This homemade sausage rolls recipe is so easy to make yourself and such a classic. Savoury sausage filling in buttery flaky pastry, just dip them in your favourite sauce or relish! SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Box Grater https://amzn.to/3gcWLnj
Baking Sheet https://amzn.to/3ivhqo8
Chefs Knife https://amzn.to/2TX50LA
Chopping Board https://amzn.to/357pSly

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SAUSAGE ROLLS RECIPE

Ingredients

1/2 Onion
1 Carrot
3 Pork Sausages
250g / 1/2lb Beef Mince
2 Garlic Cloves
1/2 tsp Black Pepper
3 Tbsp Worcestershire Sauce
2 Sheets Butter Puff Pastry
1 Egg
1 Tbsp Water
Tomato Sauce (ketchup) or Relish

Instructions

Remove your meat from the fridge and let it come up to room temperature before you start the recipe, about 30 minutes.
Peel the onion, leaving the root in tact, this will help it keep together, and cut the ends of the carrot. You don’t need to peel the carrot, just make sure it’s clean. Use a box grater and shred the carrot and half of the onion. Add it to a medium size mixing bowl.
Cut a slit into each of the pork sausages and peel the casings off. Add the sausage meat and the beef mince to the mixing bowl.
Use a microplane to grate the garlic into the bowl, followed by the black pepper and 3 Tbsps of Worcestershire Sauce.
Mix the sausage rolling filling together with a wooden spoon or clean and dry hands until well combined. If the meat is cold it will have a harder time binding together.
Remove your butter puff pastry sheets from the freezer and let them thaw for about 10 minutes. Alternatively you can make your own puff pastry or ruff puff.
Divide the sausage roll filling into quarters and add each quarter to either ends of the two pastry sheets. Use your hands to shape the filling into a long cylinder that is the same length of the pastry sheet.
Use a sharp knife to cut down the middle of each pastry sheet so you have 4 sections. Take one side of the pastry and fold it over the sausage filling, overlapping on the other side. Press down to seal. Repeat with the other three sections.
Use a sharp knife and cut your sausage rolls into about 5 sections. You can do as many as 8 for bite sized or as little as 3 if you would like them bigger.
Place the sausage rolls onto a lined baking sheet, giving them enough space either side as they will puff up. Optionally brush with egg wash and sprinkle over sesame seeds or poppy seeds.
Place the sausage rolls into a 200C / 400F oven for 25-30 minutes or until they are puffed up and golden brown. Let them cool for about 5-10 minutes before serving.

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MY FAVORITE COOKING EQUIPMENT

Chopping Board http://amzn.to/1UTwTfF
Chefs Knife http://amzn.to/1UTx0bl
Piping Bag http://amzn.to/1MRnrSv
Piping Tips http://amzn.to/1MRnyxh
Stand Mixer http://amzn.to/1SljeYV
Hand Mixer http://amzn.to/1UTxcas
Blender http://amzn.to/1WWfb9r

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CAMERA EQUIPMENT I USE

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EDITING SOFTWARE http://www.apple.com/final-cut-pro/

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