Best British Sausage Roll Recipes

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

HOMEMADE SAUSAGE ROLLS

Steps:

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
• Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
• Add remaining Filling ingredients into the bowl. Use your hands to mix well.
• Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
• Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
• Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

BEST BRITISH SAUSAGE ROLL

Steps:

• Gather the ingredients.
• 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 combined.
• Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
• Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
• 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.

HOMEMADE SCOTTISH SAUSAGE ROLLS

Steps:

• In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
• Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don't need to be exact, depending on the size of the rolls you want to make; from cocktail size to "man" size. Alternatively, you can make a long roll and then cut them into the size you desire.
• Shape some meat into logs, and place close to one end of the pastry, but don't put too much meat or they will burst open when baking.
• With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
• Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
• Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
• Serve with brown sauce (HP Sauce is my preference).

EASY PEASY BRITISH SAUSAGE ROLLS

Steps:

• Add ground pork, bread crumbs, salt, pepper, sage, nutmeg, mace and water to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings and consistency. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 20 ounces sausage. (See Tip 2)
• Preheat oven to 425° F.
• Roll puff pastry sheet to approximately 14 x 10-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of half of the sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed. Repeat with other half of puff pastry and remaining sausage.
• Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil. (See Tip 3)
• Brush with egg wash. Bake at 425° F for 25 to 30 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings. (See Tip 4)

BRITISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.