Sarah Hurley Blog: Cookery Corner - Jubilee Sausage Rolls (and free Bunting!)

Today I'm sharing the recipe for Sausage Rolls, these are B's favourite (I always keep some in the freezer for him) and perfect for the upcoming Jubilee weekend, whether you're having a street party or celebrating at home!

Jubilee Sausage Rolls

Ingredients:

1 pack pre-made puff pastry (you can make your own but it's a faff and tastes really no different!)

400grams Pork Sausage Meat (or slice open around 8-12 sausages, depending on size, and scoop the meat out of the skins)

half a teaspoon of English Mustard

a small handful of golden breadcrumbs

one egg, beaten

pinch of mixed herbs

Black Pepper

egg wash - one egg beaten with a splash of milk

Pre-heat your oven to a medium heat (in my electric oven I use 180)

Roll out your puff pastry into a big rectangle until its about a quarter of inch thick

Cut down the middle so you're left with two long, thinnish rectangles

Tip the sausage meat into a bowl, add the mustard, breadcrumbs, pepper, mixed herbs and beaten egg

If you're squeamish you can mix this in a food processor but I prefer to use my hands and smoosh (yes, its a word!) everything together until its well mixed

Split the mixture into two and add one half to each piece of pastry

Spread out down the middle lengthways so you have a long thin strip of meat down the middle of each piece of pastry

Brush a line of egg wash down one long side of the pastry and wrap over, sealing the edges (I like to bring the bottom piece up to create a little lip of pastry wrapped over the edge - it makes a more secure join to ensure they don't split in the oven)

Cut each big roll into small rolls and put on a baking tray

Brush well with egg wash over the top and sides

Bake for 20-25 mins or until golden brown

Enjoy!

If you're having a Jubilee Party you may find the free printable Union Jack Bunting I made for the Royal Wedding useful, just print and string together, click on the picture below to get your download!