Small, neat bite sized sausage rolls

[ServelikeSerena]

I've got to make a big batch.
Any great tips for tasty, ideally uniform and easy ones?
Puff or shortcrust?
TIA

Puff every time!!

I use this recipe www.bbcgoodfood.com/recipes/12541/mini-sausage-rolls and it has always worked well

Cheaper to buy a big bag of pre cooked in Iceland. Mary berry does a nice cheese and pepper veggie option.

I find it helps to mark the pastry v lightly with a knife and ruler where the sausage meat will go, somehow helps me keep the filling even.
Pimp your sausage meat with fresh herbs or add a layer of caramelised onion chutney under the sausage meat. Before folding the pastry over just sprinkle a tiny bit of water over the top of the sausagemeat. The steam helps with the puff. Cut sausage rolls every so slightly smaller than you want them to allow for the puff . Brush well with a mix of egg and milk.

Sorry got to object to Iceland sausage rolls. They are the homemade sausage roll’s inferior long lost cousin!!

Frozen ones are revolting compared to home made ones.

I like Iceland ones and McCartney veggie ones home made would be better but they always seem so fiddly and split open when I make them.

Thank you. Some great tips, much appreciated.

I use Delia's recipe every Christmas & make around 80 usually - they are amazingly tasty. How uniform they are depends on your precision! Freeze well too. Need to dedicate an afternoon and a big worktop to getting a production line going.

I mix sausage meat with assorted things...as per atleastit'snotMonday 's post, and always use puff pastry.

herbs, or a grated apple, or cheese, or smokey tomato chutney

once you have squidged it all together roll the pastry out almost as long as your tray, lay the sausage meat on in a tidy row, roll the pastry over the top, egg wash the top and roll until the egg wash bit is at the bottom, press lightly to make a good seal

Then egg wash the whole thing and only once egg washed do you cut into little sausage rolls as big as the end of your thumb, I set them onto a floured tray, and find that means they don't stick.

repeat until you run out of sausage and pastry. Make three times as many as you think you will need, you can freeze them on trays and put them into boxes and hoik out as many as you need they cook nicely from frozen
I have loads of trays so tend to just freeze them on the trays, and batch cook, NO ONE can resist a warm sausage roll.