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RECIPE: Sausage Wheels
Sausage Wheels by Sarah Wood of www.whatsnottoloveaboutbaking.blogspot.co.uk
My children love these sausage ‘rolls’. They are easy to prepare and can be baked in advance for bonfire night celebrations. You can also use ham and cheese instead of the sausage meat and if you haven’t got the time to make your own pastry, use a ready-rolled puff pastry sheet.
For a homemade pastry recipe, please visit my blog.
375g ready-rolled puff pastry
2 teaspoons Dijon mustard
450g sausage meat
1 egg, beaten
Onion seeds (optional)
1. Thinly spread the Dijon mustard over the unrolled pastry sheet.
2. Leaving a 5cm gap along the long side of the pastry, spread the sausage meat evenly and thinly to cover the rest of the pastry sheet. Brush the 5cm strip with beaten egg.
3. Beginning with the opposite edge, roll the pastry into a tight round. The egg washed strip should help to secure the last roll.
4. Wrap the sausage roll tightly in foil and chill in the fridge for at least 1 hour.
5. Preheat the oven to 220°C (gas mark 7) 6. Remove the roll and unwrap. Using a very sharp knife, cut the roll into 12 even slices. Arrange on a non-stick baking tray and brush with the remaining beaten egg. Sprinkle with onion seeds and bake in the oven for 15 -20 minutes till golden brown and cooked through.
Serve immediately or, if you are baking in advance, leave to cool and refrigerate in an airtight container till required.