Delicious Sausage Roll recipe

In the Kitchen

The fifth of June marks the official day of sausage rolls!

Homemade sausage rolls always prove to be a hit for when ever the family's home or you have to take a plate to a function. The sausage roll is always a party favourite and best of all, it is easy and quick to make!

Ali Leonard has shared with us one of her favourite go-to sausage roll recipes!

Sausage Rolls

Makes 6.

FILLING:

  • 2 tsp fennel seeds
  • ¾ cup shelled pistachio nuts
  • 1kg free-range pork sausage meat
  • ½ cup grated Parmesan
  • 4 tbsp apple or pear chutney
  • ¼ cup finely chopped fresh sage
  • salt and freshly ground black pepper, to taste

EGG WASH:

  • 1 egg
  • 1 tbsp cream

Flaky pastry

GARNISH:

  • 6 sage leaves

METHOD:

  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Lightly toast fennel seeds by dry-roasting them in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then grind with a mortar and pestle or in a spice grinder.
  3. Lightly toast pistachio nuts in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then chop roughly.
  4. Gently combine filling ingredients. Fry a small amount of the filling mixture, then taste and adjust seasoning if necessary.
  5. Lightly whisk eggs and cream together to make egg wash.
  6. Cut the 30cm x 40cm pastry sheet in half lengthways, to make two long rectangular strips measuring 15cm x 40cm.
  7. Lay one pastry strip across a lightly floured bench with the long side towards you, and shape half the filling mixture into a sausage along the middle of the pastry. Paint a line of egg wash along one side and roll the pastry to tightly enclose the filling. Repeat with the other sheet of pastry and remaining filling.
  8. Cut each log into three even-sized pieces and put sausage rolls, seam-side down, on the prepared baking tray.
  9. Score tops of sausage rolls twice with a sharp knife, brush with egg wash and decorate with a single sage leaf if desired.
  10. Bake for 20-25 minutes until golden brown.

Recipe extracted from Little & Friday Every Meal by Kim Evans and Sophie Beck, published by Penguin NZ.

If you liked this recipe, you can find more at The Breeze In The Kitchen.