I am begging, literally begging you. Please please NEVER buy shop sausage rolls. Unless you are talking, artisan ones from a bakery.

This is so easy, it is absolutely and totally rude not to.

Ingredients:

Sausage meat from the butcher. You can use supermarket stuff but from the butcher will be better. If you cannot get to one, use the very best sausages you can buy and split the meat out of the sausage case (carefully) with a sharp knife.

Ready made puff pastry.

Egg (beaten)

Method:

Roll out your pastry to approximately 2-3mm thick. I find that the pre-rolled stuff is too thick so is a pointless exercise as it needs to be rolled out more thinly anyway.

Use a knife to make a straight cut along the longest edge.

Remove sausage meat from the packet and make into a long ‘sausage’ that is just thicker than your thumb and lay out the cut length of the pastry. Join the meat where necessary so that it is the full length of the pastry.

Roll the entire sausage in pastry so that it just overlaps by 1cm. Cut the length of the pastry away and move that clear of your working area. Run a line of beaten egg with a pastry brush down the length of the sausage meat so help join the pastry edges and then fold over and lightly push down to get it to stick.

Coat the length of pastry with beaten egg and then cut using a sharp knife into sausage roll sized pieces. Place onto a greased baking sheet at least 2-3cm apart from one another.

Bake at 180 degrees for approximately 12-15 minutes until the pastry is quite golden.

Remove and allow to cool before serving.