Our Recipes › Belton Farm Sausage Rolls

Belton Farm Sausage Rolls

1 hr 15 mins 6

Ingredients

Ingredients
  • 1 tbsp olive oil

    4 echalion shallots, finely chopped

    1 tbsp English mustard

    2 x 400g packs sausagemeat

    100g Belton farm Smoked Red Fox, grated

    1 tsp black peppercorns, crushed

    A handful of parsley, leaves chopped

    2 x 320g ready rolled puff pastry sheets

    1 egg, beaten

Method

  1. Heat the olive oil in a medium frying pan and sauté the shallots gently until pale golden. Stir in the mustard and leave to one side to cool.

     

    Put the sausage meat in a large bowl and add the cheese, pepper, parsley and finally the cooked, cooled shallot mixture and mix well to combine.

     

    Unroll the pastry and cut each sheet in half lenthways, you’ll have four long strips of pastry.

     

    Form the sausage mixture into four long cylindrical shapes using your hands and lay each piece onto a strip of pastry, leaving a border at either side. Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping or pressing down gently with a fork.

     

    Cut the sausage rolls into your preferred size. Place on a baking sheet and chill for 30 mins or until ready to bake.

     

    Heat oven to 200C/180C fan. Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden. Lift from the tray to a rack and leave to cool for at least 10 minutes.