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  • 375g pack ready-rolled puff pastry
  • 8 good-quality pork sausages
  • 1 small bunch sage
    leaves only
  • 1 egg
    lightly beaten

Nutrition: per serving

  • kcal340
  • fat26g
  • saturates9g
  • carbs17g
  • sugars1g
  • fibre1g
  • protein11g
  • salt1.22g
    low
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.

  • step 2

    Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.

  • step 3

    Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.

  • step 4

    Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.4 ratings

tonydfc

A star rating of 5 out of 5.

OMG so simple and so tasty wonderful of the eight I sprinkled sesame seeds and mustard seeds lush

Honeygran

A star rating of 5 out of 5.

It doesn’t get much easier. I was cooking for a family party, so made bite sized ones. Used chopped sage, although the sausages were quite herby already.

squaccy

A star rating of 3 out of 5.

This recipe seemed a bit weird so I changed it :D I mixed the sausage meat with dried sage and it flavoured it much more than just shoving a leaf on top of sausages! Warning though, if you use ready rolled pastry, use LOTS of egg as they just don't stick together! and in my fan oven, I could cook…

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