These rolls were typically served (think they still are) in pubs and therefore considered “Pub Grub.” They are easy to make and are delicious. I use them for parties and BBQs. If you make them as an appetizer, roll the pastry out quite thinly - the sausage meat too, and cut them about 2" long so they're are “bite size.”
Short crust pastry (see previous post for recipe)
1lb. Sausage meat (mild, medium or hot - whatever you like)
2 tablespoons to ¼ cup of finely chopped onion
1 beaten egg
Salt and Pepper
MethodRoll out pastry until pieces measure approximately 12” long and 4” wide. Mix sausage and onion together and roll into long sausages about the about the size of a Frankfurter. Lay the sausage to the left of the strip of pastry and dampen the edge. Dampen the edge of the pastry strip and roll the pastry towards the right so you have a long pastry strip with the sausage inside. Cut the sausage strip into rolls. I use a diagonal cut for better presentation. Then put three small cuts (for decoration) on each roll. Brush the rolls with beaten egg and cook for about 30 minutes depending on size until golden brown. Cool on a wire rack. These rolls freeze well.