Severed Finger Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes 12 sausage rolls
- 275g/9.7ozs or 6 organic beef hotdogs (the slender ones)
- 2 sheets shortcrust pastry, thawed in fridge
- 6 pitted black olives, cut in half
- Egg yolk whisked with 1 teaspoon water for egg wash
- Tomato sauce or ketchup
Step 1 - Preheat oven to 180C/350F fan forced and line 2 trays with parchment. Cut each sausage in half and trim the pastry to fit the sausage- you should get 6 sausage fingers per sheet of pastry. Wrap well and seal the ends with eggwash. On the rounded end, seal the end to form a finger tip.
Step 2 - Cut knuckles in the roll - three slashes halfway down (don't cut all the way through the pastry) and another three slashes further down are perfect. Brush with eggwash and place an olive half as a nail. Bake for 20-25 minutes or until golden brown. Serve with ends dipped in tomato sauce.