BBC SAUSAGE ROLLS RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
• Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
• Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
• Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
• Unroll the pastry onto a board and cut in half lengthways.
• Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
• Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
• Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.
• Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.