SAUSAGE ROLLS AND DIPPING SAUCE

This is a typical James Martin recipe, yummy! With shop bought puff pastry and your favourite sausages it's so easy to make. Shop bought sausages are already seasoned but buy good quality ones as there is less fat. With the dipping sauce this is perfect party food.

INGREDIENTS

Sausage roll:
Pack of Puff Pastry Sheets
600g pork sausages
2 egg yolks, beaten

Dipping Sauce:
300g sultanas

285g bottle HP sauce

METHOD

Start with the dipping sauce. The sultanas need to soak overnight but once done it takes seconds to make and can be made in advance.

Place the sultanas in a heatproof bowl, pour over boiling water until they're just covered and leave to soak overnight. The following day drain the sultanas and place in a food processor along with the HP sauce, blitz until smooth. Store in a covered container.

Now for the giant sausage roll..

Preheat the oven to 200c / 400f.

Remove the sausage meat from the skins and combine. 

Lay out a pastry sheet.  Roughly shape the sausage meat into a thick sausage the length of the pastry. Place along the centre, egg wash either side of the sausage. Trim the pastry either side of the sausage. Fold the pastry over the sausage, turn over and crimp the two edges of the pastry together to seal.  Turn over again so that the seal is underneath. Brush with egg wash and transfer onto a baking tray. Bake for 40-45 minutes, or until the pastry is golden brown and crisp and the sausage meat is cooked through.

To serve, slice the sausage roll into bite size portions and serve with the dipping sauce in a bowl. 

You could also serve this as a family meal with your favourite side dishes. Our favourite is to serve it just with baked beans. We also like it with mashed potatoes, carrots, broccoli and an onion gravy.