Lincolnshire Sausage Roll
Lincolnshire sausage meat wrapped in flaky puff pastry and baked until golden. The sage in the sausage perfumes the pastry as it bakes. Eaten hot from the oven
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 500g Lincolnshire sausage meat (squeeze from casings)
- 1 sheet ready-rolled puff pastry (320g)
- 1 egg, beaten
- 1 tsp sage (optional extra)
- Sesame seeds for topping
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