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Anthony’s 3 ingredient sausage rolls

Course Fingerfood, Snack
Cuisine British
Keyword 3 ingredients, puff pastry, sausage rolls, sausages
Prep Time 15 minutes
Cook Time 50 minutes
Servings 24 sausage rolls
Author Eleni Georges

Ingredients

  • 3 puff pastry sheets, 24cm squares
  • 12 gourmet beef or pork sausages, 1kg, 12cm long each
  • Small bowl of water, for brushing
  • 4 tbs mixed sesame seeds, black and white (optional for decoration)

Instructions

  1. Preheat the oven to 190˚C fan forced. Take out 3 puff pastries, separate them and leave them on a clean working bench. With kitchen scissors gently cut through the skin of each sausage without cutting through the meat. Discard the sausage skin and repeat the process until all the sausages are done.
  2. Place a puff pastry in front of you and put two sausages in line on the top quarter of the puff pastry and two sausages on the bottom quarter. Join each pair of sausages together then cut the puff pastry along in the middle. Brush some water on the edges of the pastry and loosely roll the sausages making sure that the seams are sealed and are facing downwards. Cut the rolls in four equal parts, make sure the meat is not poking out and pinch the edges of each side a bit. Repeat the process with the rest of the sausages and puff pastries, 24 sausages will be made.

  3. Line a baking tray with some baking paper and add enough sausages on itfor them to cook but allow space around them as they will expand. Brush the top with some water. Using the back of the knife press gently on top of the puff pastry to make some diagonal impressions and then sprinkle some sesame seeds on top.

  4. Bake for 25min on the top oven rack until they are golden brown. Enjoy the baked sausage rolls with some tomato sauce for a snack or even a salad to complete the meal. Read the notes above for more details on freezing sausage rolls.