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  Rising Cost Of Love by Elkie Brooks

Sage and Red Onion Sausage Rolls

Credit: Photo from Elisa of ELFoodielife

Something about flaky pastry just makes me happy. Even the fact that as soon as you bite into it, it crumbles EVERYWHERE.

Makes 6 BIG sausage rolls


Emmas little tips

You can store in your fridge for a couple of days and simple reheat in the oven for 10 minutes, or eat it cold,  + can’t find sausage meat? simply buy  our favourite sausages and remove the meat from the casing!


300g Sausage meat

1 Roll Puff Pastry

Handful Sage Leaves (Chopped)

1tbs Onion Chutney

1 Egg


– Preheat the oven to 200c fan.

– Mix the sausage meat, sage and onion chutney in a bowl.

– Grab your pastry and unravel.

– Making sure you leave a couple of centimetres from the edge, add the sausage meat mix in one long sausage. I have the meat quite thick here, you could make it smaller for more mini rolls.

– Whisk the egg in a bowl, and brush the edge of the pastry to help seal it all together.

– Grab the pastry and fold it over the meat and gently press down on the sealed edge.

– Slice off any excess pastry.

– Measure and slice the sausage roll into individual portions. I went for 6 big ones, but you could do 12 mini ones instead.

– Egg wash the rolls and add a sage leaf to be fancy.

– Bake in the oven for 25-30 minutes.

Now enjoy!

This recipe is from Elisa of My foodie days

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