RECIPE: homemade sausage rolls

We're back at Hartford House with Chef Jackie Cameron.

 

This week we make our own sausage rolls using the finest Midlands ingredients. Yum! Watch the how-to video guide below. 

 

The below recipe is as it appears in East Coast Tables: The Inland Edition. Get your copy from any good bookstore. 

 

My Mother's Sausage Rolls

 

Here's Hartford House's Jackie Cameron doffing her chef's hat to one of the big influences on her stellar cooking career. Makes 24 mini-rolls. 

 

Ingredients: 

 

Method: 

Prepare a baking tray with cooking spray. Squeeze sausage meat out of skins. Add crushed garlic, rosemary, salt and pepper. Unroll puff pastry, divide mixture and pastry into three. Place first third of sausage mixture down width of pastry. Brush on both sides of this sausage mixture with water. Roll pastry over sausage mixture, secure by pinching together. Prick top of roll with fork. Brush with whisked egg, cut into eight portions. Repeat with remaining two thirds of pastry and meat mixture. Place on tray, bake at 200c until golden and cooked, about 25 mins.