makes 6 to 8 large sausage rolls • 6 good-quality Cumberland sausages (approx 400g), preferably free-range or organic • a small bunch of fresh sage or rosemary • 1 lemon • 1 small apple • sea salt and freshly ground black pepper • plain flour, for dusting • 500g good-quality all butter puff pastry • 1 egg, preferably free-range or organic • a splash of milk To prepare your sausage rolls Preheat the oven to 220ºC/425ºF/gas 7 • Using a small sharp knife, cut a slit in each of the sausages • Rip off and discard the skins, put the sausage meat into a bowl • Pick and finely chop the sage or rosemary leaves and add to the bowl • Finely grate the zest of the lemon into the bowl • Halve and core the apple, then chop into rough ½cm chunks • Add the apple to the bowl with a pinch of salt and pepper, then scrunch and mix everything together with your clean hands • Lightly flour a clean work surface and a rolling pin with flour • Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed • Cut the sheet of pastry in half lengthways so you have two long strips • Divide the sausage stuffing into two and roll each half into a sausage shape • Lay each sausage shape down the centre of the pastry strips • Beat the egg with a splash of milk in a small bowl • Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up • Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up • Pinch the ends closed • Egg-wash the top of each roll, then cut each one into 3 or 4 pieces To cook and serve your sausage rolls Place on a baking tray and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through • Lovely served with a dollop of pickle, some Cheddar cheese and vegetable sticks PS: The great thing about these sausage rolls is that you can freeze them uncooked, just wrap them in clingfilm and pop in the freezer. Simply remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through JAMIESHOMECOOKINGSKILLS.COM Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell. JAMIESHOMECOOKINGSKILLS.COM Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.
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