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Homemade – or rather home assembled. A twist more than a recipe. No, no, no – adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is to use sausages instead of sausage meat. That way you get sausage rolls in whatever flavour you like – or whatever your butcher fancied to throw in… My butcher makes a dizzying variety of sausages: bacon and leek, honey and mustard, tomato, tarragon and porcini mushrooms, so really I could make different flavour sausage rolls every time…
- all butter puff pastry sheet
- excellent quality sausages
- beaten egg to brush on top
Preheat the oven to 220C/425F/gas 7.
Remove the casing from the sausages and place them (two side by side) on the edge of the pastry sheet. Roll up and seal well, brushing the edge with beaten egg will help.
Make a couple of incisions across the top and brush with egg. Place on a small baking tray and bake for 15-20 minutes until golden and puffy.