- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
- 450 g higher welfare pork sausage meat, such as free-range or organic
- 1 onion, very finely chopped or grated
- 2 tsp finely chopped sage
- 250 g ready-made puff pastry
- plain flour, for dusting
- 1 higher welfare egg, such as free-range, beaten
- 1 tsp poppy seeds
Tips and Suggestions
For an interesting twist, replace the sage and onion with apple and rosemary. Or try brushing the pastry with a little wholegrain mustard to give plain sausage meat an additional kick.
1. Preheat the oven to 200C/fan 180C/gas 6. Put the sausage meat, onion and sage into a large bowl and mix well.
2. Roll the pastry onto a floured surface into a big rectangle as thick as a pound coin. Cut lengthways into two long, even rectangles. Divide the sausage mixture in two and roll each piece into a sausage shape with your hands. Lay the pieces lengthways along the centre of each rectangle.
3. Brush the long edge of the pastry with water, then fold one side of the pastry over to wrap the filling inside. Press down with your fingers or a fork to seal the join.
4. Brush with the beaten egg and sprinkle with poppy seeds. Cut the long rolls into bite-size chunks and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through.
Recipe supplied by RSPCA
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