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12th March 2013

Sun, rugs and sausage rolls

Emily Clark shares the secret of her picnic favourite: the glorious sausage roll

I had thought homemade sausage rolls were brilliant already – let’s not pretend Gregg’s even qualifies as food – but here before me I have a vastly diminished plate of sausage rolls that are the most delicious, sweet and satsifying sausages that I have ever savoured, ever. Better than Mum’s, in fact. The only ingredients required are a few chopped apricots, honey, sage, good sausages and pastry. I didn’t even feel guilty eating them after I visited the piglets in Tatton Park soon after making them; they were too irresistible.


1 pack ready-made puff pastry
6 sausages, unpeeled from their intestinal jackets
100g chopped dried apricots
2 tbsps honey
1 tbsp dried sage
A little milk for brushing

Preheat oven to 200°C. Roll out pastry and divide lengthways. Mix the sausagemeat, apricots, honey and sage in a bowl. Split the meat mix between the two lines of pastry.

Fold over the pastry and press tightly shut. Divide into about 8 mini sausage rolls per patch of pastry, or cut them bigger if desired. Brush the pastry with a little milk. Cook in the oven for 15 minutes, or until cooked through.

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