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Square Sausage Rolls

Ever found yourself wondering if you could make sausage rolls with square sausage instead? Just us?

Well, the answer is, you absolutely can! Follow our recipe or our how-to video to make these bakery treats at home!

Top tip: For a meat-free version, swap out our Premium Steak Lorne for our Veggie Square Sausage!

Makes 9

Prep time: 5

Cooking time: 20

Serves: 4

ingredients

3 slices of Simon Howie Premium Steak Lorne

1 sheet of ready-rolled puff pastry

1 egg, beaten

Brown sauce (or your favourite alternative!)

Method

1. Preheat the oven to 190°C/ 180°C fan assisted /Gas Mark 4.

2. Slice each slice of Lorne sausage into four equal parts. Then roll out the pastry and cut into equal rectangles. We find nine works best!

3. Add a squirt of sauce onto one side of each rectangle, and place a cube of Lorne on top. Brush the edges of each rectangle with egg.

4. Fold the pastry over and lightly press down the edges to seal. Crimp round the edges with a fork, and score a couple of lines on the top with a knife. Brush with egg, and repeat for all the remaining pastries.

5. Place on a non-stick baking tray and bake in the oven for 20 mins until golden.

6. Serve up while they’re hot, and enjoy!

 

 

Simon Howie

Square Sausage Rolls

Ever found yourself wondering if you could make sausage rolls with square sausage instead? Just us?

Well, the answer is, you absolutely can! Follow our recipe or our how-to video to make these bakery treats at home!

Top tip: For a meat-free version, swap out our Premium Steak Lorne for our Veggie Square Sausage!

Makes 9

Prep time: 5

Cooking time: 20

Serves: 4

Square Sausage Rolls

ingredients

3 slices of Simon Howie Premium Steak Lorne

1 sheet of ready-rolled puff pastry

1 egg, beaten

Brown sauce (or your favourite alternative!)

Method

1. Preheat the oven to 190°C/ 180°C fan assisted /Gas Mark 4.

2. Slice each slice of Lorne sausage into four equal parts. Then roll out the pastry and cut into equal rectangles. We find nine works best!

3. Add a squirt of sauce onto one side of each rectangle, and place a cube of Lorne on top. Brush the edges of each rectangle with egg.

4. Fold the pastry over and lightly press down the edges to seal. Crimp round the edges with a fork, and score a couple of lines on the top with a knife. Brush with egg, and repeat for all the remaining pastries.

5. Place on a non-stick baking tray and bake in the oven for 20 mins until golden.

6. Serve up while they’re hot, and enjoy!

 

 

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