Sausage rolls three ways recipe
 One easy method, three different fillings to make delicious sausage rolls that will be the star of any picnic. 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thymepinch ground corianderpinch allspicepinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme pinch ground coriander pinch allspice pinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thyme½ bulb fennel, finely chopped and cooked in some oil1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme ½ bulb fennel, finely chopped and cooked in some oil 1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil½ red onion, finely chopped and cooked in some oil1 tbsp chipotle chilli paste2 tbsp fresh coriander, finely chopped chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil ½ red onion, finely chopped and cooked in some oil 1 tbsp chipotle chilli paste 2 tbsp fresh coriander, finely chopped chopped 1 500g block all butter puff pastry 2 free range-egg yolks, to glazeIngredients for the glaze2 tbsp yeast extract 2 tbsp black treacle 1 500g block all butter puff pastry 2 free range-egg yolks, to glaze Ingredients for the glaze 2 tbsp yeast extract 2 tbsp black treacle Method Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge.Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through.To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold.