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Steenbergs Sausage rolls Recipe

Sausage rolls are a popular picnic snack, or lunch favourite when eaten warm, but so often one buys a sausage roll with wonderful anticipation and somehow the taste doesn’t quite hit the spot! However, these seem to be accepted openly – and in fact I have never cooked enough.

Steenbergs Sausage rolls Recipe
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Ingredients

For the recipe:
  • 500g pack puff pastry, or you can make your own
  • 1lb sausage meat
  • 1tbs Steenbergs organic crushed chilli flakes, add more to taste
  • 1 apple, chopped into small pieces - I used dried apple pieces
  • 2 tsp Steenbergs organic zhug, add more to taste
  • 1 tsp Steenbergs organic black peppercorns, freshly ground
  • 1 tsp Steenbergs pink Himalayan salt
  • 1 tbs Organic extra virgin olive oil or an egg, whisked

Sausage rolls are a popular picnic snack, or lunch favourite when eaten warm, but so often one buys a sausage roll with wonderful anticipation and somehow the taste doesn’t quite hit the spot! However, these seem to be accepted openly – and in fact I have never cooked enough. The wonderful thing about them is that you can add any amount of flavouring to the pork sausage meat, and produce a variety of flavours.

Method

01
Heat oven to 220oC/Gas Mark 7. Roll out the pastry on a floured surface, to about 3mm thick. Leave to rest for a few minutes to reduce shrinkage
02
Split the sausage meat into two - I used two different flavours but if you just wish to do one flavour then put the whole of the meat into a bowl
03
Add the crushed chillies and apple to one portion of sausage meat, zhug to another. Add salt and pepper to both portions
04
Leaving an inch for the edge, put the sausage meat in a line on the pastry. Leave half an inch for the other side and cut the pastry. Repeat with the rest of the sausage meat and pastry. Brush the edges with either oil or egg and fold over, pressing slightly. Turn the 'roll' over (so seam is at the bottom) and brush with oil or egg
05
Cut into smaller rolls - whatever size you choose and bake on a baking tray for 25-30 minutes, until golden brown