I have had one of those days at home alone, and needed something to distract my mind from job hunting. It's nearly the weekend, and with a trip to Wales lined up with my friends, I thought it was the perfect opportunity to make sausage rolls.
Because who doesn't love sausage rolls!?
The weather is beaming, and fingers crossed it will stay like this for the weekend. So I'm imagining us sat outside, a glass of rose in hand and some nibbles on the table.
Sausage rolls, with strong mustard on the side. Simple, yet delicious!
1 x pack Heck Sausages (97% pork)
1 x red onion
4 x sprigs thyme
1 x tbsp olive oil
1 x tbsp honey
1 x pack puff pastry
1 x egg
1 tsp cayenne pepper
Set the oven to 180oc.
Dice the red onion and simmer in a pan with olive oil, honey and thyme for 15 minutes until softened.
Meanwhile, remove the skins from the sausages. Put the sausage meat into a mixing bowl and mash together with a fork. Add the cayenne pepper, salt and extra thyme for seasoning. Add the simmered onions, and blend together with your fork.
Remove the pastry from the packaging and roll out. Using a knife, cut down the middle of the pastry lengthways. You should have two even pieces of pastry in front of you. Add the sausage meat in a line along both pieces of pastry, leaving room to fold the pastry over.
Mix the egg with milk, and using a pastry brush, brush onto the exposed pastry around the meat. Fold over and pinch the edges. Use a fork and press onto the edges. Slice evenly and place onto a baking tray. Brush over the egg mix on top, this will give your roles a nice shine.
Place in the oven for 20 minutes, or until browning on top.