Everyone needs a great sausage roll recipe! My mum makes the best sausage rolls – she’s famous for them around our way!
This is her recipe plus a few additions 😁 You won’t find fennel seeds on top of my my mums sausage rolls!
I think the addition of the fennel seeds and the cheese make this recipe even more delicious , but let me know what you think…
Feel free to make a half batch of the following amounts – I do that’s quite regularly!
…
Ingredients…
- 1 pack of pre-packed puff pastry
- 500g Minced pork
- 2 tsp Whole grain mustard
- 6 Cream crackers
- 2 Egg, beaten
- 50g Cheddar cheese, finely grated
- 10 Large sage leaves, finely sliced
- 2 tsp Thyme leaves
- Fennel seeds
…
Method…
- Start by crushing your cream crackers to bread crumb consistency…
- Combine all of your sausage meat ingredients apart from your fennel seeds together in a bowl. Chill whilst you roll out your pastry…
- Roll out your pastry on a lightly floured surface. Roughly 40cm by 30cm…
- Slice down the middle to create 2 pieces of pastry roughly 40cm by 15cm…
- Halve your sausage meat into 2 and form each into a log shape, the length of your pastry, and place each in the middle of one of the pieces of the pastry…
- Egg wash the top edge of one half and fold the pastry over, not so the edges meet but so the pastry wraps around the sausage meat and seals the pastry together like a tube…
- Repeat with the second piece…
- Cut each large sausage roll into smaller sausage rolls. Perhaps 12-14 smaller ones or 5 – 6 larger ones, what ever takes your fancy…
- Egg wash and sprinkle with fennel seeds…
- Lay on a baking sheet, well spaced out, and bake for 25-30 minutes at 200°C/gas mark 6 until dark golden brown
