JAMIESHOMECOOKINGSKILLS.COM Once you’ve had a home-made sausage roll, you’ll never want to eat a shop-bought one again. I’m using ready-made pastry and getting the meat from sausages, but just by adding a few little tweaks you can totally transform the flavours to give you the ultimate sausage roll. • 6 Cumberland sausages, (approx. • sea salt and freshly ground black pepper 400g), the best quality you can afford • plain flour, for dusting • a small bunch of fresh sage or rosemary • 500g good-quality all butter puff pastry • 1 lemon • 1 egg, preferably free-range or organic • 1 small apple • a splash of milk To prepare your sausage rolls Preheat the oven to 220ºC/425ºF/gas 7 • Using a small sharp knife, cut a slit in each of the sausages • Rip off and discard the skins, put the sausage meat into a bowl • Pick and finely chop the sage or rosemary leaves and add to the bowl • Finely grate the zest of the lemon into the bowl • Halve and core the apple, then chop into rough 0.5cm chunks • Add the apple to the bowl with a pinch of salt and pepper, then scrunch and mix everything together with your clean hands • Lightly flour a clean work surface and a rolling pin with flour • Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed • Cut the sheet of pastry in half lengthways so you have two long strips • Divide the sausage stuffing into two and roll each half into a sausage shape • Lay each sausage shape down the centre of the pastry strips • Beat the egg with a splash of milk in a small bowl • Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up • Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up • Pinch the ends closed • Egg-wash the top of each roll, then cut each one into 8 pieces To cook and serve your sausage rolls Place on a baking sheet and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through • Lovely served with a dollop of pickle, some Cheddar cheese and vegetable sticks PS: The great thing about these sausage rolls is that you can freeze them uncooked, just wrap them in plastic wrap and pop in the freezer. Simply remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through makes 16 small sausage rolls Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.

makes 16 small sausage rolls - Jamie's Home Cooking · PDF fileready-made pastry and getting the meat from sausages, ... some Cheddar cheese and vegetable sticks PS: ... makes 16 small

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Page 1: makes 16 small sausage rolls - Jamie's Home Cooking · PDF fileready-made pastry and getting the meat from sausages, ... some Cheddar cheese and vegetable sticks PS: ... makes 16 small

JAMIESHOMECOOKINGSKILLS.COM

Once you’ve had a home-made sausage roll, you’ll never want to eat a shop-bought one again. I’m using ready-made pastry and getting the meat from sausages, but just by adding a few little tweaks you can totally transform the flavours to give you the ultimate sausage roll.

• 6 Cumberland sausages, (approx. • sea salt and freshly ground black pepper400g), the best quality you can afford • plain flour, for dusting • a small bunch of fresh sage or rosemary • 500g good-quality all butter puff pastry • 1 lemon • 1 egg, preferably free-range or organic• 1 small apple • a splash of milk

To prepare your sausage rollsPreheat the oven to 220ºC/425ºF/gas 7 • Using a small sharp knife, cut a slit in each of the sausages • Rip off and discard the skins, put the sausage meat into a bowl • Pick and finely chop the sage or rosemary leaves and add to the bowl • Finely grate the zest of the lemon into the bowl • Halve and core the apple, then chop into rough 0.5cm chunks • Add the apple to the bowl with a pinch of salt and pepper, then scrunch and mix everything together with your clean hands • Lightly flour a clean work surface and a rolling pin with flour • Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed • Cut the sheet of pastry in half lengthways so you have two long strips • Divide the sausage stuffing into two and roll each half into a sausage shape • Lay each sausage shape down the centre of the pastry strips • Beat the egg with a splash of milk in a small bowl • Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up • Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up • Pinch the ends closed • Egg-wash the top of each roll, then cut each one into 8 pieces

To cook and serve your sausage rollsPlace on a baking sheet and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through • Lovely served with a dollop of pickle, some Cheddar cheese and vegetable sticks

PS: The great thing about these sausage rolls is that you can freeze them uncooked, just wrap them in plastic wrap and pop in the freezer. Simply remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through

makes 16 small sausage rolls

Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.