Homemade Sausage Rolls
Homemade Sausage Rolls with flaky pastry are a British dietary staple and convenience food. Usually enjoyed as a snack, in miniature form for buffet and party food, or served as a meal with fresh peas and chips and one of the most popular English pub foods. Easy to make using pork sausage and the easiest homemade, flaky pastry.
The great British sausage roll is the most popular grab-and-go foods in the U.K. Sold by every pastry shop on every high street and when you get the right flaky pastry with the most delicious pork filling, there’s nothing like it.
Flaky, crispy pastry and good pork sausages are the key to really good sausage rolls. See more below on this.
As well as being an on-the-go meal or snack, they are also so served as a meal with the standard British sides of fresh or mushy peas (recipe below) and chips (French fries).
There are a few things involved in achieving the best sausage rolls and I’m going to tell you how to make sausage rolls from scratch.
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.
Pastry for Sausage Rolls
My flaky, buttery pastry recipe is my go-to dough 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.
Freezing Sausage Rolls: Sausage rolls are a great make-ahead dish because they can prepared and frozen, then baked off when you need them. Just add 10-15 minutes onto the baking time. 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. 435°F (225°C) for 20 minutes.
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.
If you’ve tried these Homemade Sausage Rolls or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!
These homemade sausage rolls recipe first appeared on Food Fanatic where I am a contributor.