I really, really love sausages rolls, but only when I know there’s a high meat content — rather than a gristly mix of the sort of ingredients I’d rather not think about; and while you can find some really nice ones at quality deli counters, nothing comes close to making your own.
These little party sausage rolls have got to be the most addictive thing I have ever made. When they are hot out of the oven, I defy anyone to stop after just one. And what’s more, they’re incredibly easy to make.
- 250g Ready made puff pastry (because life’s too short)
- Flour (for dusting)
- Six Tesco’s finest pork and apple sausages (skinned)
- 2 tbsp Dijon mustard
- 1 Pack Parma ham
- Egg, beaten (for sealing the pastry)
- Sesame seeds (for topping the sausage rolls)
Make the magic happen
- Preheat oven to 180C
- Skin your sausages by scoring lengthways with a sharp knife — the sausages should pop out easily
- Dust a rolling pin and board with flour and roll your pastry into a 30x35cm rectangle, then cut in half lengthways
- Spread the Dijon mustard over both pastry halves, leaving a 2cm border around the edge
- Place the Parma ham on top of the mustard
- Lay your skinned sausages out lengthways (three should fit perfectly on each half if you touch them end to end)
- Brush one length of the pastry with the beaten egg, then carefully roll the pastry around your sausages from the opposite length, until you can seal the lengths together
- Place join-side down, cut into eight individual rolls, and lay on a greased baking tray
- Make two scores in the top of each roll, brush with the remaining egg and sprinkle with sesame seeds
- Bake for 25-30 minutes, then remove and inhale
They are delicious eaten hot or cold, but I urge you to try at least one while it’s still hot.
Love Emma xx