NOELENE’S “COST EFFECTIVE” SAUSAGE ROLLS
1 roll of Today puff pastry
1 small onion, finely chopped
1 tsp of thyme
1 tsp of mixed herbs
Pepper to taste
1 egg (beaten)
1 Tbsp of Worcester sauce
8-10 Estcourt Pork Sausages
(Be careful with cheap sausages, they might be very salty. Taste the raw mixture and test for salt)
Remove the sausages from their casings, and mash them with a fork. Add the beaten egg, pepper and the herbs and onion, and mix thoroughly together. Add the Worcester sauce, and mix well
Roll out the pastry, and cut into about 8cm strips
Use a fork to put a decent amount of the sausage mix into the middle of the pastry. Spread it out evenly along the length of the pastry. Fold over, and flatten the ends with a fork. Cut into desired sizes (Cocktail or big).
Grease a baking tray with spray and cook or butter or oil
Place the sausage rolls a few centimeters apart, and bake at 200 for 12-15 minutes, or until the pastry turns light brown and puffy and cooked.
Remove from the baking tray and serve warm
You can get about 3 dozen cocktail, or 1 dozen big sausage rolls out of this mixture
Another adapted recipe of mine, to make it easy and cost effective
Sorry I’ll take pics when I make again
Recipe: Noelene Clayton
