Well, sort of.
With the silly season in full swing, in my house, there is a need for comfort food. A lot of it. Without the need to shop or cook, just take out of the fridge or freezer, heat and eat.
Tonight I decided to make home-made sausage rolls – the easy way. Great fresh out of the oven, and easy to freeze wrapped tightly in clingwrap and reheat in the oven to enjoy again another night. They are even good cold !
- 6 pork sausages – or about 350g of good quality pork sausage meat from your butcher
- large handful of fresh sage, finely chopped or 2 tbs of dried rubbed sage
- 1 brown onion, finely minced
- 4 rashers streaky bacon, chopped
- 2 sheets of puff pastry
- 1 egg, beaten
- Preheat oven to 220C (200C for fan-forced oven)
- Squeeze the pork out of the sausage casing, then throw in the sage, onion and bacon and get your hands in the bowl to combine and mix well
- Lay a roll of the sausage meat mixture on to the puff pastry, leaving some space at the ends for the meat to expand when it cooks
- Roll the pastry over the sausage meat, brush some of the beaten egg on the edge to seal the pastry
- Brush the tops of the sausage rolls with more beaten egg and place on a wire rack to cook. This is important so that the hot air can circulate around the entire pastry and avoids a soggy base
- Pop into a preheated oven and immediately turn down the temperature to 200C (180C for fan-forced). This is to make sure the heat hits the puff pastry when it first goes in to that oven and helps to keep the pastry light and flaky.
- Take out after 15 minutes or until they are golden brown.
- Serve while still hot with peas and corn or whatever vegetables you fancy !