Let's cook with MRS CRUNCH

Sausage rolls - 26p per serving.

makes 16

preparation time: 20 minutes

one sausage roll contains 195 cals (9% of recommended adult daily intake), 13g fat (18%), 5.7g sat fat (20%), 2g sugar (2%), 0.6g salt (10%)

YOU NEED

6 Cumberland sausage (approx 400g)

the best quality you can get

small bunch of fresh sage or rosemary, or a mixer of two'

1 lemon

1 small apple

Sea salt and freshly ground black pepper

plain flour, for dusting

500g good-quality all-butter puff pastry

1 egg, preferably free-range or organic

splash of milk

METHOD

Preheat the oven to 220C.

Using a small sharp knife, cut a slit in each of the sausages.

Rip off and discard the skins, then put the sausage meat into a bowl.

pick and finely chop the herbs and add to the bowl, with finely grated lemon zest.

Halve and core the apple, then chop into rough 0.5cm chunks. add to the bowl with a pinch of salt and pepper, scrunch and mix everything together with your hands. 

Lightly flour a rolling pin and clean up surface. roll your pastry out until its about 25cm 

by 35cm (like a tea towel) and just under 0.5cm 

Cut the sheet of pastry in half length-ways so you have two long strips and divide the sausage stuffing into two, before rolling each half into a sausage shape.

Lay each one down the center of the pastry strips.

Beat the egg with a splash of milk in a small bowl and use a pastry brush on both sides of the meat.

Fold it together so the edges join, then use the back of a fork  to mark and seal the pastry so it is wrapped. pinch the ends closed.

Egg-wash the top of the rolls , then cut each into 8 pieces. 

Place on a baking tray and cook for around 20 minutes, or until golden crisp, puffed up and the meet is cooked through. 

TIP: YOU can freeze uncooked. just wrap them in cling film and pop in the freezer.

the sun