Homemade Sausage Rolls
|Sausages||13 Ounce (400 gram)|
|Flour||1 Tablespoon (for dusting)|
|Plain flour||7 Ounce (200 gram)|
|Wholemeal||2 Ounce (50 gram)|
|Hard sunflower margarine||5 Ounce, chilled and diced (150 gram)|
|Iced water||3 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Egg||1 , beaten|
1. The evening before, snip each sausage at one end and squeeze the sausage meat out on to a chopping board lightly dusted with flour. Roll the sausage meat out into thinner sausages.
2. Sift both flours and the salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough iced water to mix to a soft dough, then stir in the poppy seeds. Turn the dough out on to a lightly floured surface and knead briefly.
3. On a well-floured surface, roll the pastry out to a rectangle measuring 30 x 25 cm (12 x 10 inches) then cut into 10 cm (4 inch) wide strips. Lay the sausage meat down the centre of each strip. Brush 1 edge of each strip with beaten egg and roll over. Cut into 5 cm (2 inch) sausage rolls, or longer, and put on a baking sheet.
4. Make a couple of cuts in the top of each roll and brush with the remaining egg. Refrigerate for 15 minutes before baking in a preheated oven, 200°C (400T), Gas Mark 6, for 15 minutes. Leave to cool before packing, allowing 3 sausage rolls per portion. Keep the remainder in the refrigerator for up to 3 days. (Alternatively, freeze the uncooked rolls on trays and bake from frozen when required, adding .5 minutes to the cooking time.)