This Sausage Wellington recipe is tasty, filling and cheap – so much more than a posh sausage roll, it looks impressive on the dinner table and is quick and foolproof to make.
Poor man’s beef wellington? Posh sausage roll?
Whatever you want to call a sausage wellington, just know it’s tasty and filling (plus cheap!)
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- 600 g sausage meat
- 1 onion finely chopped
- 1 apple peeled and grated
- 2 tsp garlic granules
- 2 tsp oregano
- 1 ready rolled puff pastry
- 2 tbsp pâté
- 1 egg beaten
- Salt and pepper to taste
- Put the sausage meat in a bowl, add the grated apple, salt and pepper, garlic granules and oregano. Mix through thoroughly, place on a baking tray and cook on gas mark 5/180°C for approximately 20 minutes to ensure that the sausage meat will fully be cooked inside the pastry. After 20 minutes, remove the sausage meat from the oven and allow to cool.
- In the meantime, sauté the onions in a non-stick pan and allow to cool.
- Roll out the puff pastry and spread the pâté over the centre of the puff pastry and add the onions.
- Place the sausage meat on the pate and onions and roll the pastry over the filling to make the Wellington. Slice the top to form a plait, and make air holes, to allow the steam to escape. Then, brush with the beaten egg.
- Put the Wellington on a non-stick baking tray and place in the preheated oven gas mark 6/200C for approximately 30 – 40 minutes until the pastry is crispy and golden.