Homemade Sausage Rolls

4 sausage rolls on a baking sheet fresh out of the oven

Print Recipe

A traditional British snack of a meaty pork filling wrapped in a flaky pastry.

Course Dinner Ideas

Cuisine British

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 531

Author Janette

Ingredients

For the pastry:

1 ½ cups + 1 tablespoon (195 grams) all-purpose/plain flour plus extra for rolling out pastry
¼ teaspoon salt
8 tablespoons (113 grams) unsalted butter cut into small cubes kept refrigerated until ready to use
¼ cup (60 ml) cold water
1 egg beaten (to brush on pastry)

For the filling:

1 pound (453 grams) pork sausage skins removed
1 tablespoon fresh sage finely chopped, optional see note 1

Instructions

To a make the pastry a food processor:

Add the flour salt and butter. Pulse until the butter is broken into small balls. With the processor running, very slowly drizzle in the water until it pulls away from the sides of the bowl and starts to form a ball. Stop the water immediately. You may not use all the water, you may need a little more.

To make the pastry by hand:

Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, you may need a little more.
Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a rectangle. Fold the edge furthest away from you to the center and fold the edge closest to you to the center so the edges meet. Turn 1/4 and roll out to a rectangle and fold the same way again. This step will make the dough light and flaky. Wrap the dough in plastic wrap and refrigerate for 30 minutes (for faster cooling, put in the freezer for up to 15 minutes).
Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper.
While the pastry is chilling, add the sausage meat and sage to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready. Skip this step if not adding fresh sage.
Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 24 inches (60 cm) long and 5 inches (13 cm) wide with the longest side of the dough closest to you with the rectangle going from left to right.
Shape the meat in a sausage shape down one side of the dough, about 1 inch (2/½ cm) thick, leaving a little pastry border. If the meat is sticking to your hands, rub a little oil on your hands. Brush beaten egg along the border (closest to the meat) 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 8, 3-inch (7.5 cm) long rolls and place onto the baking sheet evenly apart. See note 2
Brush the rolls with the beaten egg 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.

Video

Notes

1. If your sausage already has sage, you may want to skip this.

2. To make appetizer size, cut into 2-inch (5 cm) rolls which yields 12.

Nutrition