Sausage Rolls (again)

[LewPaper]

I made some more sausage rolls following the tips given the last time I asked but I've now got another question.

They tasted ok, but should I have cooked the sausage meat before encasing them in the pasty or is the meat cooked sufficiently in the 20 mins or so it takes to cook the pastry.

[nfn]

The meat will be cooked to perfection inside the pastry - absolutely no need to pre-cook it. Have you tried adding a little grated apple to the sausage meat? Delicious

[LewPaper]

No, just a grated onion, but I'll try adding an apple next time (if there is one). Thanks for the tip.

[madmaggot]

Dried mixed herbs are lovely as well.
For a 'posh' sausage roll try making a sausage plait. It looks good and people think you're really clever!
Just prepare a rectangle of flaky or rough puff pastry about the size of an A4 sheet of paper.
Arrange the sausage meat along the length of the pastry in the centre 1/3rd.
Make cuts into the sides to the edge of the meat at a slight angle to the edge and moisten the resulting strips with milk or egg/milk.
Fold the strips alternatively across the sausage meat to form the appearance of a plait.
Brush the top with egg/milk.
Cook as sausage rolls but allow about 20-25 minutes instead of 10-15 minutes.

[LewPaper]

Thanks maddie