Turkey, but reinvented! Filled with apricot and cranberry sausagemeat stuffing, wrapped in turkey, wrapped in parma ham with a layer of chestnuts for added Christmas fun!
Frankfurters coated in hash browns and deep fried – greasy goodness! Food on sticks, need I say more?
My mum made these a few times when I was child – quail egg’s are the perfect size. I’ve been using locally sourced Debbie and Andrew’s Harrogate 97% pork sausages as my sausagemeat, it’s great quality and reasonably priced.
Using onion salt instead of onion in the sausage meat stops the pastry going soggy. The expert who taught me the recipe for these sausage rolls (my very talented mother) showed me that adding a little water to the tray makes the puff pastry a little bit puffier. I find the supermarkets often sell low quality sausagemeat so I tend to buy their finest sausages, which have a higher meat content.
Served warm and sticky, these make a delicious Bonfire Night treat, or winter snack. The addition of ketchup gives the honey mustard glaze a little oomph.