Apple and Sage Mini Sausage Rolls

The other day, I had some friends over, but they were coming at 3pm which is too late for lunch but too early for dinner. So I decided on making a sort of afternoon tea with scones (recipe to come), roast ham and mustard sandwiches, chocolate cupcakes (recipe to come) and mini sausage rolls. I also bought some prosseco and gin & tonic to have instead of tea. So we had a right giggle drinking  at 3pm on a Friday with the satisfying knowledge that all our colleagues are hard at work. 

So here's the recipe for the sausage rolls which were super easy to make! I made them the day before and they only really took about 30 minutes maximum. You can freeze them pre-cooking to roast in the oven on the day you want them and kids and adults alike love them so they are perfect. I also think they are much cheaper to make than store bought frozen or fresh sausage rolls, and you get to experiment yourself with the flavour on the inside. Chorizo rolls? Borevors rolls? Yes please!

I ended up with pork, sage and apple. Luckily for me, there was a special offer on the sausages at the butchers counter, so I managed to get 4 links for 50p, bargain! That makes 16 mini sausage rolls or four regular ones with half a pack of store bought puff pastry. I thought they were much tastier than store-bought rolls and with less salt. So try it yourself. :)

Ingredients
1/2 pack of Puff Pastry
4 links of Pork sausages
Salt & Pepper
2 tbsp fresh Sage, finely chopped
1 Apple, peeled and grated
1 Egg, whisked

Recipe
Pre-heat oven to 200 degrees.

Squeeze the pork meat out of the sausage skins and put it all into a bowl. Mix in the sage, apple, lots of black pepper and about 1/2 tsp of salt until well combined. Put to one side.

Roll the pastry out into a rectangle and cut in half, then half again. Lay the sausage mixture into the middle of the pastry. Brush some egg wash onto one side to act as glue, then tightly roll the pastry over the sausage until sealed on the other side. With the seam on the bottom of the your chopping board, cut the rolls into four even sized pieces and lay onto greaseproof paper. This is the point where you can freeze the rolls to cook for another time if you're making a large batch.

Do the same with the remaining three rectangles. When you're finished, brush all mini rolls with the egg wash and put onto the middle shelf of the oven to cook for 25 minutes or until the outside has browned.

Eat with your sauce of choice! I used reggae reggae BBQ sauce, and Spur sauce. :)