Bacon & Cheese Sausage Rolls
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes 12-16 large sausage rolls
- 500g/1lb pork mince
- 250g/0.5 lb bacon, finely diced
- 2 cups grated cheese
- 3/4 cup bbq sauce
- A few drops of liquid smoke
- Salt and pepper to taste
- 3-4 sheets puff pastry, thawed in the fridge
- 1 egg, beaten
Step 1 - Preheat oven to 220C/440F. Mix the pork mince with the bacon, cheese, bbq sauce and a few drops of liquid smoke. Add a fat pinch of salt and pepper and mix to combine. Heat a frypan and fry a little of the filling and taste for flavour. If you need more salt or pepper add it and then taste until you get it just right.
Step 2 - Remove the puff pastry sheets from the fridge and cut them into rectangles. Fill the centre with a sausage shaped portion of the filling as shown. Brush the edges with the egg wash and roll up the pastry pressing down to seal gently. Repeat until all of the sausage filling is used. Brush the rolls with egg and grate a little cheese on top. If you have time, place in the fridge for 30 minutes for the pastry to firm up.
Step 3 - Bake for 25 minutes or until golden brown. Serve with extra bbq or tomato sauce.