If you find yourself left with an abundance of sausage meat that’s left over from your Christmas stuffing recipe or you still have a load of sausages in the fridge that you didn’t use for your pigs in blankets, why not turn them into mini sausage rolls for perfect Boxing Day snacks.
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- 450g quality pork sausage meat or pork sausages
- Handful of roughly chopped fresh, flat leaf parsley or 2 tsp of dried parsley
- 1 medium egg, beaten and some extra for brushing
- 50g of fresh breadcrumbs
- 3 medium onions, finely chopped
- 1-2 tbsp olive oil
- Pack of all butter puff pastry
- Salt and freshly ground pepper
- Plain flour for dusting
1. Preheat the oven to 200C / Gas 6. If using leftover sausages, remove the meat from the skins and discard the skins. Whichever type of meat you are using, place it in a large bowl, mix in the parsley, egg and breadcrumbs and season with salt and pepper to your taste. Set aside.
2. Heat the olive oil in a frying pan over a medium heat. Add the onion and fry for 5 minutes or until it has softened and begun to caramelise. Leave to cool.
3. On a lightly floured surface, roll out your pastry into approximately 36cm square and cut the square into 3 long strips and spread the with the fried onion down the centre of each strip.
4. Divide the sausage meat into 3 portions and make into 3 rolls about the same length as the pastry strips. Place the sausage meat on top of the onions, brush the edges of the pastry with beaten egg and then fold and seal the pastry. Carefully turn the roll over so the seal is underneath to prevent the roll opening up when cooking.
5. Brush each roll with some beaten egg and cut each roll into eight bite-sized pieces to make 24 mini sausage rolls in total.
6. Place on a baking tray lined with non-stick paper and bake on for 25 minutes until golden. Delicious served hot or cold for yummy Boxing Day snacks