Sunday, 8 April 2012

Frankfurter Sausage Rolls

I was watching one of the TV chefs the other day, I think it was Lorraine Pascale, and she made some cocktail sausage rolls using peperami sausages. Well they are not a big favourite in our house but they did get me thinking. So my idea was to try frankfurter sausages and see how they would turn out. I've got to say, I was rather pleased and everyone said they tasted great, even had a request for a repeat so they must have been okay.

If you'd like to give them a try you'll need:


1 jar or tin of frankfurter sausages. 
1 pack of frozen or chilled puff pastry
Very few ingredients needed


Pre-heat oven to 200c (400f), gas mark 6.

Roll out the puff pastry into a rectangle. (Note you will not need the whole pack of pastry so I suggest you use the remainder to make some of the Cheese Twists I made in an earlier blog post) 

Spread mustard over the surface of the pastry. You can use any mustard but my family prefer English strong mustard.

Mustard added note more then enough pastry but remainder to be used for Cheesy twists
Then place sausages end to end across the pastry leaving an edge to wrap over the sausages.
Wrap the first row of sausages and press the pastry firmly together. Then place the next row of sausages so they are tight to the pastry covering the first row of sausages.  

This picture shows the first sausage rolled into the pastry
Once the two rows of sausages are in place simply roll the pastry plus the already wrapped sausage over the next sausages. Now that sounds complicated but its not.You will then end up with a roll as in the picture below. 

Cut into about 1.5 - 2cm slices


A close up to see the pastry roll
 Place on a baking tray covered with a sheet of baking paper cook for about 15 -20 mins 

Once cooked leave to cool or eat when still warm both are just as yummy     

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