Caramelised red onion sausage rolls

Who doesn’t love sausage rolls! I love how simple this recipe is, the best way to eat them is when they’re fresh out of the oven.

MOOD: fancy, binge worthy snack!

INGREDIENTS

• Sausage meat (I find it’s best to get this from the butchers)
• 1 large red onion
• 2 tsp of sugar
• Splash of balsamic vinegar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sage
• 1 tsp chilli flakes
• Sprinkle (or two) of Parmesan cheese (optional)
• 1 egg
• Ready rolled puff pastry
• Salt & pepper (to taste)

METHOD

• Preheat your oven to 190 degrees. To caramelise the onions add 1 tbsp of olive oil to a pan, once hot add the red onion and slowly cook on a low heat for a couple of minutes
• Add the sugar and stir well, careful not to let the onions dry out and stick (add a little water if needed) don’t stir too much because you want them to brown, but keep an eye on them because you don’t want them to burn and become bitter.
• Once your onions are browned add the balsamic vinegar and let that reduce until the look a little something like this.

• Once they’re done let them cool while you season the sausage meat, take your pastry out of the fridge at this point to take the chill off.
• Remove the packaging from the mince and add to a bowl. Then add the onion powder, garlic powder, nutmeg, sage, chilli flakes, Parmesan, salt & pepper and the caramelised onion once cooled a little.
• Kneed the mixture with your hands until well combined

• Flour a clean surface and beat the egg in a bowl to make your egg wash. Roll out the pastry and using a rolling pin roll out the edges to make it slightly bigger.
• Cut the pastry down the lengthways, form the meat into a sausage shape and add to each section of pastry. Then roll the top of the pastry over and press the edges to seal, use a fork to press down on the edges to create a pattern then cut into smaller pieces.

• Egg wash each piece all over and then add to the oven for 20-30 minutes until the pastry has browned.

• Once cooked remove from the oven and leave to cool before transferring to a plate or dish.

I find these so easy to make, once you’ve got this recipe down you can start experimenting with new flavours like apple, chilli or even adding more cheese! Enjoy – Tasha x