Easy Homemade Sausage Rolls

Heat the oven to 200°C, 180°C fan, or gas mark 6. Line a baking tray with baking paper.

Unroll the pastry on a lightly floured surface and cut it lengthways into two long strips. Keep the pastry cool while you work.

With clean hands, squeeze the sausage meat from its casings and place it in a bowl. Little helpers can take turns doing this, with an adult checking that all the casings have been removed.

Roll each portion of sausage meat into a long, even sausage and place one down the centre of each pastry strip.

Brush one long edge of each pastry strip with beaten egg, then fold the pastry over the sausage meat and press the edge down to seal. Put the seam underneath.

An adult should cut each long roll into four smaller sausage rolls and arrange them on the tray with space between them.

Brush the tops with more beaten egg and sprinkle with sesame seeds if using. Make two small slashes in the top of each roll so steam can escape.

Bake for 22–25 minutes, until the pastry is puffed and golden and the sausage meat is cooked through with no pink remaining.

Leave the sausage rolls to cool for a few minutes before serving.