Page 44 - br-dec-2020

December 2020 December 2020

Sausage rolls are always a winner at this time
of year and Sue Stone has given me her
recipe from Cerences, cook and enjoy.

 1 pkt ready to roll puff pastry
 500grams good quality sausage meat
 A few fresh sage leaves chopped
 A little dried mixed herbs
 2 small dessert apples or one large
one
 1-2 tablespoons medium sherry or sloe
gin
 salt and pepper to season
 1 egg

Method
1. Peel and core the apples and either grate or cut into small chunks.
2. Add sherry, sage leaves, dried herbs, sausagemeat and seasoning.
3. Mix thoroughly ( wearing disposable gloves is good for this)
4. Cut your block of pastry into 2 halves longways.
5. Roll out your pastry to your prefered thickness. (approx 10cm wide and
60cm long)
6. Place your sausage meat, allowing an edge of 1.5cm for crimping.
7. Fold the wide edge of pastry over the sausage meat until they meet
and crimp together using a fork.
8. Using a sharp knife cut into desired size and make a little slash with the
knife on top of each.
9. Place on a tray lined with baking parchment brush with remaining egg
mixture.
10.Cook at 180-190C for 20-25 mins until golden brown and meat is
cooked.
11.Enjoy straight from the oven or later.

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