This recipe is a doddle because I have not bothered to make the pastry from scratch! But to ensure that these sausage rolls are of the highest possible standard, track down your favourite sausages and a lovely pickle, chutney, or relish! The combination of mulled Jukes 6 (here's the recipe for mulled Jukes) with these tremendous sausage rolls will surely put a smile on your face!
Ingredients (makes 16 sausage rolls)
500g all-butter Puff Pastry (Jus-Rol is a reliable brand)
2 tbsp Pickle or Chutney or try Duchy Organic Beetroot Relish for a perfect match.
500g your favourite Sausagemeat or buy your favourite Sausages and remove the skins.
2 Eggs - beaten.
2 tsp Sesame Seeds
1 tsp Nigella Seeds (optional)
A couple of twists of Cracked Black Pepper
Dust your kitchen counter with flour and roll out the pastry to a 50 x 30cm rectangle. Trim the edges to make them neat, and then slice down the centre to form two 25 x 30cm strips. Paint these strips with beetroot relish (chutney or pickle), leaving a 3cm frame around the outsides, and paint these frames with the beaten egg wash.
Loosen the sausagemeat with a little water, grind in some cracked black pepper and shape it into two extra-long sausage shapes. Lay them down the middle of the pastry strips, fold the pastry over the sausage and 'glue' the two egg-washed strips together, crimping them shut with a fork.
Egg wash the long sausage rolls and cut them into 6cm sections. Sprinkle the tops of the sausage rolls with the mixed seeds and chill in the fridge for half an hour.
Place the chilled sausage rolls on a greased baking tray and bake at 200C for half an hour or until golden brown. Remove them from the oven, take them off the baking tray and allow them to cool on a wire rack.
Enjoy them warm with an extra dollop of relish or chutney.