Recipe for Homemade Sausage Rolls, served with apple and cranberry salad
600g pork mince
1 onion – peel and chop finely
2 cloves garlic – crush, peel and chop finely
5g fresh rosemary – strip off leaves and chop
400g puff pastry
1 egg (from your pantry)
4 tbsp dried cranberries
olive oil, salt and pepper (from your pantry)
Preheat the oven to 200°C. Grease a large baking tray with some olive oil.
Prepare all ingredients as indicated above.
Mix the pork mince with the onion, garlic and rosemary until well combined. Season well.
Unroll the pastry on its plastic sheet. Roll slightly thinner using a rolling pin or a glass bottle. Remove the plastic sheet. Shape the mince into a long sausage the length of the pastry. Place it along the one side of the pastry. Carefully start rolling up the sausage roll from the meat end. Pick it up and place it on a baking tray with the join where the pastry overlaps at the bottom. Using a small sharp knife make 6 small, shallow incisions along the top of the sausage roll. Beat the egg and brush the pastry all over with beaten egg. If you don’t have a pastry brush simply dip a piece of scrunched up paper towel into the egg and wipe it over the pastry. Bake for 20 minutes until golden and cooked through.
Salad: Slice the cabbage as thinly as possible. Slice the apple and then cut the slices into strips, discard any pieces with core. Toss the cabbage, apple and cranberries in a bowl and pour over the yoghurt. Season with salt and pepper and toss until everything is well covered in yoghurt.
Remove the pork sausage roll from the oven and slice into 2 or 4 portions. Use an egg lifter to lift onto plates and serve salad on the side.