Sausage Rolls
Keep eating and eating, they're only little right?
| Ingredients and Quantities | UK | USA |
| Pork Sausage Meat | 500 grams | 1 - 1½ lb |
| Sage and thyme or finely chopped onion | ½ teaspoonful each | |
| Regular, plain, all purpose flour | 260 grams | 9 oz |
| Cooking Margarine | 250 grams | 8 oz |
| Beaten egg | 1 egg yolk; milk may substitute | |
| Salt | Good pinch | |
Utensils and Cooking Equipment
- Baking tray
- Rolling pin to roll out pastry
- Mixing bowl for flour
Recipe Instructions
- Sift flour into mixing bowl and add pinch of salt
- Grate or chop margarine into flour (you can use a blender if you desire)
- Mix pastry to firm dough, using small amounts of cold water to mix
- Leave pastry in cool place for about 10 minutes
- Form sausage meat into a long roll.
- Sprinkle the meat with the sage and thyme; alternatively, use finely chopped onion
- Roll out pastry into large rectangle and trim the edges
- Cut into 3 inch wide strips; lay a piece of sausage meat down the center of each
- Moisten one long pastry edge; fold over the meat and press edges firmly together
- Cut into individual rolls about 2" (5 cms) long and place on baking tray
- Make two slits in the top of each roll; brush each with beaten egg
- Bake for 15 to 20 minutes in oven preheated to 220ºC, 425ºF, or Gas Mark 7
- Can be served hot or cold
These rolls are simple to make and by our experience simple to eat - as a snack or with a salad. So make a large quantity, or else you may repeat the steps above quite quickly!
