Perfect for the festive period, Jekka's Herby Sausage Rolls are a delicious snack or canape. They can be made with a number of different herbs and this recipe has been developed to go along with the herbs in Jekka's Winter Collection Herb Boxes.
Jekka's Herby Sausage Rolls will be featured on Love Your Weekend with Alan Titchmarsh.
Makes 10 small herby sausage rolls or 5 big ones if you prefer.
- 1 dessertspoon of olive oil
- 1 small onion, finely diced
- 450 g sausage meat (can use sausages and remove the the meat from the cases)
- 25 g mixed herbs. Jekka's suggestion for herbs are Sage, Parsley, Thyme, Winter Savory, Marjoram, Rosemary or any of your favourites but three is a good number. Removed from their stems and finely chopped
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 375 g pack all butter puff pastry (either ready rolled or just roll)
- 1 egg, beaten with tablespoon of water
- Heat oven to 180 Deg C / gas mark 4
- Heat the oil in small frying pan, add the diced onions and fry gently until soft and golden. Then remove from heat and allow to cool.
- Put the sausage meat in a bowl with the seasoning, finely chopped herbs add the cooled onions. Mix until well combined.
- Rollout the pastry on a lightly floured surface into a rectangle about 25cm x 36 cm x 3mm deep.
- Working from the narrow side, place a thin roll of herb sausage meat 2cm from the edge.
- Brush the edge with beaten egg and gently bring the pastry over the sausage meat.
- Firm the pastry edges together and then cut the remaining pastry away. Firm the cut edge of the sausage roll with the prongs of a fork in order to seal the pastry.
- Cut the roll into either 2 or 4 depending on your preference.
- Repeat this until all the pastry has been used. If you find you have any sausage meat left over, wrap it up carefully, then it can be used the next day either fried for a tasty breakfast or to make small sausage burgers or a light evening meal.
- Put the uncooked sausage rolls onto a baking sheet on a baking tray, bake in the oven for 35 mins until golden and puffed and the sausage meat is cooked through with no pink meat.
- Allow to cool slightly before serving with salad, cheese and chutney. Try Jekka's chutney recipes, for example Jekka's Myrtle Berry, Apple & Walnut Chutney.