Cook Your Own Sausage Rolls With This Butcher’s Easy Recipe

(Bloomberg) - My late mom always insisted on buying sausage rolls over Christmas in case someone came by. There's not much going on this year in London, where new coronavirus rules are severely restricting mixing, unlike food in the kitchen.
So if you're stuck at home and feel like getting a little creative, here's a very simple recipe for making your own sausage rolls. It worked for me at first sight, which means almost anyone should be able to do it.
It's supplied by butcher and restaurateur Richard H. Turner, who shared his recipe for Scottish eggs last week. Today's recipe is also based on a recipe that appears in his book "Pig, Proper Pork Recipes From The Snout To The Squeak", published by Mitchell Beazley. The book also has recipes for the pastry and sausage meat, which I bought both.
I enjoyed the simplicity of the recipe but am not sure if I particularly like plums. Part of the fun of trying might be choosing your own favorite fruit. (OK, strawberries and bananas may not work, but cranberries, apricots, or apples may).
850 grams of sausage meat
100 g fresh breadcrumbs
1 teaspoon fresh sage, finely chopped
800 g of puff pastry
1 egg, beaten
50 g chopped plums (optional)
Preheat the oven to 180 degrees Celsius (356 Fahrenheit), gas mark 4.
Place the sausage meat in a mixing bowl and add the breadcrumbs, 100 milliliters (3.4 fluid ounces) of water, and sage. Mix with your hands until everything is evenly mixed. (The chopped plums should be added at this point if you are going to use them.) Set them aside.
Roll out the puff pastry to about 40 cm x 25 cm.
Process the sausage meat into an even, long roll and lay it along the length of the pastry.
Brush the exposed pastry with egg, then flip it over and crimp the connection with a fork.
Cut into 4 sausage rolls, brush the outside with more egg, place on a baking sheet and cook for 45 minutes.
Serve warm.
Richard Vines is the Chief Food Critic at Bloomberg. Follow him on Twitter @richardvines and Instagram @ richard.vines.
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