Easy Sausage Rolls

Steps

1. 1.

   Heat The Oven

   Heat the oven to 200°C (180°C fan). Line a large baking tray with baking paper. Take the pastry out of the fridge about 10 minutes before you need it so it unrolls without cracking.

2. 2.

   Make The Filling

   Squeeze the sausage meat out of the skins into a bowl. Add the grated onion, breadcrumbs, sage, mustard, pepper and salt. Mix well with your hands until it is evenly combined. Fry a tiny pinch in a pan and taste it if you're unsure about seasoning. Better to know now.

3. 3.

   Cut The Pastry

   Unroll the pastry on a lightly floured surface, keeping it on its paper if you like. Cut it in half lengthways so you have two long strips.

4. 4.

   Fill And Roll

   Divide the filling in two. Shape each half into a long sausage about 3 cm thick and lay it along the middle of each strip. Brush one long edge of the pastry with beaten egg. Fold the pastry over the filling and press the edges together. Roll it so the seam is underneath, then crimp the join with a fork.

5. 5.

   Chill The Logs

   Put both logs on a plate or tray and chill in the fridge for 15 minutes. This firms up the butter in the pastry and the fat in the meat, so they cut cleanly and puff properly.

6. 6.

   Cut And Glaze The Easy Sausage Rolls

   Cut each log into 6 pieces with a sharp knife. Place them seam side down on the tray, leaving gaps. Brush the tops with beaten egg, avoiding the cut edges because egg there glues the layers shut. Make 2 or 3 small slashes on top with a knife and sprinkle with sesame seeds.

7. 7.

   Bake Until Golden

   Bake 22 to 25 minutes until puffed, deep golden and crisp underneath. The filling should be cooked through with no pink and the juices bubbling. If you have a thermometer, it should read 72°C or more in the centre.

8. 8.

   Cool Slightly And Serve

   Let them cool on the tray for 5 to 10 minutes. The filling is very hot straight out of the oven. Serve warm or at room temperature with mustard, brown sauce or ketchup.