At this time of year, there's no point in trying to be cool, trendy, innovative or different. What we want are the old favourites. We want prawn cocktail, we want sherry trifle, we want bread sauce with our turkey and stuffing. And, we want sausage rolls at our parties! So, I decided not to try and "jazz" things up or "modernise" or put a "twist" on something or other. I love my sausage rolls and am not ashamed to admit it, and to prove it, my favourite recipe for you!
Salt will really depend on how salty your sausage meat already is.
Some flour (plain or self raising) just for dusting your surface.
Place the sausage meat in a bowl, add the thyme, mustard, Worcestershire spring onions, black pepper and salt to taste. Mix with your hands until everything is equally distributed, and set aside.
Take 3 sheets of your pastry, place them on top of each other on a cool clean surface which has been dusted with flour â give them a bit of a bash with your rolling pin. This takes some of the âpuffâ out â we donât want them to big, then roll out in one direction until they have become 3 times the length of one leaf. This sounds crazy, but its just to get a little of the rise out of the pastry.
Then slice your oblong into 4 equal strips, and then slice across twice, giving 12 equal little oblongs.
Brush about 2cm of the end of each of the strips of pastry.
Take a little ball of your meat mix and place it at one end of your pastry and roll up.
Keep repeating this until your sausage and pastry are used up.
Place the little sausage rolls on a baking tray lined with baking paper and put them in the fridge for about 20 minutes.
Pre-heat your oven to 200 degrees.
After the sausage rolls have had time in the fridge, remove them, and with a sharp knife make 3 little diagonal slits in the top of each for decoration and then brush with the rest of the beaten egg to give a nice shiny finish.
Place in the oven for about 25 minutes or until they are golden brown and crispy and the sausage meat is cooked through.