Light and flaky pastry gives way to delicious meaty pork filling. Sausage rolls are a British dietary staple and convenience food that are usually enjoyed as a snack, in miniature form for buffet and party food, or served as a meal with fresh peas and chips.
For the sausage roll filling, I do like to use a good pork sausage meat in place of plain ground pork because there is already a lot of flavor in the sausage meat and this way you don’t have to add too many additional ingredients, just simply seasoned with onion and fresh sage.
Sausage rolls are a great make-ahead dish because they can be prepared and frozen, then baked off when you need them. Leftover cooked rolls freeze nicely as well, and the pastry stands up nicely to warming up in the microwave, but re-heating in the oven is the best method.
A great sausage roll starts with good pastry. My flaky, buttery pastry recipe is my go-to that I use for all of my baked dishes including minced beef and onion pies. The pastry gives you the satisfying crispy texture that you come to expect with a good sausage roll, and it’s the first texture you experience when you take the first bite so it’s need to be fluffy and crispy.
Don’t give me a flat, deflated roll; they don’t look appetizing at all. It is called a ‘roll’ after all and not a ‘flat’. I want it standing to attention and ready to be eaten, and eating these rolls definitely gives me the feeling of being back home.
Don’t forget the sauce! What sauce, you ask? There are two types of sauce people in England, the ketchup lovers and the HP sauce lovers. I’m a Libra; I like a good balance of both.
To a large mixing bowl add the flour, salt and butter.
Use your hand to mix the butter into the flour until all the cubes are coated.
Add the water, mix and press with your hand until the dough is formed. Turn out onto a floured surface.
Roll the dough to a rectangle (you will see the lumps of butter). Fold the edge furthest away from you to the center and fold the other edge to meet. Turn 1/4 and roll out to a rectangle and fold the same way again.
Roll the dough slightly, not into a rectangle, just enough to create a flat ball.
Wrap in the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
While the pastry is chilling, add the sausage meat, sage and onion to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready.
Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 21 inches long and 5 inches wide.
Place the meat in a sausage shape down the center of the dough.
Brush beaten egg down one long side of pastry then roll the other long edge to meet the egg washed egg over the meat, making sure to seal well and that the seam is on the bottom.
Cut into 6-8, 3-inch long rolls and place onto the baking sheet evenly apart.
Brush the rolls with the egg wash and cut 2 slits into the top of the pastry taking care not to cut into the meat.
Bake for 25 minutes until they are golden and crispy.