I made a huge sausage casserole they other day. OK, so they were really sausage casser-rolls! I wanted to do something a little different. I’ve been thinking outside the box quite a lot recently whilst going a bit stir crazy in the house. I put it down to watching reruns of cooking shows, it’s not like I’ve been able to do much else! I had a packet of puff pastry and The Boy was whining about getting sausage rolls from the bakery around the corner and BOOM! It hit me. Sausage casserole in a sausage roll. That could work, right?
Oh yes, it did!
The outcome was amazing, deliciously flaky pastry with a gorgeous sausage centre with some added veg and gravy, just for the fun of it! We were going to have them with chips but the urge to eat them fresh from the oven was too strong and between us and some visiting friends, we had demolished them all in record time. I should have made double as everyone asked for another. Sausage casser-rolls are great on their own as a snack, as part of a picnic or even with chips or wedges as a main meal. They are also a sneaky way to get extra vegetables into fussy kids.
- 6 x sausages
- 2 x diced white onions
- 2tbsp onion gravy granules
- 1 pint water
- 1/2 cup frozen carrots
- 1/2 cup frozen sweetcorn
- 1/2 cup frozen peas
- 1 x packet puff pastry
- brown the sausages in a large pan
- add the onions and cook until softened
- add the gravy granules and the water
- simmer for 10 minutes
- add the vegetables and cook for a further 20 minutes on a low heat until the sausages are cooked through
- turn off the heat and leave to cool completely
- once cooled, roll out the pastry into a large rectangle
- cut into 6 equally sized pieces
- place a sausage and a tablespoon full of vegetables & gravy into each segment
- fold the pastry over each sausage and seal with eggwash
- brush the outside of each casser-roll with eggwash
- bake in a pre-heated oven at Gas Mark 6 for 30 minutes until the pastry is golden and the filling is piping hot