English Sausage Rolls - The real deal!...

 Sausage Rolls.-  These bring fond memories of London, eating in small Pubs and great flavors. They're so easy to make I'm surprised more people aren't making them for parties, game day and especially Holidays. They're so good!

Just look at these plump little morsels... YUM! Plus you can make them any size too! I've seen them burrito size and also bite-sized. Although they're originally made with Sausage meat, you can also make them vegetarian... 

If you are an experienced baker you might decide to make your own puff pastry, but make it easy on yourself and buy store bought Puff Pastry. It will still be wonderful... for so many things!

I also want to include that since these are SAUSAGE rolls, I do include the recipe for making Sausage meat (so good), you can also buy your favorite sausage from the butcher, take off the casing and use the filling! Easy peacy...

To make the Sausage Rolls you will need:

• 1/2 tbsp olive oil
• ▢2 cloves garlic, chopped fine
• ▢1 brown onion, small one, chopped fine
• ▢1 celery stalk, chopped fine
• ▢5 oz / 150g bacon, chopped fine (use fatty bacon)
• ▢2 tsp fennel seeds, whole seeds, toasted in dry pan until fragrant
• ▢1 lb / 500g pork mince, ground fine (don't use lean meat)
• ▢3/4 cup / 40g panko breadcrumbs
• ▢1 egg
• ▢1/2 tsp salt
• ▢Black pepper

BAKING & SERVING

• ▢2 1/2 sheets puff pastry
• ▢1 egg, whisked
• ▢Ketchup / tomato sauce

Instructions

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
• Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
• Add remaining Filling ingredients into the bowl. Use your hands to mix well.
• Lay out a rectangle of pastry, long edge closest to you because you will roll it. Brush egg along one long edge.
• Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
• Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

  Roll up, sealing on the edge with egg wash on it .
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

TO COOK

• Preheat oven to 350F/180C.
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
• Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!

Recipe Notes:

1. To make ahead: Best assembled, cut, then frozen or refrigerated unbaked. Place in an airtight container in single layers with baking paper between each layer. Brush with egg wash just before baking (optional - could just spray with oil, helps make it golden). Bake from frozen for 40 minutes, or from fridge per recipe.

It is perfectly safe to thaw then refreeze puff pastry, it is not like meat. If you want the absolute best results, use a puff pastry made with a combination of butter and oil/shortening because it will puff up better after thawing. But the difference is negligible.
DON'T WORRY ABOUT THE INSIDE LOOKING PINK, IT'S BECAUSE OF THE BACON BUT THE MEAT IS COOKED, NOTICE THE TEXTURE. IT'S HAD MORE THAN ENOUGHT TIME TO COOK