Start your meal with this nice plate: Beef and horseradish sausage rolls
How to Make Beef and horseradish sausage rolls
Preparation time:
30 mins to 1 hour
Cooking time:
10 to 30 mins
Serves:
Makes 24–30 sausage rolls
Ingredients
- 2 tbsp olive oil
- 1 garlic
- ½ tsp salt
- 300g/10½oz chestnut mushrooms
- 3 tbsp horseradish
- 800g/1lb 12oz beef sausages
- 500g/1lb 2oz ready-made puff pastry
- 1 free-range egg
- little plain flour, for dusting
Method
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Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely.
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Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.
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Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
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Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width.
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Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.
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Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes.
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Leave to cool for 10 minutes before eating as they will be very hot.
