SAUSAGE INGREDIENTS RECIPES
SAUSAGE RECIPES - BBC GOOD FOOD
Discover BBC Good Food's favourite sausage recipes, including classic bangers and mash, comforting casseroles and our best ever toad-in-the-hole.
Provided by Good Food team
Number Of Ingredients 1
SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES
Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.
Total Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. 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.
- 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.
- 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.
- 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.
- 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. Serve with piccalilli and a cress salad.
- Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
Nutrition Facts : Calories 551 calories, FatContent 37.9 g fat, SaturatedFatContent 15.5 g saturated fat, ProteinContent 22.8 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 3.3 g sugar, SodiumContent 2.11 g salt, FiberContent 2.5 g fibre
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SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES
Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine british
Calories 551 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine british
Calories 551 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. 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.
- 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.
- 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.
- 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.
- 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. Serve with piccalilli and a cress salad.
- Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
See details
SAUSAGE ROLL RECIPE | JAMIE OLIVER RECIPES
Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine british
Calories 551 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine british
Calories 551 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. 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.
- 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.
- 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.
- 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.
- 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. Serve with piccalilli and a cress salad.
- Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
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