On being invited to my old friend Mikala’s for afternoon tea a couple of weeks ago, I got all excited and offered to bring an element – I’m fairly useless at baking (don’t really like measuring things), not a huge fan of dainty sandwiches, already had Prosecco ready to go, so what else to contribute? Sausage rolls!
I think it’s sad when you go to events and there are, for whatever reason, a pile of anaemic, cold, hard sausage rolls with grey-ish meat (whatever the meat may be is unclear) and a dodgy aftertaste. They’re so easy to do if you don’t mind a shortcut or two that it’s not really worth buying them.
Start with a slab of packet puff pastry, a pack of decent sausages (as high a meat content as possible), some fresh rosemary and/or thyme, strong mustard and a beaten egg. You can probably guess what comes next fairly easily.. Squeeze the meat out of the sausage casings and mash it with your hands with the finely chopped rosemary and thyme, a tablespoon of mustard, bit of salt and lots of pepper.
Roll out the pastry until it’s rectangular and about half a centimetre thick, and arrange the meat along it from end to end. Brush around the meat with beaten egg. Fold the pastry over to encase the meat, and slice around it leaving about an inch, then seal the join by pressing down on the pastry with a fork. Brush the egg all over the outside and sprinkle with a bit more rosemary.
Put it in the oven (180-200 degrees) for about 20 minutes, until the pastry is puffy and golden. Slice diagonally and serve with hot mustard and ketchup. Done!