Sausage Rolls

Ingredients

• 4 lb. ‘Frenlite’ Flaky Pastry
• Pinch of Dried Mixed Herbs
• A small Onion finely grated (optional)
• 1 lb. Sausage Meat

Method

1. 1

   Roll the pastry out to 1/8 inch thick.

2. 2

   Mix the sausage meat, grated onion and mixed herbs together.

3. 3

   Roll the mixture out to a long strip.

4. 4

   Place this in lines on the pastry.

5. 5

   Cut the strips across, allowing sufficient pastry to roll round sausage and overlap slightly.

6. 6

   Brush the edge of each piece with egg.

7. 7

   Roll up round sausage and seal the flap firmly, leaving the two ends open.

8. 8

   Flake up the edge of pastry with a knife.

9. 9

   Make two cuts in the top of each roll.

10. 10

    Brush with egg and bake in a very hot oven about 10-15 minutes.

11. 11

    Heat oven to 500°F. and reduce to 475°F. or Mark 10 reduced to 9.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.

SAUSAGE ROLLS 4 Ib. ‘‘Frenlite’’? Flaky Pastry Pinch of Dried Mixed Herbs A small Onion finely grated (optional) + Ib. Sausage Meat

Cook this with the app: pantry check, scaling, and the assistant.