Onion Marmalde Sausage Rolls

I love sausage rolls. I reeeally love sausage rolls. I wouldn’t go so far as to say that I stalk the reduced isle in asda in case they have any, but I definitely do. Of course everyone knows homemade are even better. Now, don’t judge me for this, but I’ve used ready-made puff pastry. You will understand in a while when I finally get around to blogging about another pastry related endeavour. Let’s just say making puff pastry from scratch is long and although totally worth it, ‘aint no nobody got time for that.

I decided to spruce things up a little bit and add some onion marmalade to these sausage rolls. They were bang tidy if I do say so myself.

Ingredients

375g ready-made puff pastry

400g sausage meat

1 egg, beaten

Lots of onion marmalade

Salt, pepper and a bit of plain flour

Preheat the oven to 200⁰C, and prepare a couple of baking trays with some parchment.

Lightly dust a work surface with flour and roll out the pastry into a large rectangle, about half a centimetre thick.

Heat the onion marmalade in the microwave for about 30 seconds, and then using a pastry brush, brush a line all the way along about two inches from the top of the pastry.

Season the sausage meat with some salt and pepper and roll it in your hands, using a little flour so it doesn’t stick, into long sausages. Roll them as thick as you want, but if you’re making them for a party do them on the smaller side so that you will make more.

Place the rolled sauce on top of the onion marmalade.

Brush the beaten egg all around the sausage meat, in a sort of box shape so that all the connecting edges are covered.

Gently fold the pastry over the sausage and press together with your fingers. Use a knife to cut all the way along the pastry horizontally, and then use a fork to crimp the edges all the way along and at the sides. Brush the egg wash all over the top.

Carry on in this way, working down the pastry. You should get three good lines of sausage roll.

When the sausage lines are ready, use a fork to prick holes on the top of the pastry all the way along, about an inch apart. This will let the steam out when they’re cooking. Use a knife and cut in between the fork pricks to make the individual sausage rolls, and place them straight onto the prepared trays.

Bake for 20-25 minutes or until golden brown. Cool on a wire rack then serve in a wicker basket with some Christmassy napkins for good measure.

These are delicious hot or cold, although I think I love them a little bit more at three in the morning after a few (many) glasses of wine.