EASY HOMEMADE SAUSAGE ROLLS

Sausage rolls are the greatest finger food snacks. I know you can get them from a supermarket or local backers but you own home made sausage rolls are fantastic. So easy to make and you can add what ever you like to the sausage meat to put your own touch on them. I usually make two batches. One for the kids with the recipe below and I make a second batch for myself and Laura and put in extra ground black pepper in to the sausage meat to give it a little extra kick. So go on, it's quick and easy and your kids will love them.

Ingredients

• 1 tablespoon butter
• 1 red onion, peeled and finely sliced
• a sprig of fresh sage, leaves picked
• a handful of breadcrumbs
• fresh nutmeg, for grating
• 6 good-quality pork sausages
• 250g ready-made puff pastry
• 1 egg
• a little milk

Method

Preheat the oven to 180ºC/350ºF/gas 4. Melt the butter in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it length ways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with a tomato or barbecue sauce dip or potato wedges and salad