She revealed her secret for perfect moist sausage rolls every time. Its left over mashed potato.
I quantity of good quality short crust or puff pastry. Home made or pre rolled frozen sheets thawed!
500 grams sausage mince
I cup cold mashed potatoes
A tablespoon worcestershire sauce
I onion super finely chopped (optional)
Salt and pepper to taste
Squelch together the other ingredients thoroughly, using clean hands.
Flour hands. Form mince into 4 cm diameter sausages to fit length of pastry, use milk to seal cut edge and fold over, squish down edges with fork to seal, forming into a classic sausage roll shape. Trim off excess pastry to neaten. Cut into 3 cm sausage rolls and place on a greased scone tray. Repeat until all ingredients have been used up.
Bake in a preheated oven at 180 degrees until golden brown.
Eat immediately, serving with tomato sauce or relish.
If not serving immediately, place on a clean tea towel and cover until cool. Refridgerate, or freeze and reheat as required.