Tonight’s dish is one to do when you’ve got a bit of time up you’re sleeve as there are a couple of elements to prepare if you’re going to make it from scratch as I did here. I only have a small oven and can cook 16 sausage rolls at a time. Each batch takes about 40 minutes to cook so if you have a full-size oven, you’ll get it done quicker. This recipe makes a total of 48 sausage rolls.

Pour yourself a wine, put on the slippers and let’s get into it.

Ingredients:

Pork Mince                            1 kg

Bacon                                      200gram sliced

Leeks                                       2 large, finely sliced

Chilli                                        1 red, 1 green finely sliced

Garlic                                       6 cloves, smashed

Continental french

onion soup mix                      1 pack

Sage                                          1 tablespoon Fresh chopped.

Eggs                                          4 medium to large

Butter                                        2 tablespoon

Olive Oil                                    2 tablespoon

Stewed Apple                           1 cup, either homemade or storebought

Salt                                              1/3 teaspoon

Black Pepper                             1/2 Teaspoon

Puff pastry                                6 sheets

Panko Breadcrumbs.               1/2 cup

Parmesan Cheese                     1/2 cup

Milk 1/2 cup

Method,

1. Finely slice the leek, chilli, and garlic then add a knob of butter and a splash of olive oil to a skillet then pan fry until translucent and the leeks have reduced by half.
2. Remove from heat and allow to cool., ( I put the mix in the freezer for about 20 minutes to cool)
3. In a large mixing bowl combine the pork, bacon, soup mix, 2 of the eggs, parmesan, breadcrumbs, sage, stewed apple and cooled leek mix. Add a touch salt and pepper to taste, then, use your hands to combine all the ingredients. Mix till evenly combined but don’t overmix; otherwise, the sausage rolls will end up tough.
4. Get the puff pastry sheets from the freezer and separate on your bench and leave till soft enough to roll. I lay the pastry on the edge of my worktop and can tell when it’s ready to use as it flops over the edge
5. Mix the remaining eggs and milk to form a glaze for the pastry.
6. Lay a pastry sheet on a floured breadboard, then coat with the egg wash. Cut the sheet in half and place a roll of the meat mix. Place it along the centre of the pastry then roll with the joint on the bottom. Cut into four then place on in a baking tray lined with baking paper.
7. Repeat until you’ve filled the baking dish then bake at 180º for 40 minutes or until golden brown.
8. Serve with a green salad or enjoy them on their own

As always, feel free to tweak the recipe to make it your own.

Have fun and cook on!!

Cheers,

Bryan