If making basic sausage rolls, the sausage meat may already be seasoned. If this is the case, use it as it is.
If the sausage meat is from the butcher and unseasoned, add a little salt, pepper and herbs/spices of choice and mix thoroughly into the sausage meat before using to fill the pies.
Pork, Bacon and Apple Sausage Meat
Mix the sausage meat, chopped bacon and chopped apple in a large bowl until evenly combined.
Season with salt and pepper and herbs of choice and mix through. - Omit this step if the sausage meat was already seasoned.
Egg Wash Glaze
Make the egg wash glaze before rolling the pastry by beating the egg and milk together in a small bowl.
To Make Sausage Rolls
Take the pastry and knead very gently in your hands (particularly if it has been in the fridge) to ensure it is soft enough to roll.
Cut the pastry block in half and flour the work surface or a large piece of baking paper (which can help in moving and working the pastry).
Place the pastry ready to roll and lightly flour the surface.
Using a rolling pin, carefully roll the first half of pastry into an oblong shape about 2 mm in thickness. Make sure you lift slightly during rolling to ensure the pastry doesn't stick and dust with a little extra flour if sticking occurs.
Cut the edges of the strip with a sharp knife to make them straight.
If the oblong is very wide (and dependent on how fat you want the sausage rolls), you may want to cut the strip in half.
Take the sausage filling and using hands, mould into 'sausage' shapes, placing onto the centre of the pastry strip. Work along from one end to the other, making sure the sausage meat is even in size.
Wrap one side of the pastry over the top of the sausage meat and brush the top edge of that pastry with egg wash.
Also brush the inside outer edge of pastry that is to be folded up over the pastry top.
Pull the pastry up so that it over-laps the dampened pastry at the top and gently press together to seal.
Add a sprinkle of flour over the seal to dry any excess wetness and prevent sticking when the roll is cut.
Turn over the whole length of the roll so that the join is underneath and using a very sharp knife, cut the sausage roll strip into individual pieces.
Place the uncooked sausage rolls onto baking sheets lined with baking paper.
Repeat the rolling, filling and cutting process with the remaining pastry and mixture until all the ingredients have been used.
Place in the fridge to chill for about half an hour.
Meanwhile, heat the oven to 200 C/400 F/Gas 6.
Brush the top of the uncooked sausage rolls with egg wash to glaze.
Cook in the oven for about 20 minutes until golden.
Enjoy hot from the oven, warm or cold.
Freeze, Chill, Reheat
Cooked sausage rolls can be frozen or stored in the fridge if made ahead of time.
Freeze in airtight containers or a seelable freezer bag.
Best reheated after defrosting by placing (lightly covered with foil) in a preheated oven (180 C/350 F/Gas 4) for 10 to 15 minutes.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.