What is it about train stations and sausage rolls? I’ve been travelling between London and Cambridge a fair bit this week and every station I’ve passed through has been filled with the scent of freshly baked (or at least reheated) sausage rolls and pasties. Each time I was tempted, but I held out knowing that homemade would be far better.
When I pulled a tray of these out of my college oven, that familiar pastry aroma was back. This was swiftly followed by a girl who shares my kitchen commenting, ‘that’s a lot for one person’… clearly not understanding the joy of batch baking! One of these reheated in the oven, with a spoonful of baked beans and pile of steamed broccoli is going to my dinner for the next few days and I am more than okay with that. Sausage rolls are so simple to make that a few easy touches can elevate them to the position of ‘ultimate’. Nigella seeds sprinkled on top add a touch of extra interest, using all-butter pastry ensures the best flakiness, interesting sausages will add more flavour than plain sausage meat with no extra effort from you. Trust me, these take 15 minutes to bake and will be far better than any station imitation.
Ultimate sausage rolls
- 6 sausages (I used caramelised red onion ones)
- 1 apple
- 1 onion
- 300g ready rolled puff pastry
- 1 egg, beaten
- sprinkling of nigella seeds
Preheat the oven to 200’C.
Use scissors to unpeel the sausages from their skins. Tip all the sausage meat into a bowl. Core and finely chop the apple – there is no need to peel it. Finely dice the onion. Add these to the sausage meat and mix everything together.
Unroll the puff pastry. Lay the sausage mixture down the centre of the pastry length ways. Lift the pastry around the meat and pinch together the join. Flip the long sausage roll over so this seam is on the base. Cut the roll into four and place on a lined baking sheet.
Brush each sausage roll with the beaten egg and top with a sprinkling of nigella seeds. Use a sharp knife to score three lines across the top of each one. Bake for 25 minutes until the pastry is risen, golden and crisp.