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Choux's Savoury Sausage Rolls
4 Answers
I can heartily recommend this recipe to anyone who likes stilton, walnuts and perfect pork sausage meat. They can be frozen and consumed within one month, not that I ever keep them that long!
12 good-quality pork and herb sausages, skinned
50g walnuts, toasted and chopped
150g Stilton, crumbled
Handful of chopped fresh flatleaf parsley
Seasoning
2 x 500g packs of puff pastry
Flour, for dusting
1 large egg, lightly beaten
Butter for greasing
1) Put the sausage meat into a large bowl. Add the nuts, cheese and parsley, season and mix well with your hands.
2) Roll out each pastry pack on a lightly floured surface to a 37.5cm square. Cut each into 3 strips. Divide the sausage mix into 6 equal amounts and shape each piece into a long sausage, the length of the pastry strips. Lay 1 long sausage in the centre of each pastry strip. Brush one edge of each pastry strip with beaten egg, then fold over the other edge and seal with a fork. Cut each strip into 7 pieces, making 42 rolls - cut away any scraggy bits of sausage.
3)Put on baking sheets and open freeze. Transfer to freezer-proof containers or bags, then cover, seal, label and freeze.
4) To cook, preheat oven to 220C/fan200C/gas 7. Place the rolls on greased baking sheets, spaced apart. Lightly brush with beaten egg and cook for 20-25 minutes, until the pastry is crisp and golden.
5) Alternatively, if you wish to cook them from fresh - cook at 200C/fan180C/gas 6 for about 15 minutes.
Delicious hot or cold. Enjoy :)))
12 good-quality pork and herb sausages, skinned
50g walnuts, toasted and chopped
150g Stilton, crumbled
Handful of chopped fresh flatleaf parsley
Seasoning
2 x 500g packs of puff pastry
Flour, for dusting
1 large egg, lightly beaten
Butter for greasing
1) Put the sausage meat into a large bowl. Add the nuts, cheese and parsley, season and mix well with your hands.
2) Roll out each pastry pack on a lightly floured surface to a 37.5cm square. Cut each into 3 strips. Divide the sausage mix into 6 equal amounts and shape each piece into a long sausage, the length of the pastry strips. Lay 1 long sausage in the centre of each pastry strip. Brush one edge of each pastry strip with beaten egg, then fold over the other edge and seal with a fork. Cut each strip into 7 pieces, making 42 rolls - cut away any scraggy bits of sausage.
3)Put on baking sheets and open freeze. Transfer to freezer-proof containers or bags, then cover, seal, label and freeze.
4) To cook, preheat oven to 220C/fan200C/gas 7. Place the rolls on greased baking sheets, spaced apart. Lightly brush with beaten egg and cook for 20-25 minutes, until the pastry is crisp and golden.
5) Alternatively, if you wish to cook them from fresh - cook at 200C/fan180C/gas 6 for about 15 minutes.
Delicious hot or cold. Enjoy :)))
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I triple checked what I typed, Redh :)))) and again when it appeared as a thread. There are just 2 left of the 16 I cooked today, so pleased someone has got the appetite for them. I hope his lordship enjoys them as much as do we. You can make smaller ones, cocktail style size, just watch the timing. Bon appetit x
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