The sausage roll, a staple of children's parties and buffets, not to mention Christmas party food. A bad sausage roll is often tasteless and stodgy but a good one is indeed a wonderful thing. And how to guarantee you have/serve a good one? Make your own! By making your own you can spike your sausage meat with whatever flavours you wish. Here I have used apple and sage. You can use shop bought pastry, but the one I use is so quick and easy and tastes so good it is most definitely worth the small amount of effort. Sausage rolls also begin with 'S' so I will be entering them into this months alpha bakes. Sausage rolls makes 12, easily doubled for the pastry 4oz plain flour pinch of salt 3oz butter for the sausage meat 225g sausage meat 1 apple, grated small handful of chopped sage 1 egg to seal First off make the pastry. Your butter will need to be very cold so if it feels a little soft from the fridge pop it into the freezer half an hour before you start. Place the flour into the bowl and add the salt. Grate the butter into the bowl. Using a knife stir the butter through the flour, making sure it is well coated. Add enough ice cold water to make a dough that cleanly leaves the side of the bowl. I used 16 tsp. Wrap the pastry in clingfilm and refrigerate for 30 minutes. Meanwhile mix the sausage meat (I used regular sausages with the skins removed), the grated apple and finely chopped sage until everything is well distributed. Preheat the oven to 220C/200C FAN. Roll out the pastry into a rectangle and cut it into two strips. Divide the sausage meat mix into two and place down the centre of each strip. Brush beaten egg down one side of each strip and fold the pastry over the sausage meat, pinching to seal. Turn so that the seal is on the underside and cut each long roll into six. Snip the top with scissors to allow steam to escape. Place the sausage rolls on a baking sheet and bake for 20 minutes, until golden and crisp. Transfer to a wire rack to fully cool. These a very tasty and make a great lunch, they were fantastic paired with Mary Berry's Christmas chutney. I also took some to a party and they were snaffled pretty quickly. Like I said these can be flavoured how you wish, how about chilli? Or honey and mustard?