Sausage Roll from The Carolina Bed and Breakfast

Sausage Roll from The Carolina Bed and Breakfast
This is a classic British recipe - the sausage roll. It's a cousin of the hotdog in a blanket. Wonderful for parties and can be made ahead of time.
Makes 12 Sausage Rolls

One package of store bought puff pastry
8 oz of pork sausage meat
1 small onion finely chopped
2 rounded tablespoons of chopped sage leaves
Salt and pepper
1 egg – beaten

Preheat your oven to 425 degrees.

Roll out your puff pastry to (2) 12”x 4” rectangles.

Mix the sausage meat, onion, sage and salt and pepper in a mixing bowl. Divide the sausage meet into two and roll each piece out with your hands on a lightly floured surface until they are each 12” long.

Place one roll of sausage meat onto one strip of pastry. Brush the beaten egg along one long edge of the pastry, then fold the pastry over and seal it as carefully as possible. Roll the whole thing over so the sealed edge is underneath and gently roll lightly so the pastry is sealed. Repeat with the second piece of pastry and sausage meat.

Use a sharp knife to cut each roll into six sausage rolls. Cut three V shapes in the top of each roll with scissors and brush with the beaten egg.

Place the rolls on a baking sheet and bake high in the oven for 20-25 minutes. Place on a wire rack to cool

Serve hot. I like to eat them with ketchup mixed with a little bit of chili sauce. Delia suggests pickled shallots. You can dress up the sausage mixture if you want to get fancy, the possibilities are endless: chopped apple, parsley, mustard, nutmeg – go crazy!

You can store cooled sausage rolls in the freezer. Just defrost them for an hour at room temperature and warm them in a hot oven for 5 minutes.