2 packs of croissant dough (if they are 6 to a pack)
12 good quality sausages of your choice
Ketchup, bbq sauce, mustard, brown sauce, horseradish, choose to your taste
2 egg yolks lightly seasoned and beaten
Cook your sausages as you would normally but for about 5 minutes less so they are just undercooked, drain off any excess fat, brush generously with whatever sauce or mustard etc you have chosen and allow to cool. Lay the croissant doughs out individually then wrap each one around a sausage starting at one end of the sausage and working down. Place on a greaseproof tray and brush all over with the beaten egg. Bake in the oven at 190’c for about 20-25 minutes until crisp and golden.
Extra bit 1
To make sausage rolls in the more traditional way isn’t that much more difficult, the main difference is that you use actual puff pastry. I would always recommend that you buy puff pastry unless you are a very very keen cook, it;s just not worth the hassle, so buy yourself a packet of good quality puff pastry. The second difference is you use sausage meat rather than whole sausages for your filling. Start with a decent sausage meat and then you can add things to it such as different herbs or maybe some diced apple or even haggis or black pudding. From there you roll the filling up in the pastry, glaze it with the egg wash and bake again for about 25 minutes before cutting to the required size.
Extra bit 2
A great way to make these for even smaller kids, which they are guaranteed to love, which is even simpler again is this. Take a packet of cooked cocktail sausages and brush them with a mixture of tomato sauce and BBQ sauce, now cut your croissant pastry in to even smaller triangles and wrap each cocktail sausage inside one and roll up to form a mini sausage roll, and once again brush with your beaten egg, place on a greaseproof baking tray and bake in the oven for about 20 minutes. These sausage rolls are great for kids birthday parties etc and your kids will love helping to make them.