As Christmas approaches I have been thinking about what I need to bake. Sausage rolls are always very popular at that time of year, so I decided to make them again, but using caramelised red onion chutney instead of the usual chopped onions.
That turned out to be a good choice as the sausage rolls were great, with the crisp buttery flaky pastry the flavour of sage and the sweetness of the caramelised red onion just coming through. I really enjoyed these sausage rolls and will be making more in time for Christmas.
Of course you could also make these with shop bought puff pastry
The recipe is actually very simple, a buttery flaky pastry, filled with a simple mixture of sausage meat, sage and the red onion chutney.
Once cooled they freeze very well too, so can be made well in advance of Christmas and simply reheated when required.
As well as this version I have another sausage rolls recipe, which is ideal for Christmas
- 220g(1 cup + 6 tbsp) plain flour
- 150g(11 tbsp) unsalted butter, chilled in the freezer for 45 minutes
- 3-4 tbsp water, chilled
- pinch of salt
- 450g(1 lb ) pork sausage meat
- 4 tbsp caramelised red onion chutney
- 4 tsp dried sage
- salt and pepper to taste
- 1 egg lightly beaten.
- Place the flour into a large mixing bowl and toss the butter in it.
- Then grate the butter into the flour, turning the block to stop the butter from melting on your fingers.
- Using a small spatula or a table knife turn the flour and butter over until all is mixed together.
- Add the tablespoon of water and continue to mix with the spatula.
- Use your hands to pull the dough together, using a little more water if necessary, until the side of the bowl is clean.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Place the sausage meat into a large bowl.
- Sprinkle over the dried sage.
- Add the red onion chutney and then mash everything together with a hand, to ensure that all the ingredients are well mixed in.
- Add salt and pepper to taste(or sprinkle over the sausage just before wrapping in pastry).
- Divide the mixture into four and form each part into a sausage shape 12 inches long. I did this by wrapping each portion in cling wrap and then squeezing to form the sausage shape of the correct length.
- Chill them in the fridge until required.
- Preheat the oven to 220C/200C fan/ 430F.
- Line two baking sheets with parchment paper, or silicone mats.
- Divide the pastry dough into two parts
- Roll out one half , on a floured surface into a rectangle 30cmx20cm(12 inches x 8 inches.)
- Cut into two, lengthwise to have two 30cmx10cm rectangles.
- Place one length of sausage onto one piece of pastry dough.
- Brush one long edge of the pastry dough with egg wash.
- Take the other long edge and pull it over the sausage, continuing rolling the pastry onto the egg washed edge.
- Turn the whole thing so that the exposed edge is on the bottom.
- Take a sharp knife and cut the long sausage roll into 6 pieces.
- Place onto a baking sheet, leaving a gap between each.
- Repeat with a roll of sausage on the second rolled out piece of pastry dough.
- Roll out and fill the second half of pastry dough as above.
- With a pastry brush wash each sausage roll with egg wash.
- Take a pair of scissors and snip each sausage roll in three place along the top.
- Bake in the oven for 20 to 25 minutes, until the pastry is a nice golden brown and the sausage meat is cooked through.
- Remove from the oven and transfer to a wire rack to cool a little before serving.