Sausage Rolls
Homemade sausage rolls are so good. A real treat, or just a handy snack. I like to make some for my golfing buddies as they're superb at the half-way house.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Take your puff pastry out of the fridge and allow it to warm a little for 10 minutes.
- Light your Big Green Egg and get it setup for an indirect cook with the baking stone. Set the temperature to 220°C.
- Open out your pre-rolled puf pastry and cut into two pieces lengthways.
- Take your six sausages and slice carefully along the length, allowing you to remove the skin.
- Place the sausages end-to-end along the puff pastry, three on each piece.
- Sprinkle over the extra mace if you are using it.
- Rub a little water along the long edge of each piece of the puff pastry. This will help it seal when you fold it over.
- Fold the puff pastry over the sausages, making sure you press down to seal the edge. I like to crimp it with a fork to seal it.
- Beat an egg in a cup and eggwash the tops of your two long sausage rolls.
- Place the two long sausage rolls into the fridge for 15 mins to firm up.
- Remove the two long sausage rolls from the fridge and cut into the size of rolls you are after.
- Transfer them to the baking parchment, and then into your pre-heated Egg.
- Cook until the sausage centre reaches at least 73°C (use a Thermapen), and the pastry is golden.
- Once cooked, transfer them to a cooling rack.
Warming your puff pastry a little will stop it from cracking when you unroll it. Don't warm it too much, though, as it will stick to the paper backing.
You can sprinkle the tops of the rolls with onion or sesame seeds if you'd like.
Serve them with some mango chutney as a treat.
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