Cook's tip: To guarantee your sausage does not escape its roll during cooking, the sausage ‘skin’ can be slipped off before encasing it in pastry.
1 pack ready-rolled puff pastry
1 free-range egg, beaten
6 good quality sausages, cut in two
freshly ground black pepper
small handful fresh thyme leaves
- Preheat the oven to 200 degrees
- Unroll the pastry sheet and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up
-Cut the large rectangle in half lengthways, then cut both smaller rectangles into six equal sections. The width of each rectangle should be about the size of your sausage half. You now have 12 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
-Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.