Bloody Mary sausage rolls take homemade sausage rolls to the next level with Worcestershire sauce, Tabasco and celery salt.
They come with their own dip, which you can make as spicy as you like, and it has the classic flavours of a Bloody Mary - one of our favourite summer cocktails. These are the perfect buffet food, or a delicious addition to a picnic. Sausage rolls are always popular as part of a summer spread, and homemade ones are so much more delicious than the ones you can buy in shops, with a lighter, meatier texture. This recipe makes about a dozen good-size sausage rolls, and plenty of dip to go alongside.
Ingredients
- 350g sausage meat
- 250g beef mince
- 1 large shallot, grated
- Handful parsley leaves, finely chopped
- 100g tomato purée
- 1½ tsp Worcestershire sauce
- ½ -1 tbsp Tabasco
- 1½ tsp celery salt
- 375g shop-bought puff pastry sheets
- 2 egg yolks, beaten
WEIGHT CONVERTER
Method
- Mix the sausage meat, mince, shallot, parsley, tomato purée, Worcester sauce, Tabasco and celery salt until combined.
- Cut 2 sheets of puff pastry in half lengthways. Add the sausage mix along the length of all 4 sheets, brush along the top with beaten egg and roll the pastry away from you to seal in the filling. Chill for 30 mins.
- Heat oven to 180C fan, gas 6. Brush with egg, cut into rolls and cook for 25 mins.
Top tip for making Bloody Mary sausage rolls
Once you've brushed the puff pastry with egg, you can scatter poppy seeds over them with poppy seeds, which makes them look even prettier.
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