3 recipes left in my ‘food countdown to my 30th birthday’! And today’s one is one I made for my brother. There’s only a 2 year age gap between him and me so we spent quite a lot of time together growing up and most of our friends had brothers/sisters from our age too so we were very often at the same friend’s houses too. Although we didn’t really cook as much together back then, unlike me and my sister which has happened a lot more often, we did spend a lot of time having lunch together as we went to the same secondary and primary school. One of my best memories of those lunches is watching M*A*S*H* reruns on tv, a show that pretty much no one in our school knew or had heard about but we both loved it all the same.
When it came to our lunch, neither of us were very creative though, we’d often eat the same thing every week but one thing we ate quite a lot were sausage rolls. The best ones we ever had, were without a shadow of a doubt, were the ones they sold in our local soccer team’s club house just around the corner from where we lived and both played soccer at. The lady who sold them popped them into a little grill and out they came, perfectly cooked, lovely pastry and deliciously tasty meat. Unfortunately they stopped selling them after a year or so but they still are the best pre-made sausage rolls I ever had in my life to this date.
Now, as we were both really young and not that much into cooking yet, we never made sausage rolls ourselves, but we both spend a lot of time cooking now so I’m making him his own recipe today as I couldn’t be more blessed to have him as a brother (don’t worry sister, your recipe is coming soon too – same goes for my dad who’s recipe is still to come too!). So brother, this one is for you, I’m really grateful to have had you by my side the last 30 years – hope you enjoy it!
Makes: +-6 sausage rolls
- 500g pork sausages/pork sausage meat
- 2 teaspoons tarragon
- 3 tablespoons of dried breadcrumbs
- 1/2 red onion
- 1 roll of square (or rectangular, just not round) puff pastry (around 320g)
- 1 egg yolk
- 1 tablespoon of milk
Slice up the onion in very small pieces and cook in a little bit of olive oil in a frying pan, along with the tarragon. Set aside and let it cool down.
If you were able to buy sausage meat from your local butcher, mix it with the breadcrumbs and onion, mix well with your hands and set aside. If you were only able to get actual sausages (like me), then squeeze out the meat, add the breadcrumbs and onion and mix it all really well with your hands.
Roll out the sheet of puff pastry and cut out squares of about 10×10 cm. Take some sausage meat and shape into a sausage. Now as you can see from the results, I didn’t make my sausages big enough and they didn’t come out of the pastry in the end, so make sure that they go just to the edge or just over it. Place about a cm from the edge of the left side, fold over and press the edges together. Use a fork and create a nice looking pattern on the edge. Make a shallow cut across the top and place on a baking sheet. Repeat and finish off by mixing the yolk of an egg with some milk, use a brush to brush it on the puff pastry top & sides. Pop in the oven at 180° for about 20 minutes, until golden brown and cooked in the middle.