Time: 20 minutes plus 25 minutes baking
Sausage rolls are always a hit in our house, but these ones were especially nice as we made them ourselves. They are really easy to do, and if you use a good quality sausage, much nicer than anything you would buy in the shops.
We used some delicious pork and Italian herb sausages which have a lovely flavour and meant we didn’t have to add any extra seasoning. If your sausages are plain you could add some fresh thyme or sage or a tsp of your favourite herb. These would also work well with beef or vegetarian sausages.
When putting everything together, try not to over stuff your pastry as will make it hard to seal and some of the sausage meat might ooze out while you’re cooking it. If that does happen (like it did to a few of ours, they’ll still taste nice, just look a little messy!
1 small red onion,
½ cup breadcrumbs
250g ready-made puff pastry
Preheat the oven to 180C/170C Fan/350F and line two baking trays with baking paper.
Cook the onion
Finely chop the onion, and then fry over a medium heat for 5-10 minutes until it has softened and turned golden brown. Set aside to cool.
Prepare the sausage mixture
Use a sharp knife to slice down the side of the sausages and get your child to help you squeeze all the meat out and pop it in a mixing bowl.
Add the breadcrumbs and cooled onions and give everything a good mix. The easiest way to do this is with your hands, but you can use wooden spoons if you prefer not to get messy.
Make the sausage rolls
Dust your work surface with a little flour then roll out the pastry into a large rectangle until it is about half a cm think (or the thickness of a pound coin). Cut it down the middle (lengthways) so you have two long think rectangles.
Using your hands, shape the sausage mixture into two long sausage shapes and lay them down the middle of your pastry rectangles.
Break the egg into a little dish, add a splash of milk and give it a quick mix. Get your little one to brush the pastry with the egg then fold one side of the pastry over the top, enclosing the sausage mixture in the middle.
Seal the pastry shut with your fingers.
Bake the sausage rolls
Cut each length of sausage roll into 6 (or to whatever size you prefer) and transfer to your baking tray. Brush the top of each sausage roll with the remaining egg mixture.
Bake in the oven for 25 minutes. They’re ready when the pastry has puffed up, they’re golden brown and the sausage meat is bubbling.
Serve with baked beans, salad or vegetables.