If you ever want to pimp up a sausage roll adding herbs is the best way to go. These pork and herb sausage rolls are so easy to make and have a brilliant earthy and fresh flavour. You can either use dried mixed herbs or make fresh herbs sausage rolls. Herby sausage rolls are quick to make and way too easy to eat.
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Nibbles, Party Food
Cuisine British, International
greaseproof paper / baking parchment
375gPuff Pastry(if frozen make sure it has defrosted before use)
500gPork Sausage Meat
2sprigsfresh rosemary(finely chopped)
Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
Line 2 baking trays with greaseproof paper / baking parchment.
Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
Cut the pastry sheets into 3 equal pieces.
Add the 500g of sausage meat into a bowl with the chopped fresh herbs or dried herbs and mix together with your hands. Add any left over herbs to the puff pastry.
Divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry.
Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
Gently score the top of the sausage roll.
Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
Brush the sausage rolls with the beaten egg and place them in the oven. (You can add a sprinkle of dried herbs on top if you would like for decoration and more flavour)
Bake the Christmas sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
Serve hot or cold.
•The herby sausage rolls are great to make ahead of time. Once they are made (before you add the beaten egg) place them in the fridge and pull them out when you're ready to bake. Add the beaten egg and bake for the same amount of time as the recipe.•If you can't find sausage meat you can use regular sausages and cut the skins off.•The sausage rolls can be eaten hot or cold.•You can freeze them before they are baked to enjoy later. Defrost them and then bake as per the instructions.•Easy to make gluten-free by using gluten-free pastry.•Make vegan sausage rolls by using vegan sausage meat.