Sausage roll. Try The Premium Fresh Sausage Roll With Our Signature Blend Of Seasonings. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg.

The closest American food is pigs in a blanket, which wraps hot dogs in crescent roll dough. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. You can cook Sausage roll using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sausage roll

It's 1 tbsp of olive oil.
You need 1 of onion, finely chopped.
Prepare 150 of g/5½oz courgette, grated.
Prepare 150 of g/5½oz carrot, peeled and grated.
It's 2 of garlic cloves, grated.
Prepare 450 of g/1lb sausagemeat.
Prepare 400 g of tin brown lentils, drained.
It's of salt and freshly ground black pepper.
You need 500 of g/1lb 2oz block of ready-made puff pastry.
Prepare of plain flour, for dusting.
Prepare 1 of free-range egg, beaten, for brushing.
Prepare of shichmimi Togorashi sprinkle on the top.

Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.

Sausage roll step by step

To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.
Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you..
Shape the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. sprinkle with the Shichimi.
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment..
Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown..

Roll out all the puff pastry into one large. Sausage rolls make a great picnic or buffet snack and are delicious either hot or cold. Wrap pork mince in buttery pastry for little parcels of perfection. Take a chunk of the pork sausage meat and roll it into a snake shape-just under ½" thick. Place the sausage on one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.