Mr Angry.

While at the Supermarket the other day doing my weekly shop (Well whizzing around all the isles until I got to the booze area where I perused the beers and Wines as if I were a Connoisseur for 20 minutes.) I nearly as we say 'Went off it' while clutching a packet of Sausage rolls. To be fair it was just not this particular supermarket that annoyed me it was just the final straw in what has been a long brewing annoyance with the great British sausage roll and its lack of meat inside the pastry shell that this countries food outlets are flogging.
OK I am making this sound like I am a victim in a truly heinous crime but the packet of sausage rolls I had in my hand was £1. A bargain I hear you all shout especially when you consider it had 8 rolls per pack. However when inspecting the contents of the packet all I could see was a large mound of Puff pastry and a very small layer of sausage meat.
So here is my recipe for putting together a mighty meaty feastie of a sausage roll !

The Pastry.

Place 1lb of plain flour and 8oz of diced butter into a blender and blitz until you have a nice bread crumb consistency. Now add 100 mls of water and blitz again. When the mix has started to form together tip the contents of the blender onto a work bench. You need to now work the mix until it comes together fully and you are able to form a ball with it.
Wrap it in cling film and allow to rest in fridge from 30 minutes.

When the pastry has rested lightly dust your work bench and now roll out your pastry into a rectangle shape.

The Sausage Meat

You can buy sausage meat at the supermarket or your butchers. I brought mine from the supermarket and then add 1 sliced chili, a big splash of Worcester sauce, some dried Rosemary and seasoning to the meat and then mixed it together. Your food imagination is your only limit as to what you want the flavour of your rolls to be. If you want to save even more time you can just buy some sausages and place them inside your pastry but that's just lazy !

If you are using sausage meat you need to shape your sausage meat into....erh a long sausage shape again and place it about a third of the way in on your rolled out pastry.

Next using egg wash brush the parts of the pastry that are surrounding the sausage meat and then fold the pastry so you totally encase the meat.

Now trim the ends of the sausage roll and portion then according to the size of your appetite ! I just stuck this bad boy in the oven whole...!!! ha ha ! joke !

Place on a baking tray and place in an oven at 180 degrees C for about 20 minutes. I use a thermometer and probe the sausage meat and so long as its over 75 degrees C the meat is cooked. The pastry might need a bit longer in order to give it a bit of a more pleasing colour to it.

Now tidy up like all good Chefs do !

When cooked turn out on a cooling rack.

I served mine with some of the Tomato sauce I blogged the other week !

In the words of the great Crocodile Dundee " Now that's a Sausage Roll...!" Enjoy !