We recently had our first “Forage & Feast” foraged picnic of the year, and as luck would have it, the wild garlic (Allium ursinum) had just begun to come through locally.
So, my talented wife Samantha decided to incorporate the wild garlic into a very simple recipe for sausage rolls. Obviously you can make your own pastry and sausage meat if you like, but this is so simple…
- Ready rolled puff pastry sheets
- Sausage meat
- Chopped, fresh wild garlic leaves
- Mix the chopped wild garlic and sausage meat together.
- Unroll the pastry sheet and cut into 4 inch strips.
- Roll some sausage meat to fill slightly less than half the width, and slightly less than the whole length of the pastry.
- Fold the pastry over and press the edges together to seal.
- Brush the top of the sausage rolls with a beaten egg, or milk, and place on a baking tray.
- Bake at 180 degrees, or until golden brown.
Once the sausage rolls are cooled, tuck in! But don’t hang around, once people get wind of how good these are, they won’t be around for long.
If you give these a try and you have any comments or suggestions, please feel free to drop us a line.