I, and us Brits in general, love a good picnic. Or a bad picnic. We’ll picnic even if the weather is a bit rubbish (which, in the UK, it is most of the time) and the food is a bit naff (soggy sandwich anyone?)
But, it doesn’t have to be that way! Well, you can’t do much about the weather but the food doesn’t have to be naff. If you make your own snacks to take on your picnic then you’ll be guaranteed to be the first invite on any picnic! And to get you started there are fewer things easier and quicker than these wonderfully smoky sausage rolls. They’re quick, simple and cheap to make but you wouldn’t know it from trying them!
Sausage RollsPrint Recipe
- 450g Sausage Meat (approx. 8 sausages)
- 320g Puff Pastry (Pre-made)
- 1/2 Tbsp Smoked Paprika
- 1/2 Tbsp Garlic Granules
- 1 Tsp Dijon Mustard
- A Pinch of Nutmeg
- Salt & Pepper
- 2 x Eggs (for egg wash)
Preheat oven to 200°C/390°F/Gas Mark 6. Leave the puff pastry out 15 - 20 minutes and beat the egg(s) into an egg wash before starting this recipe.
Add the sausage meat into a large bowl. If you're getting the meat straight from sausages, then squeeze the meat out of the sausage skins and discard the skin.
Add in all the spices to the sausage meat and work into the meat well in order to get even flavour distribution.
Roll out the puff pastry from the packaging so it's flat with the shorter end facing you and then arrange half the sausage meat across the top of the pastry.
Fold over the pastry with the sausage meat and brush a little egg wash onto the pastry so that it sticks down.
Cut off the excess pastry and put to one side - this should use about half the sheet of puff pastry and you can use the other half with the rest of your sausage meat.
Make sure that the pastry is down firmly, then cut into 4 sausage roll shapes.
Make a couple of slashes in the top of each roll with a knife and then brush with the egg wash. Arrange onto a baking sheet lined with a little baking paper.
Repeat the process for the rest of the sausage meat and pastry.
Bake in the oven for about 15 - 20 minutes till the meat is cooked and the pastry is a lovely golden brown and flaky.
Leave to cool on a wire rack.