We love sausage rolls and wanted to share our family recipe with you. Our mum would always make them for special events and its easy to see why – delicious pork sausage encased in buttery puff pastry. Enough said.
Jess: These are the sausages we always try and find. They are the most like the sausages you would find in New Zealand. Pork and finely ground.
Natasha: Its always a challenge to find them and when we do, lets just say I walk out of the store with 28 packages of sausages. You never know whey you are going to need them.
Jess: You need to take them out of their casings. I slice them length wise.
Natasha: Gross. I let Jess do this job.
Jess: All the ingredients ready to be mashed.
Natasha: Jess went a little heavy on the sausage. Be sure to leave a little space on the pastry to seal it on the other side.
Natasha: Nicely done Jess.
Jess: Thanks, it was touch and go there for a second.
Jess: More sausage the better. Be sure to brush the pastry with the egg wash which makes the finished product golden and shiny.
Natasha: Just like that.
Natasha: Can we eat these already?!
Jess: Just one more shot!
Natasha: Too bad we don’t have Watties Tomato Sauce!
Jess: We hope you get to make these amazing little guys soon!
10 english bangers, fine ground & casings removed
½ brown onion, grated
1 clove garlic, minced to a paste
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon ground sage
1 sheet puff pastry
2 eggs, 1 egg used for egg wash*
pinch of salt & fresh ground pepper
Preheat oven to 400°.
In a large bowl, combine the sausage (casings removed – to remove casings slice sausage down the middle and peel casing off), onion, one egg, garlic, Worcestershire sauce, dry mustard, sage and salt and pepper. Using a potato masher (or pastry cutter) combine ingredients.
Unfold puff pastry sheet, about an 11in. x 15in. rectangle. Cut sheet down the middle lengthwise. Spoon sausage mixture, about ½ a cup, and spread down the middle of the pastry, leaving a smaller gap on one side to fold pastry over and press edges together. Cut each roll into two inch pieces. Place on your baking tray.
Make your egg wash. Using a pastry brush, brush the pastry with the egg wash. Bake at 400° for 20-25 minutes or until golden brown.
*In a small bowl beat one egg then whisk in 2 tablespoons of water.
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