So back way back when, my favourite breakfast (especially when hungover) was a sausage roll and beans! Whilst my diet has improved (slightly), but there are still days when I just crave carbs/fat/calories. So last weekend I couldn’t fight it any longer – sausage rolls and beans it was. This time however they were homemade so at least I knew what was going into them.
I am a huge fan of beans of any sort, but I love the ease of being able to open a tin and introduce those tomato covered beans to a slice of toast. And I had been using a particular speciality brand from a well known supermarket – but now they no longer stock them! Whilst there is nothing wrong with the brand name ones I just can’t get the taste of those beautiful barbecue-flavoured beans out of my head. I’ve tinkered for a while with this recipe and this is what I’m settling on. I’ve posted a recipe before about making your own baked beans, but this one is definitely a keeper!
So buy some pastry, put the oven on, make yourself a pot of tea and enjoy your morning pottering around the kitchen. The beans will take a little over an hour, unless you fancy making them in advance. I usually need a couple of mugs of tea or coffee before I come round to the idea of eating in the morning (yes, really) and use the opportunity to put fruit out for the children before the butter laden pastry option is put on the table. Enjoy. x
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Sausage Rolls & Baked Beans - A throwback to my student days when a sausage roll and baked beans cured any hangover.
Servings Prep Time Cook Time
4 people 15 minutes 1 hour
Ingredients
- 1 pack ready rolled puff pastry
- 8 cumberland sausages
- 1 egg whisked
- 1 medium onion finely chopped
- 1 garlic clove crushed
- 2 400g tin haricot beans
- 560g jar passata
- 150g soft dark brown sugar
- 200ml red wine vinegar
- 1 tbsp smoked paprika
Recipe notes
Fry off the onion and garlic in a little oil for about 3-5 minutes until the onion has softened. I always empty the beans into a sieve and run under a cold tap before adding them to the onion. Also add the passata paprika, sugar and vinegar. Add a little water, about one third of the jar of passata you used.
Give a good stir and transfer to an oven proof dish. Pop into an oven at 190 C and leave for about an hour. What your looking for is a nice sticky consistency, not too much liquid but likewise not too dried out.
Whilst this is in the oven, roll out your shop bought pastry. Brush with egg, take the sausages out of their skins so you just have the sausage meat. Place the sausages down the longest edge of the pastry and when they're all in line roll the pastry over so all the sausages are covered. Cut the pastry, gently and divide the long roll into however many sausage rolls you want. I cut mine into 5. This should use about half the pastry. Repeat with the other half. Brush with egg wash and pop into the oven for about 20-25 minutes. Keep an eye on them towards the end so the pastry doesn't burn. Make sure the sausages are fully cooked through before serving.
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