A few years ago a friend of mine bought me one of those blank cookery books that you write up your recipes in over time. I had always cooked with my Granny and this seemed the perfect place for her to store some of her recipes for me to refer to in the future. One of the recipes she included was one for Sage, Chestnut, Apple and Onion stuffing which had a rather festive feel to it. She had also included a recipe for sausage rolls a few pages along so it seemed right to merge these two recipes together and create 'Granny's Sage, Chestnut, Apple and Onion Stuffing for Sausage Rolls'.You will need for 16 sausage rolls:
1 small onion, finely chopped
1 small apple, peeled and finely chopped
80g cooked and peeled chestnuts, finely chopped
400g good quality sausages
1 tbsp finely chopped fresh sage
Butter or oil for frying
Salt and pepper
1 pack readymade and rolled puff pastry
Milk or egg for brushing
Melt a large knob of butter in a large frying pan on a medium heat. Add the onion, apple and sage and fry for 5-6 minutes or until softened.
Add the chestnuts, salt and pepper and cook for a few minutes longer. Remove from the heat and leave to cool.
Remove the sausage meat from the sausages (I find squeezing the best method) and put into a large bowl. Add the chestnut mix and combine well.
Roll out the pastry on a floured surface to a rectangle 10 x 12 inches then cut the pastry so you have two 5 x 12 inch pieces.
Divide the sausage mix in half and roll each half into a long sausage shape the same length as the pastry.
Place the sausage mix onto the pastry, dampen one edge of the pastry with egg or milk then roll it up.
Seal the edges well then turn the roll over so the seal is underneath.
Cut the rolls into 1-2 inch lengths and use scissors to snip in the top of each individual roll.
Brush each one with more milk or egg, put onto a baking tray and then bake in the oven at 200C for 30-35 minutes.
When I used to make sausage rolls with my Granny she would somehow be able to roll them, cut them and glaze them in the blink of an eye. My attempt was somewhat messier, there was flour everywhere, but the outcome was the same. Crisp, golden pastry surrounding savoury and slightly sweet sausage meat. A little more interesting than your standard sausage roll.
Of course after my success with her recipe I had to report back and tell her my findings. She told me that you can now get ready made pastry with herbs in and that it would be well worth a try with sausage rolls. When I do try that I must remember not to eat them all and save some to take round for my grandparents to try. Or make twice as many.