Jon Gay's Super Sausage Rolls
This is a super easy, yet super tasty sausage roll recipe – feel free to play around with extra flavours, or use some of Jimmy’s Farm different sausages for easy alternatives!
1 red onion
1 garlic clove, crushed
1/4 tbsp breadcrumbs
1 sprig of fresh thyme
6 Jimmy’s Farm Essex Sausages
1 tsp smoked paprika
Salt and pepper
250g all butter puff pastry
1 free range egg, whisked
Finely dice the red onion, before adding to the crushed garlic, the breadcrumbs and half of the free range egg. Chop the thyme until nice and small and add to the mix.
With a knife, carefully slice the skin from the outside of the sausage and squeeze the meat out into the mix.
Add the smoked paprika and season the mix well. You can store the mix in the fridge for three days or freeze if you don’t need to bake it straight away.
Roll the puff pastry out into a thin strip (about the thickness of a 50p coin) and form the sausage meat into a long sausage shape down the middle.
Egg wash both sides of the meat before rolling the pastry around it and sealing shut.
Egg wash the outside of the large sausage roll, before cutting into desired sizes. For an added flourish, you could sprinkle on some poppy or sesame seeds or herbs for extra flavour. Bake at 180c for 10-15 minutes or until golden brown.