When I say kind of, I mean that I made the meat filling, and baked them myself, but did use shop bought puff pastry. Don’t get me wrong, I love making pastry. But I had decided on the spur of the moment to make these beauties. And there is no way they’d be ready on the table in one hour with puff pastry made from scratch. (I use Lidl puff pastry- I find it’s the best, but use it quickly, and it’s really not the better for being frozen).
Good sausage meat is essential. At this time of year it’s easy to get. But if all else fails then buy your favourite sausage and remove the skin. I find the meat alone can be quite heavy, and with all that pastry it is better to err on the side of lightness. So I mix in some breadcrumbs (Phew- they WERE made from my own brown yeast bread), some freshly chopped herbs if you want. But I tend not to if I am serving these sausage rolls for breakfast.
In this instance I mixed my butchers sausage meat with the breadcrumbs and lots and lots of salt and pepper seasoning. At this stage I heat my oven to roasting hot.
I simply unroll the pastry and lay the mixture in a line. Then I brush both sides with a little egg wash and roll over the pastry to make a seam. Then it’s easy to cut the pastry off and slice them into the size required.
Once I’ve finished slicing and dicing, I brush again with egg wash and then make pretty patterns to my hearts content. If you work quickly there’s no real need to slot in the fridge to rest.
These are best eaten relatively straight from the oven with some ketchup and a boiling hot pot of tea. Truly the breakfast of champions.