A sausage roll is quintessential party or picnic food… at least where I grew up. It’s some sausage meat (not in casings) wrapped up in some puff pastry and baked. Small or large, finger food or not they always made an appearance.
Michael had his first experience of them at my Grandmother’s house when we were in England a few months ago and I was determined to make him some more. I usually see sausage rolls with a pork sausage-meat, but we were experimenting with some beef fajita sausages and since we got a little enthusiastic I decided that a pound or two of the filling would not go amiss.
I have to admit, I cheated. I used store bought puff pastry. Quite honestly, while there is something amazing about homemade puff pastry it takes so much time and effort that it really isn’t worth it for everyday use.
Lay it out and since I had more meat than pastry I rolled it a little thinner, in hindsight this wasn’t the best plan, I would have liked a higher pastry to meat ratio. Cut in half so you have two rectangles and brush with egg wash.
Take handfuls of the sausage-meat and form into logs down the centre of the rectangle, as I wanted more pastry, less meat may have been a good idea too, but I was using it all up!
Roll up so the edges overlap and are on the bottom, I like to flatten it a bit just to keep it in place.
Score down the length with a knife and slice into bite sized pieces. Place them on a tray and egg wash them so they’ll turn nice and golden.
Bake at 375F until golden and the meat is cooked all the way through. Serve hot or cold.