My Epic Sausage Rolls

Skin the sausages

Egg wash before putting the puff pastry on

Cut into 1-2cm squares

Ingredients:

• Serves 4-6

• 6 large Prok sausages or Chipolates

• Puff Pastry (ready made for convenience)

• I punnet of sage leaves

• Salt, Pepper

For the glaze:

• 2 eggs

• 1 tsp of Dijon mustard

• Sesame seeds

Instructions:

Step 1: Prepare

• Ensure your puff pastry is defrosted

• Preheat the oven to 180 degrees

• Line a large baking tray with baking paper

Step 2: Make the egg wash

• Beat 2 eggs in a bowl with the dijon mustard and set aside

Step 3: Make the sausage mix

• Skin your sausages (like in the picture above) and put the sausage mixture in a bowl

• Add salt and pepper

• Finely chop the sage and add in

• Using your hands mix everything together so it’s evenly mixed

Step 4: Prepare the pastry

• On a large surface/ chopping board lay one sheet if puff pastry down

• Roll the sausage and press it flat (about 1cm thick) - as pictured) and then egg wash around the edges and in the middle

• You will have two sausage rolls to one sheet of pastry

• Place the second sheet of puff pastry on top and press the edges with a fork

• Cut through the middle and then cut to 1cm squares

Step 5: Glaze the sausage rolls

• Glaze the sausage rolls and then put on the baking tray

• Sprinkle with pepper

• Optional - You can put a split on top on each sausage roll if you want to for decor or prick with a fork

• Bake in the oven for 10 minutes - take out re-glaze and sprinkle sesame seeds on top, bake for another 15 until cooked through and golden brown. TIP - If you put the sesame seeds on too early they will burn