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1
Roll out your puff or shortcrust pastry to a 26 x 40cm (10 x 16 inch) rectangle, then straighten the edges.
2
Divide your pastry into 8 equal pieces (see the video for details).
3
Dust them with a little flour, stack them up on a plate, and refrigerate until needed.
4
Place your sausage meat into a bowl, add the sage, salt, and white pepper, and thoroughly blend together using a fork.
5
Once mixed, using digital scales, divide your meat into 8 equal parts, then roll each piece into a 13cm (5in) strip.
6
Line a large baking tray with parchment paper.
7
(Egg-wash) Crack the egg into a container, add a dash of milk, and whisk vigorously until runny.
8
Preheat your oven to 170°C, 340°F, or Gas Mark 3.
9
Take one of your pastry sheets from the fridge and completely cover one side with a light coat of egg wash.
10
Place one of the sausage strips on the edge of the pastry, and half roll it.
11
Brush egg wash down the inner side of the pastry (the glue) and complete the roll; gently and neatly straighten it out; and place it on the baking tray, seam side down.
12
Complete the other 7 in exactly the same way.
13
Brush egg wash on all the raw sausage rolls, right down to the parchment paper.
14
Place the tray into the preheated oven, and bake for 25 minutes.
15
Serve hot or cold.
16
Enjoy.
Method
Ingredients
500g / 18oz Puff or Shortcrust Pastry
400g / 14oz Sausage Meat (Whatever meat you prefer)
2g / 1tsp Dried Sage
2g / ¼tsp Salt
1g / ¼tsp White Pepper (Ground)
1 Large Egg (Egg-wash)
Heavy duty, carbon steel, non-stick, baking tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers scraper
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