Sausage rolls

[maloofhoof]

I made mini sausage rolls last Christmas which were really simple to make (with ready made pastry) however I can't find the recipe I used. Pretty sure it was a recipe I found online. Does anyone have a good recipe that doesn't require a food processor? Last years was made with a block of sausagemeat and ready made pastry but can't remember what else.

It's really nice if you mix a packet of sage and onion stuffing in with the sausage meat and then cook.

I usually add some fresh sage, pepper & finely diced onion to some sausage meat if that helps. They're delicious.

I do mine as per Nigella. Buy cooked mini cocktail sausages from Marks and use cheese scone dough as pastry. The cheese scone dough uses the rubbing in method which can be done by hand. Very easy and tasty.

@TheDuchessofDukeStreet do you have that recipe, they sound amazing!

I’ll have a look and post later, Strawberry.

I use a simple recipe. The ingredients are:
Ready made puff pastry,
Packet pork sausages, casings removed,
Small onion, grated,
Chopped sage (or dried)
Seasoning,
Beaten egg, to glaze.
Top tip - use scissors to snip the tops before baking - looks more professional 😀
And they’re very tasty.

I was thinking of buying "proper" sausagemeat stuffing and using it to make sausage rolls. Do you think that would work or are the stuffing flavours too strong?

Cheese scone sausage rolls
375g SR flour
Teaspoon of salt
25g grated cheese
250 ml milk
An egg
3 tablespoons vegetable oil
50 cooked cocktail sausages

To glaze, an egg, beaten with a bit of milk.

Set oven to 220 or gas 7
Mix lightly in a bowl the flour, salt and grated cheese. In a jug, mix the milk, egg and oil. Beat to combine then pour into the dry ingredients, forking to mix as you go. Combine into a smooth dough. Add a little extra flour or milk if needed. Roll out in to a fairly thin rectangle and cut. Into 4cm strips. Cut these into 6cm oblongs. Encase the sausages in these and place on non stick or lined baking sheet. Glaze with the egg and milk. Cook for 12 to 15 minutes. Allow to cool.

I found these popular with colleagues. They don’t keep well so freeze any you are not going to eat that day.

Just to add, I misremembered the recipe when I spoke of the rubbing in method as Nigella uses oil not butter.

@Chichichacha snip the tops? How do you mean?

@Chichichacha oh I'm being thick, do you mean the little slits?

I like Delia Smith's sausage rolls, rough puff pastry and you can pick the sausage you want for the filling.

Make up, put in freezer and cook on demand - fresh crispy sausage rolls (it's a good job I make mini ones, helps not to eat too many at one time!)

Add some ketchup inside before rolling them up.

@maloofhoof
Yep, sorry, should have been clearer - the slits in the top of the pastry. Using scissors makes a nice little v shape.
I need to get a life don’t I?

Another tip - get the sausages/sausagemeat out of the fridge a good half hour or so before you intend to use it, otherwise the meat is quite hard to work with and mix the other ingredients into.

@Chichichacha haha no not at all, great tip thank you.