People are strange and complicated, and I like to think that I too am complex and deep, but primarily there are two things you really need to know about me: (1) I often wake up, see a spider in my face and fly out of bed screaming (seriously, someone tell me what's that about?!) and; (2) I fucking love food.
I mean, I am obsessed. I officially watch ALL of the Masterchef series of the world, I am purchasing more and more literature of the munch genre and I scan Pinterest for a good hour and a half every night in search of new tastiness to come and meet my salivating gob. Food becomes even better though when you have made it yourself, especially if it turns out to be freaking delicious.
This recipe is very easy, very quick and should belong to the 'stoner food' category, but that would be inappropriate... Home cooking it is!
I must add I have made a few attempts at making my own pastry before and it was never as good as the shop bought puff pastry, so I just leave yeast and weird living powder to the pros.
Ingredients:
- 320g. light puff pastry
- 6 good quality pork sausages
- 1 brown onion
- Sprig of fresh sage
- 1 knob of butter
- 1 egg
- 1 tbsp. milk
- salt and pepper (to your taste)
Prep. time: 15 mins
Cooking time: 20-25mins
Makes: 10-15(depending on how big you cut them)
Method:
1. Pre-heat your oven to 180° and line a large tray with tin foil. Cut open your sausages, place the meat into a bowl and discard the skins (or give them to the dog). Roughly chop the onion and finely dice the fresh sage.
2. Melt the butter in a pan and cook the chopped onion and sage over medium heat until the onion becomes translucent but aren't browned yet. Take them off the heat and leave to cool completely.
3. Once the onions and sage are cool mix the mixture well through the sausage meat using your fingers (I find that's the best way). Season with salt and pepper to your liking.
4. Thinly roll out your pastry on a clean, lightly floured surface (one ready-made puff pastry sheet should be rolled out to a square of about 55cm length ways and 45cm widthwise). With a sharp knife cut the pastry length ways in the middle creating two long pastry sheets.
5. Separate your sausage mixture into two and spread each in the middle of each pastry sheet (shown below):
I mean, I am obsessed. I officially watch ALL of the Masterchef series of the world, I am purchasing more and more literature of the munch genre and I scan Pinterest for a good hour and a half every night in search of new tastiness to come and meet my salivating gob. Food becomes even better though when you have made it yourself, especially if it turns out to be freaking delicious.
This recipe is very easy, very quick and should belong to the 'stoner food' category, but that would be inappropriate... Home cooking it is!
I must add I have made a few attempts at making my own pastry before and it was never as good as the shop bought puff pastry, so I just leave yeast and weird living powder to the pros.
Ingredients:
- 320g. light puff pastry
- 6 good quality pork sausages
- 1 brown onion
- Sprig of fresh sage
- 1 knob of butter
- 1 egg
- 1 tbsp. milk
- salt and pepper (to your taste)
Prep. time: 15 mins
Cooking time: 20-25mins
Makes: 10-15(depending on how big you cut them)
Method:
1. Pre-heat your oven to 180° and line a large tray with tin foil. Cut open your sausages, place the meat into a bowl and discard the skins (or give them to the dog). Roughly chop the onion and finely dice the fresh sage.
2. Melt the butter in a pan and cook the chopped onion and sage over medium heat until the onion becomes translucent but aren't browned yet. Take them off the heat and leave to cool completely.
3. Once the onions and sage are cool mix the mixture well through the sausage meat using your fingers (I find that's the best way). Season with salt and pepper to your liking.
4. Thinly roll out your pastry on a clean, lightly floured surface (one ready-made puff pastry sheet should be rolled out to a square of about 55cm length ways and 45cm widthwise). With a sharp knife cut the pastry length ways in the middle creating two long pastry sheets.
5. Separate your sausage mixture into two and spread each in the middle of each pastry sheet (shown below):
6. In a ramekin lightly beat your egg with the milk and use a brush to egg wash all the edges of your pastry. Fold the pastry over the sausage mixture so that it is all enclosed (like in an envelope) and press down the edges with your hand. Cut off excess pastry around the perimeter of the pastry envelope leaving about 2.5cm of pastry. Use a fork to press down the edges.
7. Using a sharp knife score the top of the pastry envelope and then cut the pastry envelope into individual sausage rolls (each about 10cm, see below):
7. Using a sharp knife score the top of the pastry envelope and then cut the pastry envelope into individual sausage rolls (each about 10cm, see below):
8. Use your egg mixture to egg wash each individual sausage roll. Place the sausage rolls on the lined tray, pop them babies in the oven and bake for 20-25mins at 180°, or until crispy and golden brown.
Easy as pie! May I add that those sausage rolls don't last long, they are gone in a day at our household!
You can of course customize the filling to your liking, say add chopped dried apricots, some thyme or chopped pistachios. Delish, I might go customize that recipe now ;)
Thanks for reading, now go and eat some wieners!
Easy as pie! May I add that those sausage rolls don't last long, they are gone in a day at our household!
You can of course customize the filling to your liking, say add chopped dried apricots, some thyme or chopped pistachios. Delish, I might go customize that recipe now ;)
Thanks for reading, now go and eat some wieners!
