Try making your sausages rolls at home, they are delicious and always a winner. You can even make up a big batch, freeze raw and cook from frozen…
500 grams Jus Rol Puff Pastry
1lb of Intwood farm Rare Breed Sausage Meat
85 grams of Mrs Darlington’s Red Onion Marmalade
1 egg (from the Cluckery)
Flour for rolling out
Mix sausage meat with the marmalade and either load into a piping bag or divide into three equal portions
Prepare a lightly floured board. Roll the pastry into a rectangle 45cm x 30cm. Turn the pastry over so the floured side is on the top (this will improve the browning on the top of the finished product)
Divide the pastry into three strips 30cm x 15cm
Pipe the sausage meat down the middle of each strip of pastry. Alternatively roll the sausage meat with your hands and place down the strip of pastry.
Using a pastry brush dampen the right-hand edge of the pastry with water; then fold the pastry and lightly press the two edges together.
Using the back of a table knife knock the edges of the pastry together the two layers of pastry must stick together to avoid them popping open in the oven.
Glaze the sausage roll with egg yolk
Cut the sausage rolls into portions. 5cm long sausage rolls will make 18
Using scissors snip the top of each sausage roll twice
Transfer to a baking tray lined with baking parchment
Bake in the oven at 220c (215c fan) Gas Mark 7 until golden brown and crispy, 14 to 15 minutes. To cook from frozen add 5 minutes to the cooking time.
Enjoy with a glass of your favourite tipple!