Use really good quality sausagemeat for this recipe, and why not make several batches using different flavoured sausages? Another favourite combination is to add 50g walnuts and 150g crumbled stilton to the sausagemeat
Trim off the top of the dark green leaves, then cut the leek in half and rinse if dirty. Finely chop and fry in butter for 2-3 minutes until just softened. Cool
Skin the sausages (this is easiest if you rinse the sausages in cold water first, then slit the skins, they will then slip off easily) Place the sausagemeat in a mixing bowl and add the sage and leeks, mix well together.
Roll out each pastry pack on a surface dusted with flour, to a 37.5cm square. Cut each into 3 strips.
Divide the sausage mixture into six and shape each piece into a long sausage the length of each pastry strip. Lay one long sausage in the centre of each strip of pastry. Brush one edge of each strip with egg, then fold the pastry over the other edge and seal with a fork. Cut each strip into 7 pieces.
Pre heat oven to 220c/fan 200/Gas7. Place the rolls on greased baking trays and bake for 15-20 minutes until crisp golden and risen
To freeze; freeze uncooked, put onto a baking tray and open freeze until firm, then pack into plastic bags and freeze up to 1 week. Bake from frozen allowing up to 25 minutes.
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