Sage sausage rolls
- 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.
- 6.4g (2.8g saturated)
- 8.8g (0.8g sugar)
- 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
- 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.
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