Recipe uploaded by

2 ratings

Recipe by John Torode

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
2. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
3. Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.

136 kcalories, protein 4g, carbohydrate 9g, fat 10 g, saturated fat 4g, fibre 0g, salt 0.52 g

Latest comments and suggestions

• ccraig86

  10 September 2009

  ccraig86 rated and commented on this recipe

  

  YUM!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rebekah

  30 October 2009

  Rebekah commented on this recipe

  Hello. I made these for the other half's family and they went down a storm. Super easy to make, but i cut them a bit thin, so they were a bit like sausage roll discs, but they somehow seemed even more impressive. One problem, they're a bit too moorish and we all ruined our dinner fromeating too much!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrew

  05 November 2009

  Andrew rated and commented on this recipe

  

  This is a nice simple recipe and I love sausage rolls, however I prefer the Australian variety. If you want to make the Australian sausage rolls you just substitute pork mince for lean beef mince. I find pork very oily and fatty, whereas beef isn't as much. You can also mix equal quantities of pork and beef together (like a good meatball) to give a nice mixed flavour. For a twist you can add more adventurous flavouring to some of the mince like ground chilli power, paprika, garlic, spring (salad) onions, etc. One or more!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12541/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• ½ small garlic clove
• handful parsley , chopped
• 400g pack sausagemeat or sausages
• 375g pack ready-rolled puff pastry
• 1 beaten egg , to glaze

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 20

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Can be frozen uncooked

Ingredients

• ½ small garlic clove
• handful parsley , chopped
• 400g pack sausagemeat or sausages
• 375g pack ready-rolled puff pastry
• 1 beaten egg , to glaze

136 kcalories, protein 4g, carbohydrate 9g, fat 10 g, saturated fat 4g, fibre 0g, salt 0.52 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk