How to Prepare Jamie Oliver Super Sausage Rolls

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, super sausage rolls. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Super Sausage Rolls is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Super Sausage Rolls is something that I’ve loved my whole life.

Try The Premium Fresh Sausage Roll With Our Signature Blend Of Seasonings. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Heat the olive oil in a saucepan and add the onions.

To begin with this recipe, we have to first prepare a few components. You can have super sausage rolls using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Super Sausage Rolls:

1. Take 400 grams pork sausage mince
2. Get 375 grams ready to roll puff pastry (one roll)
3. Prepare 6 tbsp breadcrumbs
4. Take 1 large egg
5. Prepare 1 dash lemon juice
6. Get 1 dried mixed herbs
7. Prepare 1 pinch bullion powder
8. Make ready 1 salt and pepper
9. Make ready 1 dash paprika
10. Get 1 dash chicken spice mix
11. Prepare 3 small mushrooms, chopped

Roll dough around the sausage, and seal with a bit of beaten egg. Sausage rolls can be frozen for two or three months. Defrost sausage rolls in the refrigerator overnight, then let them reach room temperature before baking. Apply an egg wash to unbaked rolls and bake according to the recipe (they may need a little longer to cook through).

Instructions to make Super Sausage Rolls:

1. Preheat the oven to 190C
2. Roll out the puff pastry and cut down the middle lengthways
3. OPTIONAL: fry chopped mushrooms for a minute in the pan before mixing in. Fry in butter for extra flavour and pour frying jucies into the sausage meat
4. Mix sausage meat with spices, herbs, breadcrumbs, lemon juice and mushrooms
5. Beat the egg and add half to the sausage mix
6. Split the meat into two and lay on one of the two pastry sheets
7. Start to mould the meat into a long sausage shape down the middle of the pastry
8. When done brush one edge of the pastry with half the remaining egg and fold opposite side over to meet it
9. Press down gently. Now you have the option to put the fold at the bottom or the top. With a lot of meat it is best to out the fold underneath to avoid spillages. Fold on top? Press down with a fork to make a decorative edge
10. Brush the top of the roll with egg and cut into small squares
11. Place rolls on a tray. I often use greaseproof paper or a liner
12. Bake for 20 minutes (those without a fan oven should turn the tray around after 10) or until golden brown

Defrost sausage rolls in the refrigerator overnight, then let them reach room temperature before baking. Apply an egg wash to unbaked rolls and bake according to the recipe (they may need a little longer to cook through). Then take a chunk of the pork sausage meat and roll it into a snake-just under ½" thick. Then place the sausage one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage. Cut a small slit in the top of each sausage roll, brush with beaten egg and transfer to the baking tray.

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