Having made the sausagemeat for rolls it’s a fairly simple task to make it into sausage rolls.

I prefer to use a rough puff pastry rather than a shortcrust or shop-bought puff pastry but these could also be used. I make the pastry using this quick rough puff pastry recipe.

I’ve dropped a clanger by not taking a photo of the sheet of pastry after it’s rolled out but I roll it to approx 250mm (10″) by 400mm (16 “). Square the edge off that’s nearest you. I will make 2 long rolls from this that I’ll then divide each one into 4 individual sausage rolls.

For approximately 100gm rolls use 170gm of sausage meat and roll pieces to form a long sausage to lay along the nearest edge. Then, lifting the pastry, roll it to just encase the meat. At this stage dampen the next inch or so of pastry with water (I think that water is better than egg wash for this) and roll the meat/pastry roll onto this. The roll can be cut away from the sheet at this stage.