Christmas is coming, and no it’s not too early to mention it. I love Christmas, a time spent with family and friends and a time when you can eat and drink way too much. It’s a fun time of year. Sausage rolls are a popular theme and make a great make ahead easy snack which the children can snack on or if you are having a party they make a great canapé. I have called this post Sausage Rolls two ways simply because I took the humble sausage meat and added two different types of ingredients, this is to show you that you can use any type of fillings that you wish. You also don’t need to grind your own sausage meat, it is just as easy to ramp up the humble sausage meat from one of the supermarkets or the local farmers market. If you can’t find sausage meat in the supermarket, then simply buy good quality pork sausages, remove the skin and use that meat instead. You can buy the flavoured kind if you want, but just remember it is easier to work from a plain starting point and add flavour than try and combine flavour with flavour.
I am sure you will join me in saying a big thank you to the fabulous bloggers who contributed to the giveaway. Please check out their posts below:
- Just Going Places: The Dutch Tradition of Sinterklaas
- Praying for Parker: Granny Fudge
- Special Needs Traveling Mom: Gift Ideas for Children with Special Needs
- A Cork, Fork, & Passport: Mint Chocolate Truffles
- Mom Off Track: White Chocolate Cherry Almond Bark
- Dinner Made Easy: Gifts From The Heart
- Stress Free, Baby: Tour of ABC’s Nashville TV Show
- The Best of Life Magazine: Holiday Pesto Pasta Salad
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Sausage Rolls two ways
Sausage rolls are a great make ahead easy snack.
- Prep Time: 10 Minutes
- Cook Time: 20-30 Minutes
- Total Time: -26024331.7333 minute
- Yield: 18 Rolls 1x
- 375 g sausage meat
- 50 g sundried tomatoes finely sliced
- 1/2 block feta cheese crumbled
- 1 tbsp oregano
- 2 cloves of garlic crushed
For the BBQ Chicken Mix:
- 375 g sausage meat
- 150 g leftover roast chicken or cooked chicken breast shredded
- 100 g BBQ sauce (I used reggae reggae sauce, but any is fine)
- 2 tsp ground black pepper (1 tsp per mix)
- 2 packs sheet pre-rolled puff pastry
- 1 egg
- 2 large bowls to mix in
- 1 large flat baking tray
- Greaseproof paper to line the tray with
- Preheat your oven to 180ºC.
- Remove your pastry from the oven to come to room temperature as it makes it easier to roll out.
- In one bowl, add your sausage meat, sundried tomatoes, feta, oregano and crushed garlic, in another bowl, add the sausage meat, shredded chicken, bbq sauce and pepper.
- Use your hands and thoroughly combine each set of ingredients in their respective bowls. You really want to work the mixture together so that everything is thoroughly combined and mixed together. If you don’t like touching meat, then wear some rubber gloves and this stops you getting meat all over your hands. *Top Tip – if you wear rings, remove them before you start as they will get covered in meat. Wash your hands or change gloves after you have mixed each bowl so that the flavours don’t get mixed up. Set aside.
- Carefully roll out one piece of the puff pastry and divide into 3, like the picture below
- Divide the first mixture into 3 equal parts, and then remove one third of the pastry and place it on a board. Take one ball of the sausage mixture which you have divided and using your hands shape it into a long strip which is the length of the one piece of pastry, place it close to the edge of the pastry like the picture is below, and then tightly roll it up, so that the join is at the bottom and not the top.
- Once it has been rolled up, taking a sharp knife, carefully divide into as many pieces as you like, I would suggest 3 or 4 pieces maximum, but you could probably get 6 pieces at a push, depends how many you want to keep for yourself or how many you want to share. Once you have divided it up take a sharp knife and score the top with a sharp slash. Then place on the prepared tray.
- Repeat the process until both lots of sausage meat mixtures are finished and you should end up with 18 sausage rolls. If you want to differentiate between the two types just score them in a slightly different way. (I didn’t as a surprise element is nice).
- Brush all the sausage rolls generously with the beaten egg and then place in the oven for about 20 minutes, check them after 20 minutes and if they are nice and brown on the outside, remove from the oven, otherwise leave in for another 10 minutes, checking after 5 minutes.
- Once they are ready you can eat them straight away or wait for them to cool down. They freeze really well and to heat up just remove from the oven, allow to defrost and then pop in the oven for 10 minutes. Serve by themselves or with some Tomato Chutney.
So there you go, sausage rolls two ways – which were your favourite? Mine were the chicken and BBQ sauce. I will be sharing my recipe for stollen this coming week as it is perfect for Christmas. Have a lovely weekend. Cheers Deon x