A tray of hot sausage rolls served with drinks is the perfect snack to have to hand when you have visitors. Here, we’ve used good Cumberland sausages spruced up, Italian-style, with the addition of sun-dried tomatoes, sage and parsley and a sprinkling of Italian cheese.
- 8 large Cumberland sausages, skins removed
- 1 small onion, finely chopped
- 3 sun-dried tomatoes, finely chopped
- 3-4 fresh sage leaves, finely chopped
- 3 tbsp chopped fresh flatleaf parsley
- 500g fresh puff pastry
- 1 medium egg, lightly beaten
- 25g Parmesan or Grana Padano, finely grated
- 1. Place the sausagemeat in a bowl with the onion, sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon, or with your hands, until well combined.
- 2. Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.
- 3. Freeze (see tip) or brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 20-25 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack
Per serving (based on 10): 371kcals, 27g fat (11.2g saturated), 10.7g protein, 24g carbs, 2.4g sugar, 1.6g salt
Freeze it: at the end of step 2, in 1 layer on a baking tray covered with cling film, until solid, then transfer to a freezerproof container for up to 3 months. Defrost thoroughly and continue with the recipe.
You can’t beat a light, peppery Côtes-du-Rhône red here.