|Nutritional Guidelines (per serving)|
|Servings: 6 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sausage rolls are a staple of both British and Irish food, so common that it is easy to forget what clever things they are. A buttery puff pastry baked to golden perfection gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.
So often overlooked, this dish celebrates the amazing variety of British sausages and leaves room for improvisation. Add other veggies of your liking, make different dipping sauces to serve the rolls with, or add two or more types of sausage to the filling. Make tiny canapé-sized sausage rolls or big long hunks; pack them in a lunch box, picnic basket, or serve them warm or cold for a light meal.
Try our recipe and make it your own with the flavors and spices you'd like the most. Make a large batch, cut, and freeze to have these little rolls on hand for a last-minute dinner or an afternoon treat.
Click Play to See This British Sausage Roll Recipe Come Together
Gather the ingredients.
Preheat the oven to 400 F.
In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly mixed.
On a lightly floured surface, roll out half the pastry into two 8x10-inch rectangles. Cut each rectangle into 2 strips (4 total) and rest them in the fridge for at least 10 minutes.
Place the cold pastry into 2 lightly greased baking pans, and add the sausage meat, forming it into 4 long sausages the length of the pastry strips. Place each sausage meat roll into the center of each pastry strip. Lightly brush the edges of the pastry with the remaining egg (beaten).
Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
Cook in the preheated oven for 20 minutes or until golden brown.
Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.
- If you can't find quality sausage meat, buy your favorite British sausages and squeeze the meat out, discarding the skins. Using this method is also a great way to create fillings for your sausage rolls by choosing different sausages. Combine two or more types of sausage.
- For a different shape, use small cupcake tins and cover the bottom of each with a disc of puff pastry. Add 1 tablespoon of filling, cover with a smaller disc of pastry, and press the edges so both discs come together. Use egg wash on top, and pinch the upper disc with a fork before baking so the steam can escape.
- Finely chop peppers, onions, and spinach, and sauté them in vegetable oil until soft. Use any other vegetable to add flavor and volume; by adding more veggies, you can make more rolls with the same amount of meat.
- Make honey mustard sauce, a cheese-beer dip, or homemade ketchup to serve with your rolls.