Sausage Rolls

Growing up in South Africa, sausage rolls were one of my favorite snacks. I love meat pies generally, and I also have made Cornish Pasties, Steak and Mushroom Pies, Curry Beef and Curry Chicken pies and more. But, Sausage Rolls are a favorite.

Ingredients:

• Medium Brown Onion
• I lb of regular sausagte
• 1 lb of spicy sausage
• Regular bread crumbs
• 2 eggs
• Sea salt
• Pepper
• Cumin
• Peri-Peri
• Puff Pastry

I like them peppery and spicy. The way I make them is I first caramelize chop the onion. When it cools, I add them in a large mixing bowl to the sausage, and I break one egg into the mixture. I mix it well, assessing the moisture, then I add breadcrumbs, usually about a cup, which helps absorb the moisture. When the mixture feels about right, I add a teaspoon of cumin, a table spoon or two of black pepper, a teaspoon of sea salt and a table spoon of peri peri. I mix it up well to distribute the spices evenly and let it sit, covered in the fridge for a few hours or as long as overnight.

First I preheat the oven to 350.

Then I lightly flour a rolling surface, and roll out the puff pastry. I spoon a long strip of sausage along one side and roll it over so its covered. Then I massage it to get the spread even. I cut off the stop from the rest of the dough, then cut the rolls into bite sizes and place them on a lined cookie sheet. I repeat until the dough is used up. Once all the sausage rolls are on the cookie sheet, I take the second egg, beat it with a little water to make an egg wash. I make sure all the rolls are painted with the egg wash and into the oven it goes. At 30 minutes I check the doneness, and either add more time at the same temperature or, if I want them darker, increase the temp to 400 for the next few minutes. I watch them closely to make sure they don’t burn. I put them on a wire rack to cool. Then when I serve them, I serve them with brown sauce (HP Sauce)