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Festive Sausage Rolls

by , featured in The Art of the Party
Published by Mitchell Beazley
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Introduction

What's a party without a sausage roll? Especially when it comes to feeding the family at Christmas. Everyone loves these, warm from the oven and smelling of good times... Here I've customized a traditional sausage roll recipe with a festive twist.

What's a party without a sausage roll? Especially when it comes to feeding the family at Christmas. Everyone loves these, warm from the oven and smelling of good times... Here I've customized a traditional sausage roll recipe with a festive twist.

Image of Kay Plunkett-Hogge's Festive Sausage Rolls
Photo by Tamin Jones and Kate Whitaker

Ingredients

Makes: 24

Metric Cups
  • 400 grams sausagemeat (use your favourite sausages, skinned, if you like)
  • 60 grams cooked and peeled chestnuts (roughly chopped)
  • 1 teaspoon dried sage
  • 4 sprigs of thyme (leaves only)
  • a good grating of fresh nutmeg
  • 1 tablespoon vegetable oil plus 1 teaspoon and extra for greasing
  • 1 onion (finely chopped)
  • 1 all-butter ready-rolled puff pastry sheet
  • 1 egg (lightly beaten with 1 tablespoon milk)
  • sea salt flakes
  • freshly ground black pepper
  • 14 ounces sausagemeat (use your favourite sausages, skinned, if you like)
  • 2 ounces cooked and peeled chestnut (roughly chopped)
  • 1 teaspoon dried sage
  • 4 sprigs of thyme (leaves only)
  • a good grating of fresh nutmeg
  • 1 tablespoon vegetable oil plus 1 teaspoon and extra for greasing
  • 1 onion (finely chopped)
  • 1 all-butter ready-rolled puff pastry sheet
  • 1 egg (lightly beaten with 1 tablespoon milk)
  • kosher salt
  • freshly ground black pepper

Method

Festive Sausage Rolls is a guest recipe by Kay Plunkett-Hogge so we are not able to answer questions regarding this recipe

  1. Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a baking sheet. Mix together the sausagemeat, chestnuts, herbs and nutmeg in a large bowl.
  2. In a hot frying pan, heat the 1 tablespoon oil and cook the onion until just soft. Allow to cool a little, then add to the sausage mixture and season with salt and pepper. Use your hands to combine all the ingredients really well.
  3. Heat the remaining oil in a clean frying pan and fry off a tiny piece of the sausage mixture. Taste and adjust the seasoning, if necessary.
  4. Unroll the sheet of puff pastry and place on the prepared baking sheet. Using a sharp knife, cut it in half lengthways. Divide the sausage mixture in half and lay a long "pipeline" in the centre along the length of each piece of pastry. Brush the pastry edges with the egg wash, then fold the dough over the sausage mixture, seal the edges and crimp with the tines of a fork. Brush all over with more egg wash and refrigerate for 10 minutes.
  5. Bake for 25-30 minutes until cooked through, golden brown and crisp. Remove from the oven and leave to cool for a minute or so before cutting each roll into 12 pieces. Serve warm.
  1. Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a baking sheet. Mix together the sausagemeat, chestnut, herbs and nutmeg in a large bowl.
  2. In a hot frying pan, heat the 1 tablespoon oil and cook the onion until just soft. Allow to cool a little, then add to the sausage mixture and season with salt and pepper. Use your hands to combine all the ingredients really well.
  3. Heat the remaining oil in a clean frying pan and fry off a tiny piece of the sausage mixture. Taste and adjust the seasoning, if necessary.
  4. Unroll the sheet of puff pastry and place on the prepared baking sheet. Using a sharp knife, cut it in half lengthways. Divide the sausage mixture in half and lay a long "pipeline" in the centre along the length of each piece of pastry. Brush the pastry edges with the egg wash, then fold the dough over the sausage mixture, seal the edges and crimp with the tines of a fork. Brush all over with more egg wash and refrigerate for 10 minutes.
  5. Bake for 25-30 minutes until cooked through, golden brown and crisp. Remove from the oven and leave to cool for a minute or so before cutting each roll into 12 pieces. Serve warm.

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What 1 Other has said

  • Can these sausage rolls be frozen? If so, before cooking & can they be cooked from frozen? They look super good & perfect for pre Christmas drinks party but would like to prep in advance ?

    Posted by Diplock on 25th November 2018
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