Sausage rolls are too simple to make. All they really are, are skinned English sausages, inside of puff pastry, brushed with beaten egg on the top.
Sometimes it is too difficult to get a hold of English sausages, so this is what I do to make the sausage meat taste like English sausages.
- 1lb of breakfast sausage meat (the kind you buy in a roll, not individual sausages)
- Half packet of English Paxo stuffing (from Publix)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Frozen Puff Pastry (defrosted)
- One beaten egg
Break the raw breakfast sausage up in a bowl and add half a packet of Paxo stuffing mix, salt and pepper and work this into the sausage. You will have to use your hands to do this.
Separate the pastry into the three slices it comes in. Slightly roll out each pastry until a bit thinner and bigger in size.
Take the raw sausage meat and divide into 3 parts for each of the pastry and roll each of the three bits into long sausage shapes and place down the middle of each pastry. Wet the sides of the pastry and fold over to cover the sausage. Repeat for the other 2 bits of pastry.
Cut the sausage roll into bite size pieces and make two small diagonal slits on the top of each roll with a sharp knife. Brush each sausage roll with beaten egg. Place on baking tray and cook on 350 for about 15-20 minutes until golden brown.