What she’d tell you
Squeeze the meat out of the sausages rather than buying mince: the seasoning is already done for you and it is better than anything you would mix yourself. They go in a lunchbox better than almost anything.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 200°C. Grate the onion and mix it with the sausage meat squeezed from its skins, the breadcrumbs, mustard, thyme and pepper.
Unroll the pastry and cut it lengthways into two long strips.
Lay a sausage of the mixture down the middle of each strip, brush one long edge with egg, and roll it over to seal underneath.
Cut each roll into six, slash the tops twice, and brush all over with egg.
Bake 25–30 minutes until deep gold and puffed.
If you haven’t got it
Sausages
vegetarian sausages, which behave identically
Puff Pastry
shortcrust: denser, and closer to how they used to be made
Keeping it
Three days in the fridge and they are meant to be eaten cold.
180°C for 8 minutes. Freeze them raw and bake from frozen for three months.
