Super easy sausage rolls


550g sausages (a pack of 6 plus 2 more)

1 pack puff pastry (ready rolled if you’re in a hurry)

1 tsp herbes de provence

2 tbsp ketchup

Maldon sea salt

40 grinds black pepper

1 tsp chilli flakes

1 egg

  1. Preheat the oven to 200C
  2. Take the sausages out of their skins and put the meat into a bowl.
  3. Add the ketchup, herbes de provence, chilli flakes, maldon and the black pepper
  4. Dust your surface or a chopping board with plain flour, then roll out the pastry to about the thickness of a one pound coin. If you don’t have a rolling pin, use a bottle of wine.
  5. Cut the pastry into two or three widthways (or really however you want – this bit isn’t complicated, you just need to roll sausage meat in pastry). Squidge sausage meat generously down the lengths then roll the pastry around it with about 2-3cm overlap. Do the same with the other bits until all the pastry and sausage has been used up. I made two big ones, and two mini ones with leftover bits and bobs. It looks fancier to make big ones, but it can be unwieldy when trying to maneouvre them.
  6. Put the rolls on greaseproof/baking paper on a pan with plenty of room around them for the puff pastry to expand
  7. Lightly beat the egg then paint it over the top of the pastry .
  8. Put the rolls into the preheated oven for 25 minutes. They should be golden by then but bigger rolls might have a soggy bottom, so flip your larger rolls upside down (leave smaller ones as is) and cook for another 10 minutes – 35 mins in total should do it.

I made these for an early evening prosecco party on Saturday … other (carb-heavy for soaking up the fizz) dishes coming in other posts…





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