Valentine Warner shares his recipe for ‘Mexican sausage rolls’

Sausage rolls are a staple British food item. They’re so common that it is easy to forget what clever things they are.

Sausage rolls consist of a buttery puff pastry baked to golden perfection that gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.

So often overlooked, this easy dish celebrates the amazing variety of British sausages and leaves room for improvisation.

They can be made in large batches and frozen to have on hand for a last-minute dinner or an afternoon snack.

So are sausage rolls that easy to make? According to celebrity chef Jamie Oliver his recipe makes it “super easy”.

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He claimed that they are “absolutely beautiful served warm from the oven” and that “these tasty and delicious sausage rolls are a total joy”.

This recipe serves four and takes one hour and five minutes to cook – but the preparation time is quick.

Ingredients 

Olive oil

One red onion, peeled and finely sliced

One spring of fresh sage

Six pork sausages

One handful of breadcrumbs

Fresh nutmeg, for grating

250g ready-made puff pastry

One egg

A little milk

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Method 

1. Preheat the oven to 180ºC/350ºF/gas four. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

For those who don’t fancy pork, Jamie claimed that lamb or beef sausages “work just as well” in this recipe.

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