Sausage rolls

Summery sausage rolls

A summery, lighter take on the comfort food classic.

  1. Heat the oven to 200ºC. Put the sausage meat in a bowl and stir it to make into a homogenous mass, adding the herbs and seasoning as well.
  2. Dust a work surface with flour and roll out the pastry to a rectangle roughly 32 x 15cm. Cut in half lengthways.
  3. Divide the sausage meat into 2 and form into long rolls the length of the pastry. Put the meat along the long edge of each piece of pastry. Brush a little water or beaten egg down one side, then roll the pastry up neatly. Cut each length into 10 short pieces for little rolls, or 4 for large ones.
  4. Transfer the sausage rolls to a baking tray and brush carefully with the beaten egg. Bake small rolls for 20-25 minutes or large ones for 25-30 minutes, until puffed and golden. Allow to cool on a wire rack. Serve with a dipping pot of ketchup on the side.

Makes 20

  • 600g good-quality sausage meat (or you can buy your favourite sausages and just remove the skins)
  • 1 tsp finely chopped fresh sage
  • 2 tsp finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • Flour, for dusting
  • 250g puff pastry (thawed, if frozen)
  • 1 medium egg, beaten
  • Tomato ketchup, to serve
Picnic cookbookThis and more great recipes are featured in The Picnic Cookbook by Laura Mason (£18.99, National Trust Books).

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