Living with someone else means compromise. Compromise on the films you watch. The bedding you use. The food you cook. It’s a careful balance of give and take. You take all the cooking. He takes all the cleaning. He gives you coffee in the morning. You give him kisses in the day. He gives you compliments. You give him sausage rolls. Give and take, give and take.
These sausage rolls are worth the little extra effort it takes to make them. The hardest part is waiting while we leave them to chill out in the fridge. We decase our sausages, cut our puff pasty and prep our herbs.
Then it’s a simple assembly process. Our sausage halves are places on top of small puff pastry pieces, and then it all gets a liberal herb dusting. Bit of thyme, bit of pepper and a bit of oregano. Done.
Fold the puff pastry over, seal the edge with a fork and then it’s egg wash time! A little scoring across the top helps the puff pastry expand as it cooks so that it doesn’t crack. Leave them to chill out in the fridge for about 20 minutes and then we bake till golden.
Ingredients – makes 12
1 320 gram sheet of ready roll puff pastry, or block of puff pastry
6 sausages, skin removed and cut in half – use the best you can find
1 tablespoons dried oregano
1 1/2 tablespoons fresh thyme leaves
Generous pinch of freshly ground pepper
1 egg, beaten till smooth
1. Put on ‘Sugah Daddy’ by D’Angelo because we are going to make these sausage rolls all kinds of funkay.
2. Take the sheet of puff pastry and roll it out so it lays flat. If using a block of puff pastry, lightly flour the counter and roll the pastry out to a large rectangle till it’s 4-5mm thick. Using your finger tips, quite roughly press all over the dough to create little dents. This will stop the puff pastry from rising too much in the oven. Cut the sheet of pasty into 12 rectangles – first cut lengthwise down the middle. Then cut each half into 6 equal pieces. Use a sausage half to roughly measure how wide each square should be.
3. Place each sausage half on one the rectangles of pastry, about 3 centimeters from one of the edges. Liberally sprinkle the small rectangles with the fresh thyme, ground pepper and dried oregano as evenly as possible. Brush a small amount of beaten egg on the end of the pastry furthest away from the sausage and then fold this side over to meet the one closest to the sausage.
4. Press the two edges together firmly and use a fork to seal the edge shut by gently pressing down on the edge. Liberally brush the tops of the sausage rolls with the beaten egg, trying not to get any on the side, and score lightly across the top of each roll 3 times.
5. Place in the fridge for 20 minutes to chill and turn the over onto 180C (350F). Place a sheet of grease proof paper on a baking sheet. Once chilled give the sausage rolls another quick coat of beaten egg and put in the over for 20-25 minutes until golden brown.
6. Leave to cool for a few minutes before eating. Store in an air tight container for up to 4 days in the fridge.