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If you like making your own stuffing and sausage rolls, our Traditional pork Sausage meat is perfect. Made using prime British pork shoulder & our award winning seasoning


6 Traditional Pork Sausages 6 Traditional Pork Sausages

£2.50

Prynu

Dull

  1. Using a pestle and mortar crush the garlic and salt into a paste, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
  2. Place the Sausage meat in a food processor (if using Traditional Pork Sausages peel away the skins), turn on to a high speed and pour the mixed ingredients into the mixture, then season with pepper.
  3. Unroll the puff pastry onto a floured surface and cut in half lengthways.
  4. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.
  5. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.
  6. Brush more egg all over the pastry. Place in the oven and cook for 20-25mins until the pastry is puffed and golden and the meat has cooked through.
  7. Remove and eat hot or cold with tomato ketchup if you like.
  8. These can be made in advance and frozen, simply add 10mins to cooking time above.

Cynhwysion

  • Edwards of Conwy Sausage Meat or Traditional Pork Sausages both 400g
  • 1 Garlic Clove
  • Handful parsley, chopped
  • 375g pack ready-rolled puff pastry
  • 1 beaten egg, to glaze

Ryseitiau Eraill