Light and flaky pastry gives way to a delicious meaty pork filling. Homemade 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.
Any good sausage roll starts with really good filling. I 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 therefore 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 prepared and frozen, then baked off when you need them. Leftover cooked rolls freeze nicely as well and they 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, most of all give me the feeling of being back home.
Finally, there’s one other important factor with sausage rolls, don’t forget the sauce. What sauce, you ask? There are 2 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.