SUPERIOR SKINLESS PICNIC SAUSAGE ROLLS

Superior Skinless Picnic Sausage Rolls

Preparation time: 10 minutes
Cooking time: 20 - 25 minutes
Makes 12 sausage rolls

Ingredients

                        

                                                         

1 pack Of Heck Superior Skinless Sausages

3 tsp fresh sage leaves, chopped

250g  ready-made Puff pastry

egg, beaten for brushing

plain flour for rolling

 

To decorate

1/2 tsp  sunflower seeds, lightly crushed

¼ tsp  Nigella seeds

 

Oven temperature: 200ËšC/180°C Fan/Gas Mark 6

Steps

  1. Place block of pastry onto a surface dusted with flour. Roll out the pastry to approximately 30cm x 26cm cut in half horizontally.
  2. In a bowl combine all the sausages together with the freshly chopped sage leaves. Mash together with a fork.  Divide the mixture ain two.
  3. Place half the mixture just off centre along the width of the pastry, brush the edge with beaten egg and carefully fold over the pastry, repeat with the other section.
  4. Cut each long strip into 6 sausages rolls depending on size required, with the blade of the knife crimp the edge.
  5. Place on a baking sheet and brush with beaten egg, cut 2 little snicks at the top of each sausage roll for decoration.
  6. Combine the seeds together and sprinkle over the top of the rolls.
  7. Place in the oven and cook for 20 – 25 minutes or until puffed and golden and cooked through, remove to a cooling rack after 5 minutes.

 

Tip 1. Other seeds can be used like caraway or sesame for the topping

Tip 2. If you like chutney add this to the  top of the sausage meat before folding over the pastry.

 

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