All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.
I have to admit, I'm not a baker, and frankly I hate to bake! So I buy my puff pastry frozen! If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...
Here's a recipe for four sausage rolls using Adams English bangers.
2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten
Spicy Mustard
1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together
Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise. In a bowl mix the sausage meat with the fresh rosemary. Don't use dried rosemary.
Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen. Now season the meat with a little cayenne, salt and pepper.
Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge. Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.
Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking. Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.
Pop them in a 375* hot oven, and cook until they are flaky and golden brown. About 35-45 minutes. If they look like they browning to fast, turn the oven down a bit.
Serve with a pint of IPA!
Bon Appetit! Chef Hobbes
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