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Home Made Sausage Rolls

Makes 36

SHORTCRUST PASTRY

  • 500ml flour
  • 150g butter
  • 2ml salt
  • 1 egg, beaten
  • Ice water to mix

Method

  1. Put the flour and salt into a food processor and pulse to combine.
  2. Add the butter and pulse until the mixture resemble breadcrumbs.
  3. Add the egg and enough ice water while pulsing the machine to bring the dough together. Remove from the machine and knead lightly till smooth on a floured surface.
  4. Wrap in clingfilm and refrigerate for 30 minutes.
  5. Note: for sweet pastry add 60-80ml castor sugar to the flour.

Home Made Sausage Rolls

  • 500g packet of pork sausages
  • 1 onion, finely chopped
  • 5ml chopped garlic
  • 15ml butter
  • 1 green apple, grated
  • 15ml chopped sage
  • 250ml fresh breadcrumbs
  • salt and pepper
  • 300g shortcrust pastry
  • 1 beaten egg

 Method

  1. Remove the sausage meat from the casings and put it in a bowl.
  2. Combine the onion, garlic and butter in a small bowl.
  3. Microwave on high for 2 minutes. Set aside to cool.
  4. Add the apple, sage, breadcrumbs and seasoning to the sausage meat and mix well. Add the cooled onion mixture.
  5. Roll out the pastry and cut it into strips about 12cm wide. With wet hands roll the meat mixture into a sausage shape. Place it down the length of the strip of pastry. Brush the one side with beaten egg and fold the pastry over the filling. Place the sausage roll on to a baking tray lined with non stick baking paper. Prick the top of the pastry with a fork and brush with beaten egg. Refrigerate the roll for 30 minutes.
  6. Cut the rolls into 3cm pieces and bake at 180°C for 20-30 minutes until golden brown.
  7. Best served warm.