat from the casing into a bowl. Add the onion and tomato chutney and mix together, using your hands. Season with salt and pepper.
Unroll the pastry onto the lined tray. Take about a third of the sausage mixture and form into a roll as long as the short edge of the pastry. Place it on the pastry, about 3cm from the edge, then roll the pastry up and over it until the meat is encased.
Cut along the edge with a sharp knife, then press the pastry edges together. Repeat with the remaining meat and pastry.
Make small scores along each pastry tube, then cut the tubes into short lengths. Space the sausage rolls around the tray, brushing each one with beaten egg.
Bake for 20-25 minutes, until the pastry is golden and fluffy, and the sausage filling is cooked through (cut one open to check). Serve immediately, with lashings of tomato sauce. (Makes 6-12 sausage rolls, depending on size)
Note: these also freeze well. Let them cool completely, then wrap in foil and freeze in an airtight container. To eat them, thaw, then reheat thoroughly in a 180C oven until piping hot.
This recipe comes straight from our special one-off publication, frankie food. Pick up a copy via our online store, or through one of our wonderful stockists.