Sausage rolls are essentially just sausage meat encased in pastry. Simple. To make really this simple sausage roll recipe even more delicious, I would recommend using homemade pastry and then visiting your local butcher and buying their ready made and herbed sausage meat. It doesn’t seem like much of a change, but the flavour of local sausages is so much better.
1 packet of ready rolled puff pastry (or to make your own, then Delia Smith has a great recipe for quick flaky pastry which works brilliantly here).
A little beaten egg
Preheat the oven to 180 fan (gas 6) and line 2 baking trays with baking parchment.
Simply roll out the pastry to a rectangle about half a cm thick.
Remove the skins from the sausages and squidge the meat into long sausages and lay on the pastry leaving space between each sausage so you can fold the pastry over the sausage meat.
Using a sharp knife or pizza cutter, cut the pasty into strips between each line of sausage meat.
Using a little beaten egg, dab some down one side of each of the strips of pastry and fold the pastry over the sausage meat. Secure the two edges together by pressing along the edge. Cut the sausage rolls into the size you desire and place them onto a tray. Brush each sausage roll with more beaten egg. Cut two slits into the top of the pastry to give the steam somewhere to go when baking.
Bake for 20mins (if small) and 30+mins if large. The sausage rolls will be cooked when they are a deep, golden brown and the sausage meat in the centre reaches 73degrees and is no longer pink in the centre.