In Britain, you can buy a hot sausage roll on every high street and main train station. Everyone loves a good sausage roll and I must admit these takeaway sausage rolls are nothing compared to my Mum’s homemade. She always made them for children’s parties and casual parties and they were always devoured. Everyone loves a good sausage roll.
- 2 slices bread (white or brown)
- 250 gr shop bought puff pastry, chilled
- 350 gr pork sausage meat (I squeezed the sausage meat from 6 sausage skins)
- 350 gr beef mince
- 1 small onion, finely chopped or grated
- 1 tablespoon dried thyme
- 1 teaspoon dijon mustard
- salt and pepper
- milk for glazing
Remove the crusts from the bread slices and place in a small bowl. Cover with water for about 10 minutes and then drain and press out the excess water.
Preheat the oven to 200 C / 400 F.
Line the baking tray with greaseproof paper and grease with some butter / oil.
In a large bowl mix all the other ingredients (exclude the milk). Divide the sausage mix into two.
Cut the pastry in half, lengthways. Roll each to approx a 30 x 15cm / 12 x 6 in. Lay the chilled pastry out on the clingfilm or floured surface. Roll the sausage mix into long tubes and lay in the centre of each piece of pastry.
Brush the pastry with the milk. Fold the pastry over the sausage mix.
Cut the long sausage rolls into 12 pieces. I found dipping the sharp knife in water in between each cut, made it a lot easier.
Put each sausage roll onto the pre-prepared oven tray. Make two small cuts on the top of each roll and then brush with the milk.
Bake the sausage rolls in the pre-heated oven for 10 to 15 minutes, or until the pastry is golden brown. Cool on a wire rack. Eat the sausage rolls with tomato sauce. Enjoy!