Eckington Manor Fennel & Apple Sausage Rolls

Lockdown Recipes Sausage Rolls Eckington Manor Ciokery School

Ingredients

  • 170g plain flour
  • 500g your favourite sausage meat
  • (Cumberland/Lincolnshire/Gloucester Old Spot)
  • 25g bread crumbs
  • 2tsp fennel seeds
  • 1 Granny Smith apple (grated)
  • 1tsp salt
  • 1/2tsp cracked black pepper
  • 1 roll of ready made puff pastry
  • 1 egg (beaten)
  • Flaked sea salt

Method

Start by making the sausage mix, in a large bowl place the sausage meat, bread crumbs, fennel seeds, apple, salt and pepper in and using you hand mix all of the ingredients together thoroughly.

Fry a small amount of the mix off in a little oil and taste it make sure it’s seasoned to your liking.

Unroll the paste and cut it in to 10 equal rectangles and split the sausage mix into 10 equal sized rough balls.

Roll the mix into log shapes the same width as the short end of your puff pastry rectangles and place them about 2/3 of the way up the rectangle.

Brush a small amount of the beaten egg on the edge above the sausage meat and fold the pastry over the sausage mix and press down to seal.

Use a fork to crimp the seal and a sharp knife to square the edge off along the crimped sides.

Place the sausage rolls on a baking sheet lined with baking parchment and brush each one with the remaining beaten egg.

Sprinkle a little sea salt on each sausage roll and bake at 170 degrees for 25-30 minutes until golden brown and the pastry has risen and is flakey.

Enjoy dipped in plenty of brown sauce!!!

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