Homemade Hogmanay Sausage Rolls!
All set for Hogmanay!
Beef sausage rolls!? I hear you, but why not? 🤷🏻♀️
My husband LOVES square sausage with an egg and a tattie scone for breakfast. Me? I enjoy it, but maybe once or twice a month, rather than a couple times a week.
This can leave us with a bit of a square sausage glut.
We tend to think of square sausage (aka lorne sausage) as a breakfast food. Or I did at least. But there’s no reason for that really, is there?
So I decided use it in sausage rolls and it worked brilliantly. I now have a batch of these in the freezer all ready for Hogmanay. How organised do I feel!? 😇
I might try and adapt my favourite meat ball recipe, next …
Ingredients (makes about 40 mini sausage rolls):
A half block of Balsar Glen square sausage
2 packs of pre-rolled filo pastry
1 egg (beaten)
Mustard (optional)
Method
Heat the oven to 200C/180C fan/gas 6.
Divide the square sausage into 4 portions.
Unroll the first pack of pastry onto a board and cut in half lengthwise.
Spread the mustard along the pastry, if using. (I created a 1 inch strip of mustard. There was a sense of mustard in the rolls but wasn’t overpowering. I’d probably add more next time.)
Take one portion, soften in your hands and roll into a long cylinder - I made two shorter sausage shapes and stuck them together.
Lay the sausage along the length of one of the pastry pieces.
Tightly roll the pastry around the sausage meat. Brush the ends with the beaten egg to secure.
Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet.
Repeat steps 5 to 8 with a second portion of square sausage.
Using the second pack of pastry, repeat steps 3 to 8.
You can freeze the mini sausage rolls at this point.
Brush more beaten egg all over the pastry.
Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen.
Sausage rolls can be a bit greasy, so I put them on a piece of kitchen roll for a few minutes before moving them to a serving plate.
I thought the ratio of sausage meat to pastry worked really well in these, but you may want to adjust thicknesses to your own preference.
Enjoy! Hx