Sausage rolls are surprisingly simple to make, and are a wonderful appetizer to serve at a party. They are fabulous served either hot or cold, and are flaky and moreish.
- 6 Traditional Pork Bangers
- Puff Pastry, thawed
- 1 Egg
Preheat oven to 375F. Roll out your puff pastry, and slice with a sharp knife into rectangles that are approximately 7 inches long x 4 inches tall.
Remove the casing from each banger. Roll the uncased sausage meat between your hand, and place onto the puff pastry. Each banger makes one complete sausage roll, so aim to make six sausage rolls from one pack of bangers.
Roll the pastry over the sausage meat, and seal the pastry. Score the tops diagonally with a sharp knife and then brush them with the beaten egg over the topside of the pastry.
Bake in a preheated oven for 25-30 minutes until the pastry has risen and browned, and the sausage is thoroughly cooked within to 165F.
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