Sausage rolls are a real favourite at Christmas and at this time of year we see a big increase in demand for sausage meat, both from retailers & restaurants and the customers in our shop.
My preference for the perfect sausage rolls is to combine the sausage meat with a finely chopped onion and half a bunch of sage with a good sprinkling of salt and black pepper.
Some people prefer a puff pastry for their sausage rolls, but I prefer a nice crispy buttery pastry. Delia offers some great recipes for making pastry. Alternatively, shop bought pastry can be much easier if you don’t have the time.
For something slightly different, when you roll out your sausage meat, cut this in half and place one of the halves onto the rolled pastry.
Cover this half with a layer of sticky onion marmalade or relish and place the other half of sausage meat on top.
Roll the pastry around the sausage meat as you usually would and cut into smaller portions. Brush the sausage rolls with an egg wash and cook in an over at about 200°C until golden brown.
The onion relish gives a real sweet burst to the flavour of the sausage roll.
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