Now if you follow me on Instagram you know I love to bake a good sausage roll. In line with National Picnic Week I am sharing my two favourite sausage roll recipes and I’ll tell you now, they are SO easy to make and taste delicious!
Ingredients:
- 375g Sausage Meat
- 375g Ready to use puff pastry
- 1 Egg (beaten)
- Salt & Pepper to taste
Cheese & Marmite:
- 100g Mature Cheese grated
- 1 tsp Marmite (or more if you love it!)
Caramelised Onion, Apple & Fennel
- 1 Red Onion
- 1 Small Apple (any colour)
- 1tsp brown sugar
- 1tsp butter
- ½ Teaspoon Fennel toasted and ground
Method
Cheese & Marmite Sausage Rolls
- Preheat the oven to 180c
- Begin by combining the ¾ of the cheese, Marmite and sausage meat in a bowl. Ensuring the marmite is mixed throughout the meat - you may need to use your hands for this, or a fork!
- Then unroll the pastry, be sure to work relatively quickly as the warmer the pastry gets the harder it is to work with. Begin by cutting the pastry in half horizontally.
- Place half of the meat mixture into the middle of one half and spread out into a sausage shape ensuring it goes right to the edges. Brush one edge of the pastry with the egg wash acting late like a seal.
- Take one half of the pastry and roll over to meet the other side, take a fork and crimp the edges together.
- Brush the large sausage roll with the egg wash and sprinkle the remaining cheese on top of the pastry.
- Cut the large roll into desired size I go for roughly 5cm long.
- Place onto a lined baking tray and bake for 20 mins or until golden and cooked throughout (the meat inside should be piping hot)
- Allow to cool and ENJOY!
Caramelised Onion, Apple & Fennel:
- Preheat the oven to 180c
- Begin by chopping the onion and apple into small chunks, put in saucepan with butter and sugar and cook over a low heat for 10 - 15 mins until caramelised, if it begins to stick to the pan add a small amount of water to loosen.
- Remove from heat add fennel, mix and allow to cool.
- Combine the apple mixture with the meat.
- Unroll the pastry, be sure to work relatively quickly as the warmer the pastry gets the harder it is to work with. Begin by cutting the pastry in half horizontally.
- Place half of the meat mixture into the middle of one half and spread out into a sausage shape ensuring it goes right to the edges. Brush one edge of the pastry with the egg wash acting like a seal.
- Take one half of the pastry and roll over to meet the other side, take a fork and crimp the edges together.
- Brush the large sausage roll with the egg wash.
- Cut the large roll into desired size I go for roughly 5cm long.
- Place onto a lined baking tray and bake for 20 mins or until golden and cooked throughout (the meat inside should be piping hot).
- Allow to cool then ENJOY!
There we have it! Super easy and super delicious, fancy a good old fashioned plain sausage roll? Just leave out the filling! Why not experiment, what other flavours could you do? Cheese and onion, a breakfast one including black pudding and bacon? Let me know what you come up with!
Lucy xx