John Torode’s summer sausage rolls
They’re perfect for picnics, parties - or just enjoying on the go. If you love tucking into a warm sausage roll, John Torode’s in the kitchen to show you just how easy they are to make at home.
Classic sausage rolls
Makes 8-12
Ingredients
1 clove garlic
Pinch of salt
100ml cold water
Pinch of black pepper
800g sausage meat
500g puff pastry, rolled out to about 36 x 36 cm
1 egg, beaten
Sesame seeds, or poppy seeds, to sprinkle, optional
Method
1. Preheat the oven to 200˚C. Line two baking trays with greaseproof paper and lightly grease.
2. Crush the garlic with the salt and stir it into the cold water along with a good pinch of pepper.
3. Place the sausage meat in a mixing bowl and turn onto a high speed. Pour the garlic water into the mixture and mix to combine. Place the sausage mixture into a piping bag, just halfway, or it will come out of the top. Cut a piece off the end of the piping bag so you have a 4cm diameter hole.
4. Lay the pastry onto a floured workbench and cut in half lengthways. Pipe the sausage mixture in one continuous length from one end of the pastry to the other end. Roll the pastry over the sausage mixture, brushing the edges of the pastry with water to seal. Repeat by piping the mixture along the edge of the other piece of pastry.
5. Brush the tops with beaten egg and sprinkle over your choice of topping. Cut the rolls into pieces and arrange on the baking trays with a good amount of space between each one so they can puff up.
6. Bake for 25-35 minutes or until cooked through and golden brown.
Chorizo and halloumi sausage rolls
Makes 8-12
Ingredients
120g Halloumi, torn into olive sized pieces
400g Cumberland sausage meat
140g hot and spicy cooking chorizo
2 tbsp cold water
1 tsp dried oregano
500g puff pastry block, rolled out to about 28 x 32cm
1 egg, beaten
Nigella seeds or black sesame seeds, to sprinkle, optional
Method
1. Preheat the oven to 200˚C. Line two baking trays with greaseproof paper and lightly grease.
2. Place the halloumi in a frying pan on a medium heat with a little oil and cook until golden.
3. In a large bowl mix together the sausage meat, chorizo and water. Stir in the cooked halloumi and oregano and mix well. Place the sausage mixture into a piping bag, just halfway, or it will come out of the top. Cut a piece off the end of the piping bag so you have a 4 cm diameter hole.
4. Lay the pastry onto a floured workbench and cut in half lengthways. Pipe the sausage mixture in one continuous length from one end of the pastry to the other end. Roll the pastry over the sausage mixture, brushing the edges of the pastry with water to seal. Repeat by piping the mixture along the edge of the other piece of pastry.
5. Brush the tops with beaten egg and sprinkle over your choice of topping. Cut the sausage rolls into 4-5 cm pieces and arrange on the baking trays with a good amount of space between each one so they can puff up.
6. Bake for 25-35 minutes or until cooked through and golden brown.