Sage sausage rolls

Name: Sage sausage rolls
Yield: Makes about 28
Cuisine: British recipes
Ingredients: 500g block puff pastry; Plain flour for dusting; 1 medium free-range egg, lightly beaten; For the filling:; 450g sausagemeat; 50g fresh breadcrumbs; 50ml real ale; 6 fresh sage leaves, finely chopped, plus 28 small leaves for decorating; Small handful of fresh flatleaf parsley, leaves finely chopped; 1 eating apple, cored and grated

Easy
December 2007

Easy
December 2007

Makes about 28
30 minutes to make, 15 minutes to cook, plus chilling

Serve up these amazing sage sausage rolls as a canapé at your Christmas cocktail party. They’re the perfect savoury mouthful!

Or check out all of our sausage roll recipes here.

Nutrition: per serving

Calories: 110kcals
Fat: 6.4g (2.8g saturated)
Protein: 1.6g
Carbohydrates: 8.8g (0.8g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 110kcals
Fat: 6.4g (2.8g saturated)
Protein: 1.6g
Carbohydrates: 8.8g (0.8g sugar)
Salt: 0.3g

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Ingredients

500g block puff pastry
Plain flour for dusting
1 medium free-range egg, lightly beaten

For the filling:

450g sausagemeat
50g fresh breadcrumbs
50ml real ale
6 fresh sage leaves, finely chopped, plus 28 small leaves for decorating
Small handful of fresh flatleaf parsley, leaves finely chopped
1 eating apple, cored and grated

Ingredients

500g block puff pastry
Plain flour for dusting
1 medium free-range egg, lightly beaten

For the filling:

450g sausagemeat
50g fresh breadcrumbs
50ml real ale
6 fresh sage leaves, finely chopped, plus 28 small leaves for decorating
Small handful of fresh flatleaf parsley, leaves finely chopped
1 eating apple, cored and grated

Method

In a big bowl, mix all the filling ingredients together with your hands. Season then chill for 30 minutes.
Cut the pastry in half and roll out each half on a lightly floured surface to a 42cm x 10cm rectangle. Divide the sausagemeat in half, roll each portion into a 42cm log and lay along the middle of each pastry strip. Brush the edges of the pastry with a little beaten egg, then fold over to enclose the sausagemeat, and seal well. Chill for 10 minutes, then, using a sharp knife, cut each log into 14 pieces and place on a baking tray. Brush all over with beaten egg, then top each with a small sage leaf.
Open-freeze, then layer in a freezer-proof container or bag. Freeze for up to 3 months.
Preheat the oven to 220°C/fan200°C/gas 7. Bake from frozen on a baking tray for 15 minutes until puffed, golden and cooked through. Serve warm.

Method

In a big bowl, mix all the filling ingredients together with your hands. Season then chill for 30 minutes.
Cut the pastry in half and roll out each half on a lightly floured surface to a 42cm x 10cm rectangle. Divide the sausagemeat in half, roll each portion into a 42cm log and lay along the middle of each pastry strip. Brush the edges of the pastry with a little beaten egg, then fold over to enclose the sausagemeat, and seal well. Chill for 10 minutes, then, using a sharp knife, cut each log into 14 pieces and place on a baking tray. Brush all over with beaten egg, then top each with a small sage leaf.
Open-freeze, then layer in a freezer-proof container or bag. Freeze for up to 3 months.
Preheat the oven to 220°C/fan200°C/gas 7. Bake from frozen on a baking tray for 15 minutes until puffed, golden and cooked through. Serve warm.