Whether for a picnic, buffet, party, lunchbox, or simply a snack, nothing quite beats meaty sausages wrapped in pastry known of course, as sausage rolls.
- 1 large yellow onion, finely chopped
- 1 tablespoon vegetable oil, or canola oil
- 1 tablespoon soy sauce
- Splash freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons hot chili sauce
- 750 grams (about 1 1/2 pounds) sausage meat
- 3 medium eggs
- 750 grams (about 1 1/2 pounds) store-bought puff pastry
Gather the ingredients.
Preheat the oven to 400 F / 200 C / Gas 6.
Heat the oil in a large frying pan, gently cook the chopped onion in the oil for 5 minutes, or until the onions are soft and translucent but not browned. Add the soy sauce, the lemon juice, garlic, and chili sauce and cook for a further 2 minutes, again taking care not to burn.
Remove the pan from the heat, place the onion mixture on a plate and leave to cool, the mixture does not need to be cold.
Place the sausage meat in a large mixing bowl, add the cooled onion mixture and 2 of the eggs. Mix well until all the ingredients are thoroughly and evenly mixed.
On a lightly floured surface, roll out half the pastry to a 20 x 25-centimeter (8 x 10-inch) rectangle. Cut lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 minutes in the refrigerator.
Form the sausage meat mixture into 4 long sausages the length of the pastry strips. Place each sausage into the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg.
Fold the pastry over the meat filling to form 2 long rolls. Brush the top surface with beaten egg.
Cut the rolls into 4-centimeter (1 / 1/2-inch) lengths. Place on a lightly greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown.
Cool, the sausage rolls on a cooling rack, they are delicious eaten hot or cold. If popping into a lunch box or a picnic basket, let the rolls cool completely.