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125g puff pastry (removed from fridge 20mins prior to making)

2 sausages, grilled in advance then cooled. (I use Cumberland but use your favourite)

2 tablespoons of dried thyme

A little plain flour to dust your work surface

1 egg beaten in a mug

 

Herb sausage rolls

preparation 5 mins • you cook for 6 mins •

Makes 10 little bites

Watch a 30 second preview of my cook-along video below

 

These are fantastic party food fillers. Use whatever sausages take your fancy, wrapped in delicious herb puff pastry and then cut into little bite size pieces. Amazingly moreish and bears the hallmark of any good party food - you won't be able to resist going back for more.

Lightly oiled baking tray

Rolling pin

Knife to cut the pastry

Pastry brush

Optional - square of kitchen roll as a size guide

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Before you start, preheat your oven to 190c. Have your sausages cooked and ready with plenty of room to roll out the pastry. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Lightly flour your work surface and place the pastry on top. Lightly dust your rolling pin with flour and then start rolling out the pastry into a large square roughly the size of a piece of kitchen roll. Pick the pastry up every few rolls to check that it doesn't stick. Roll the pastry as thin as you can without breaking. Sprinkle the dried thyme over one half of the pastry then fold over the remaining half and press together with your hands.

Roll the pastry out again into a rough square until the length is slightly longer than the length of two sausages. Trim the edges to make straight lines. Place the sausages next to each other horizontally along the bottom edge of the pastry. Cut a vertical line in between the sausages to create two strips of pastry each with a sausage on. All that's left to do is roll them up and place them onto your baking tray.

If you're making these in advance stop here and cover until you are ready to bake them. Before putting the tray in the oven, brush the pastry all over with beaten egg and bake for 20 minutes until golden.

I hope that you enjoy them.

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