-
Add pork to a food processor
and pulse several times until finely ground.
-
Roll the bread thin with a
rolling pin (this is important for that crisp golden look)
and set aside.
-
Oil a frying pan over a
medium-high heat. Add the onion and fry for 1-2 mins
-
Slowly add in a little stock
and keep reducing down, do this until the onions are
softened and a lovely golden yellow. Approx 5 mins. Allow
to cool slightly.
-
Preheat oven to 210C/200C
fan/Gas 7. Line a baking tray with parchment paper & oil
the paper.
Add the slices of bread to the tray.
-
Add the onion to the ground
pork, along with the paprika, salt and ground sage, mix to
combine.
-
Add a small part of the raw
sausage mixture to one side of a slice of bread, in a
rough sausage shape. Brush the other end of the bread with
egg.
-
Carefully roll up into a
sausage roll, so it is sealed tightly.
-
Score the top with a sharp
knife and brush over the top with beaten egg. Repeat with
the other slices of bread. So you have 8 sausage rolls.
-
Bake in the oven for approx
20-25 mins until lovely and golden in colour and sausage
is cooked through. Serve hot or cold with your choice of
sides.
DAILY
DINNERS 
