Sausage Rolls

Method

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1. Mix the sausagemeat with the apple, onion, sage, breadcrumbs, salt, pepper and nutmeg.

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2. Roll the pastry on a floured surface into two rectangles about 30 by 20 cm.

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3. Lay a rope of the filling down the long side of each, leaving a 2 cm border.

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4. Brush the far edge with beaten egg, roll up and press to seal, then set them seam side down.

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5. Freeze the shaped logs 20 minutes, until firm.

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6. Cut each into 8 pieces, set them well apart on a lined tray and slash the tops twice.

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7. Brush with egg and scatter with the seeds.

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8. Bake at 200C fan / 220C / gas 7 for 30 minutes, until deep gold and puffed.

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Chef’s Tips

• Twenty minutes in the freezer before baking. Warm butter will not puff.
• A hot oven from the start, 200C fan.
• Grated apple keeps the meat from drying out.

Pairing Suggestions

• English mustard
• Brown sauce
• A pot of tea

Storage & Reheating

In a tin for 2 days, or freeze raw for 3 months and bake from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.