Bloody Mary sausage rolls take homemade sausage rolls to the next level with Worcestershire sauce, Tabasco and celery salt. They’ve got a kick to them! It’s the perfect party food or an interesting addition to a buffet. Serve these sausage rolls hot or cold, with chutney or trusty old tomato ketchup for dipping. They always go down a treat when you’re expecting a big crowd as they’re easy to eat; just make sure to have loads of napkins on the table!
- 350g sausage meat
- 250g beef mince
- 1 large shallot, grated
- Handful parsley leaves, finely chopped
- 100g tomato purée
- 1½tsp Worcestershire sauce
- ½ -1tbsp Tabasco
- 1½tsp celery salt
- 375g shop-bought puff pastry sheets
- 2 egg yolks, beaten
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!