Ultimate Sausage Rolls
Sausage rolls can so often be a deep disappointment. A limp, lukewarm pastry from an over packed buffet or sweaty sausage from a petrol station pit-stop are ticking no satisfaction boxes.
But, done well, sausage rolls are an easy crowd pleaser. The soft, meaty centre should be packed with fresh herbs and surrounded by buttery, flaky puff pastry and served hot from the oven - who doesn't like the sound of that?
This recipe is an easy win, especially during jumper season!
- 500g puff pastry
- 10 high quality sausages or 700g sausage meat
- 25g salted butter
- 5 shallots or 2 red onions
- 2 tsp caster sugar
- 150g white bread crumbs
- 2 sprigs fresh thyme
- 3 sprigs fresh sage, leaves picked and finely chopped
- 2 sprigs rosemary, finely chopped
- 1 tbsp fennel seeds (and a little extra for the tops)
- 1 tbsp sesame seeds
- 2 tbsp Dijon mustard
If you so choose, go ahead and make the pastry yourself. Personally, I prefer to use a pre-made pastry for ease and speed, this one always works well for me. You'll have a little left over from this pack - perfect for a cheeky twist to accompany the rolls.
- Pre-heat the oven to 180 degrees, gas mark 4 and line a flat baking track with parchment. Put to one side and start on the sausage rolls.
- Finely slice the shallots or onions, make sure they're not too chunky as your guests are expecting a mouthful of sausage, not onion. Melt the butter in a pan and fry the onion, rosemary, sage, thyme, 1.5 tbsp. of the fennel seeds and sugar. You want to caramelise the onions, so the longer and slower you can cook them, the better they'll taste.
- While the onions are frying you can roll out your pastry and prep the sausage meat. Lightly flour a work top and roll out the puff pastry into a large rectangle. You want the pastry to be fairly thin without overworking it - slightly less than the thickness of a pound coin.
- Check on your onions, making sure they don't catch, and season well.
- Now prep the sausage meat. Slice the skins of the sausages and push the meat out into a large bowl with the bread crumbs, a good shake of salt and pepper, 1.5 tbsp. of Dijon mustard and the herb-onion mix.
- Get stuck in with your hands and combine!
- Work your sausage mixture into a roll - roughly an 1.5 inches wide and 1 inch tall - place onto your pastry, about 1 inch from the edge and make one long sausage roll. You can cut into the six you want at the end.
- Crack two eggs, a splash of milk and the rest of the mustard into a bowl and whisk to combine. Brush each side of the sausage meat with egg wash and the carefully fold the pastry over.
- Press the long edge together really well, you don't want this to pull apart when the pastry rises. You can leave the short edges open so the sausage meat is visible. Trim the long edge so there's only about 1.5 cm of extra pastry.
- Cut your mega roll into personal portions. I like them chunky and usually make them 7cm - 10cm long. This will make 10 rolls.
- Brush each roll with a generous amount of egg wash and sprinkle fennel seeds, sesame seeds and rock salt on top.
- Place each roll on the pre-prepared baking tray with about an inch between and then put in the oven for 30 minutes. Keep an eye on them - when the pastry is golden brown and the sausages are oozing, they're done.
Eat them piping hot with a good cutney, enjoy!