Thursday, 10 December 2015

Festive Sausage Rolls: Spinach and Lemon, Orange and Cranberry, and Apricot and Mint

Festive Sausage Rolls


We love sausage rolls here.  If party fare is required, then sausage rolls are inevitable. This Lincolnshire sausage mix from Asda is only£1 and, along with a 500g pack of puff pastry which is currently £1 at Asda, makes approximately 50.

Sausage rolls looking like pedestrians on a busy city street
Ok, so these homemade ones are twice the price of  a pack of Asda's party sized frozen sausage rolls. But mine are bigger than the mini shop version. And you could make smaller ones to match the price if you wanted; I prefer to offer a more generous bite.  These homemade ones do taste enormously better and have a much lovelier texture though.  I have served them countless times without meat-eaters noticing that they are meatless which saves arranging two types of nibble. You could of course use your own favourite type of sausagemeat and this would work out fine (though the little guys photographed here are less fatty than pork sausagemeat would be.)

Making them yourself also has the benefit of being able to add flavours.  I mix crumbled greens from my freezer or snip in a handful fresh spinach leaves, lemon juice and lemon zest into one batch.  A handful of dried chopped cranberries, orange juice and orange zest go into another.  A few snipped mint leaves and a handful of chopped dried apricots go into the final batch.

These feel so festive, being all seasonally-scented with citrus, and look it too, all studded with colour. I have found that a batch of the various flavours go down well as a foodie gift for family members who are not partial to sweet bakes - they can be wrapped up in just the same way; just keep them in the fridge and instruct the recipient to do likewise or to freeze them if they will not be eating them in the next couple of days.

How I make them:



500g pack of puff pastry
1 packet of Lincolnshire sausage mix
1/2 tsp garlic powder
1/4 tsp ground black pepper (less if using freshly ground)
Additions - see above (the juice of a small fruit making up some of the liquid to make up the sausage mix as per instructions, the zest of a whole small fruit)

When making up the sausage mix, stir in the garlic, pepper and additions: if using sausagemeat then squish everything together with your hands.
Roll out half of the puff pastry to around 30cm x 40cm.  Slice in half across the width.  Squeeze the sausage in a line along the edge of one slice of pastry then roll it to encase the sausage and pinch the pastry shut.  Slice up into around 12-14 pieces per roll-up and place on a lined baking sheet, pastry down. Repeat with the rest of the pastry.  Bake at 200C for 20 minutes then cool on a wire rack. Store in an airtight container.

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