I’m going to start today by doing something I’d hoped I would never have to, apologising for my lack of blog posts this month.
I know what you’re thinking: bad blogger, right? The truth is work as been hectic; I work in a client services role, which means we are manic one week and dead the next. The run up to Christmas is always busy though, which is a little frustrating when you just want to wind down and blog about all the delicious things you’ve been making. Especially when there’s been an abundance of culinary treats coming out of my kitchen of late. I just haven’t had the time to share them all, so hopefully the Christmas break will give me that opportunity to catch up, and be that committed, frequent blogger I set out to be.
There is another reason I haven’t been able to give my posts and recipe write ups as much focus as I would have liked, an exciting one too. Miss Friday’s Feast is currently undergoing a well needed visual make over. And, I just can’t wait to reveal the new look; all in good time.
So, today I give you my sausage roll recipe, just in time for making a batch to stash in the freezer for Christmas. Perfect for those Christmas drinks parties, when hosting a full blown dinner party is just out of the question. After all, Christmas is such a busy time for everyone, especially if your juggling a busy job with present buying, wrapping, planning and cooking – it can be exhausting, who wants to add extra stress by hosting a dinner party? Not me, I’d rather flop on the sofa with a glass of mulled wine and a plate of delicious warm sausage rolls I had the insight to make a month ahead. Yes, a whole plate. Sounds a little Bridget Jones doesn’t it? The funny thing is, I actually have those pajamas, and will most likely spend the best part of December wearing them.
This recipe really couldn’t be simpler, which is what makes it so great, it makes about 16 bite sized sausage rolls, or 4 four larger ones. Just double the ingredients for a larger stash. I buy the puffy pastry in a ready rolled sheet, because all you need to do is cut it length ways down the middle and you’re ready to get cracking. Make sure you take the pastry out of the fridge 30 minutes before you want to use it to allow it to soften slightly. Not too much though, you don’t want it gooey or stringy.
8 pork and herb sausages (or 500g of sausage meat)
Puff pastry sheet (375g)
1 egg yolk, whisked
½ white onion, finely chopped
2 coves garlic, minced
1 tbsp parsley, freshly chopped
1 tsp crushed chilli flakes
1 tsp crushed fennel seeds
Salt and freshly ground black pepper
If using individual sausages, remove the skin by piercing them with a sharp knife, place the sausage meat into a large bowl and season well.
Fry the onion and garlic in a little oil and add to the sausage meat whilst still warm, this helps to bind everything together. Add the parsley, chilli and fennel seeds and mix well. I find clean hands are best.
Roll out the pasty onto a lightly floured work surface and cut in half length ways. Place the mixture in the middle of each piece, ensuring you leave enough pastry each side to fold over and close. Once you have rolled up your sausage rolls, pinch the fold together using a folk and brush with the egg yolk.
Cut the sausage rolls to the desired size before baking (otherwise you’ll have pastry everywhere) and place on a lightly greased baking sheet. Place in the centre of a pre-heated oven (200⁰C) for 14 minutes.
Allow to cool on a wire rack, or gobble them down whilst warm, which I highly recommend.