Sausage Rolls

Makes approx ?? large rolls or 90 supper sized rolls

750g pork sausage mince (1 ½ lb)
1 large onion grated (I often use 2 onions - onions lately don’t have a lot of flavour)
¼ teas mixed herbs (I add a bit more and some celery salt and sage)
chopped parsley (optional)
salt, pepper
4 thick slices white bread (absorbs fat and stops meat shrinkage)
warm water
Sometimes I will add some pickle / chutney that I have left over for a different flavour.

5? sheets ready rolled puff pastry (24cm sq)
egg yolk and cold water for glazing.

Cut crusts from bread. Cover with warm water and stand for 2 minutes then drain, squeezing gently.

Combine sausage mince, grated onion, seasonings and bread in bowl, mix well (I use my hand it’s easiest)

Pipe meat using large bag (You can just spoon it into the rows, especially for bigger rolls, but piping is much easier- I use a star nozzle about ½” wide)
I cut a 24cm sheet into 3, pipe down one edge and roll, then cut into 6 rolls at 4cm each length - great size for afternoon teas etc

Roll pastry around meat, cut into lengths and glaze.

Bake with sides just touching – Hot oven (400F) for -
Large rolls - 10 mins at 400F, reduce to 350F and cook a further 15 minutes
Small rolls - 12-15 minutes at 400F