Ingredients
450g high meat content sausage
meat
1 small onion, peeled and finely diced
4 sticks Fenland celery, trimmed
and finely diced
1 tbsp chopped fresh sage
350g ready-made puff pastry
1 free-range egg, beaten with 1 tbsp milk (to seal)
1 free-range egg, beaten (to glaze)
Salt and pepper to taste
For the beer dip
4 tbsp tomato ketchup
2 tbsp tomato chutney
1 tbsp Worcester sauce
1 tsp English mustard
150ml dark beer
Method
Pre-heat oven to 220C/450F/Gas 7. Grease and line two large baking sheets with greaseproof paper.
Mix the sausage meat, onion, Fenland celery and sage together and season with a little salt and pepper.
Roll the pastry out on a well-floured board into a large rectangle. Cut into three strips, lengthways.
With floured hands, take a third of the sausage meat mixture and make a long sausage shape, then lay it on one half of one of the strips of pastry. Moisten the edges with a little egg and milk mixture then fold the other half of the length of pastry over and seal along the edges.
Using a sharp knife, cut about 8 sausage rolls out of one strip, then snip the tops to allow the steam to escape. Repeat with the remaining two pastry strips.
Place them all on the baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15 to 20 minutes until the pastry is puffed up and golden brown.
Remove the sausage rolls from the oven and allow to cool slightly before serving warm, or cold.
Meanwhile, make the dip by adding all the ingredients to a sauce pan and heating gently until warm. Pour the dip into a bowl and serve with the warm sausage rolls.
Can be frozen before baking.
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