This is an easy way to make your own, unique sausage rolls that your kids (and big kids) will love.
In the cupboard under the stairs there sits a mincing machine. It’s been there for about the last month or so. It was a recent Birthday gift but I’ve not had the opportunity to use it more’s the pity. The intention is that I’ll use it but until then the machine is gathering a thick layer of dust.
I love visiting my local butcher, Browne’s on Bridge Street (Balbriggan) because both Martin & Seán are very generous with their time when I shop there. They’re a great store of advice when it comes to picking cuts of meat and sorting me out with my often unusual requests.
I had intended to buy some cuts of meat to mince and make my own sausage meat but they’ve recently been finalists in the Irish Craft Butcher Eastern Region Sausage & Pudding Competition. Their traditional sausages and speciality Kielbasa sausage will progress to the National Finals this September. I figured if I bought some sausage meat I’d save myself the effort of opening the mincer.
Picnic food is very handy over the next fortnight for me so if I can restrain the kids from eating these sausage rolls warm straight from the oven they’ll get packed into our lunchboxes for day trips. Sausage meat does tend to contain high salt levels so make sure you check with your butcher/packaging before feeding it to small people. I “hide” some fruit in my sausage mixture by grating in an apple which balances off the salty pork sausage meat, a grated carrot in the mixture with the apple works very well too. If you can’t buy sausage meat on its own then buy a 250g portion of sausages and squeeze out the meat from the inside, then discard the cases.
I simply cannot master making puff pastry. No matter how hard I try I can’t beat the blocks of shop bought pastry from the freezer cabinet of the supermarket. They save me loads of time and therefore ultimately money! Make sure your pastry block is fully defrosted before cooking with it. Typically pastry blocks come in packs of 2, so you can take 1 out and leave the other in the freezer for another day.
- 250g sausage meat
- 1 green apple (red apples are too sweet for this recipe I find)
- 3 sprigs of thyme (I used lemon thyme)
- 1 block of defrosted puff pastry
- Egg for coating & sticking the edges of the sausage roll
- Baking Tray
- Baking parchment/greaseproof paper (make sure it is non stick)
- Rolling Pin
- Flour for dusting (while you roll)
- Large mixing bowl
- Large Spoon
- Sharp knife
- Pastry brush
- Preheat your (fan) oven to 200 degrees Celcius.
- Line your baking tray or failing that grease and dust with flour.
- On a clean work-surface roll out your pastry dough to a square about 5mm thick using the flour to dust both the work-surface and the rolling pin to make sure nothing sticks.
- Cut into 2 long rectangular pieces.
- Place the sausage meat into the mixing bowl and pick off the leaves of the thyme into the bowl as well.
- Peel and grate the apple (making sure not to grate the core) into the bowl.
- Using the spoon make sure all the ingredients in the bowl are well mixed.
- Visually divide your rectangular pieces of pastry in half, lengthways. Then divide your sausage meat equally between both pieces, making sure to place it on the right hand side of the pastry.
- Make sure you leave at least 2cm gap at the top.
- Using the pastry brush, brush around the outside of the rectangles with the egg.
- Fold the “empty” side of the pastry over the “full” side.
- Press down the edges to seal the pastry on all sides.
- Lift your sausage rolls onto the prepared baking tray.
- Brush the top of the rolls with more egg wash – this will give them a nice shine when baked.
- Using the sharp knife confidently slash the top of each roll about 7 times. This serves 2 purposes, the first is to let the meat cook evenly and the second is it makes it easy to neatly cut them when cooked.
- Bake in the oven for 35 minutes.
- Leave to cool before eating. They can be eaten warm from the oven or will keep for lunch the following day if kept in a sealed dry box in the fridge.
Note: This is not a sponsored post, nor have I been provided with any product for this recipe. I’m simply happy to see a local business doing well.
Catriona, I brought ingredients today (I’m hot on your trail, aren’t I ) 🙂 …I have a quick question, how did you make the pastry designs for yours; they look especially delicious in the photo (yum)! I’ll make them this week for a seaside picnic.
There’s no designs on my pastry. All you see is a firm slice through the pastry on the top without cutting into the meat on the inside as I describe above. Happy cooking.
Sinead - Bumbles of Rice
Do you know that I only read this post now, as I was afraid you were going to have me making sausagemeat and pastry from scratch 🙂 Love the photo.
Hahaha you should know me well enough by now Sinead, no need to make all these things from scratch if I can help it!!!