Every Christmas that I return to the UK to visit my family we have a 'Roberts Tradition' of my father and I making home made sausage rolls and then taking them with champagne up to the North Coast of Cornwall where there is a wonderful walk along a beach and headland at a place called Porthtowan. At the top of the cliff is a bench in memory of a surfer who died of leukemia and as you look out at the breathtaking view your heart is filled with the joy of life and all of its beauty. It's often too windy at the top to eat and drink so we will carefully climb back down the pathway to the car where we will have our picnic.
There is something wonderful about the combination of sausage rolls still hot from the oven and bubbles enjoyed in the crisp winter air.
Now, these sausage rolls have become such a family favourite that I often make them for friends and families at parties. And in America where they don't have an equivalent it is quite a conversation starter!
Here for the first time is the 'secret' recipe which after much deliberation I have decided to share with you all, as something that tastes as good as these, needs to be enjoyed with friends.
Hope you enjoy and I look forward to your comments! Lulu x
1 – 2 packs of puff pastry
Flour for dusting counters and pastry with
1 lb (450 g) good-quality pork sausage meat
2 teaspoons of Marigold Swiss Vegetable Bouillon Powder (for the meat – more will be needed for the dusting of the pastry)
2 level teaspoons chopped fresh sage
1 level teaspoon of Italian seasoning
Salt and pepper to taste
1 egg, beaten
Pre-heat the oven to gas mark 7, 425°F (220°C).
- When you're ready to make the sausage rolls mix the sausage meat, sage, and Italian seasoning with some marigold stock powder and salt and pepper together in a mixing bowl.
- Then roll out the pastry on a floured surface to form an oblong (as thin as you can). (I used my rolling pin from The Cook Shop Online for this as it is long enough not to make the pastry rolling difficult).
- Cut this oblong into three strips and paint with the beaten egg. Net sprinkle more Marigold stock powder and salt and pepper onto the egged pastry surface.
- Divide the sausage meat also into three, making three long rolls the same length as the strips of pastry (if it's sticky sprinkle on some flour).
- Place one roll of sausage meat on to one strip of pastry. Then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. (You can either choose to cut them into smaller ones or cook them big and then cut them up later at this point - )
- Cut V-shapes in the top of each roll with scissors and brush with beaten egg. Then sprinkle the top with a tiny bit more of the Marigold stock powder (sieved is preferable) and then more salt and pepper to season.
- Repeat this procedure with the other portions of meat and pastry. If you are going to cook straightaway, place the rolls on baking sheets and bake high in the oven for 20-25 minutes or until golden brown and crispy to the touch. Cut into one to check that the pastry is cooked through but only do this after a few moments of cooling on a baking rack to allow pastry to recover.
- If you want to cook them later, store them uncooked in a freezer box and freeze until needed. Although you can store the cooked and cooled sausage rolls in an airtight tin, they do lose their crunchiness. For this reason I think it is preferable to remove a few at a time from the freezer and cook them as required.
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