Ingredients
- 320g Puff Pastry Sheet
- 8 (approx 480g Cumberland sausages)
- 1 egg yolk
- 1tbsp milk
Method
- Preheat the oven to 220C (200C Fan) Gas Mark 7
- Unroll the pastry and cut down the middle lengthways
- Remove the skin from the sausages and mix well, add seasoning
- Divide the sausage meat in half and place down the middle of each length of pastry
- Mix the yolk and milk in a small bowl with a fork and brush down one side of the pastry. Roll the pastry around the sausage meat using egg to seat the edges
- Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
- Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray. Brush the tops with the rest of the egg mixture. Bake for 20 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving.
