Sage & Onion Sausage Rolls

Did I make this up? Does it already exist? Why is it not in all the shops?

I love homemade stuffing. I also love sausage rolls, so....here are stuffing sausage rolls! Same ingredients as the stuffing but with more meat content, whacked onto ready made pastry (make your own if you're fancy), they are incredible!

These test rolls are giant due to too much meat and too little pastry. Next time they will be normal sized.

Ingredients

• 1/2 tbsp butter

• 20g breadcrumbs - I mix plain breadcrumbs with a packet of dried sage and onion stuffing mix and use for recipes like this, Christmas parmos and so on.

• ½ tsp onion powder

• ½ tsp garlic powder

• Pinch black pepper

• ½ tsp mixed dried herbs

• ½ tbsp sage

• ½ tsp baking powder

• ½ tsp self-raising flour

• 350g sausage meat

• 1 egg, beaten
  

Method

1. Preheat the over to 180C.

2. Add the breadcrumbs, dried spices, dried herbs, sage, baking powder and flour to the bowl and mix well to combine.

3. Add in the butter plus 100ml boiling water, mix well and leave to stand for 5 minutes.

4. Add the sausage meat and mix thoroughly.

5. Unroll (or roll out!) your pastry and cut into rectangles.

6. Place the stuffing mix onto each, leaving enough pastry to wrap sideways over the meat and seal at all ends.

7. Brush the edges with beaten egg and seal.

8. Place, seal side down onto a baking tray covered in baking paper.

9. It's best, but not essential, to refrigerate for at least an hour so they hold their shape when cooking. At this point you can also freeze them to bake later.

10. When ready to bake, brush with beaten egg and place in the preheated oven.

11. Bake for 25-30 minutes or until cooked through.