Ho ho ho we are rapidly approaching the big day and what better way to get into the festive spirit then to bake some festive sausage rolls. What makes them festive I hear you ask… ? Well, that would be the nutmeg. Ok; so not the MOST festive of treats, but maybe this means we can actually eat them all year around… ? Yes, let’s go with that.
- Knob of butter
- 1/2 Large onion, finely chopped
- 4 Streaks of bacon
- 2 tblsp Maple Syrup
- 450g Sausage meat
- 1 pack of Ready Rolled Puff Pastry
- 1 Egg – beaten
- Black pepper to taste
- Generous Grating of Nutmeg
- Poppyseeds for sprinkling
- Pre-heat the oven to 200C Conventional/180C Fan
- Line a baking tray with lightly greased baking paper
- Finely chop the onion and add to a frying pan with the butter.
- Cook on a low heat so as not to burn the onions
- Once the onions are turning a golden colour, add the bacon…
- Now drizzle 1 tblsp of maple syrup evenly over the bacon
- Cook until browning, then turn the bacon over and mix around the onions to make sure they are not burning.
- Now drizzle another tblsp of maple syrup over the bacon. It will start to turn into an amazing sticky, brown gooey mix that will taste incredible.
- Now take the pan off of the heat and pour the onions into a large mixing bowl. Chop the bacon up into small pieces and add to the bowl.
- Add the sausage meat, black pepper and nutmeg and mix well until combined.
- Now roll out the pastry
- Cut in half lengthways…
- Now place half of the sausage mixture onto each strip of pastry and spread evenly in a cylindrical shape down the middle of the pastry. Try to make it even so that when the sausage rolls cook they all cook evenly and don’t spill out of the pastry.
- Brush the edge with beaten egg so that when you seal the pastry it will hold better.
- Wrap the pastry over, join the edges and press gently with a fork to seal.
- Brush with the beaten egg to glaze the pastry and then sprinkle poppy seeds over the top.
- Now cut into 4cm wide pieces and place onto the baking tray.
- Bake for 25 minutes until golden brown and the pastry has puffed.
I hope you like this recipe; I love the taste of the maple syrup in this making them slightly sweet, and the nutmeg creating that festive flavour.
Thanks for stopping by,