Sage Sausage Rolls Recipes

PORK AND SAGE SAUSAGE ROLLS

Steps:

• Place the onion, garlic and carrots into a large food processor.
• Blitz until everything is finely chopped.
• Heat some olive oil in a large pan over medium heat.
• Cook the onion mixture with a good pinch of salt for 3-5 minutes, or until the mixture starts to soften.
• Remove the onion mixture to a large mixing bowl and let it cool completely.
• Meanwhile, add the pork, parsley, salt, pepper, dried herbs and Worcestershire sauce to the food processor.
• Pulse for just a few seconds until the meat has an almost paste-like texture. You can skip this step if you prefer your sausage roll filling to have a chunkier texture.
• Remove the meat mixture to the mixing bowl with the onion mixture, and add the breadcrumbs.
• Use your hands to mix everything together until all of the ingredients are well combined.
• If you want to check the filling for seasoning, I recommend pinching off a small piece of the filling and roll it into a small patty or meatball. Fry the patty in a small pan with some oil, and taste for seasoning.
• For this recipe, I use 2 rectangular sheets of puff pastry which are 25 x 42 cm/10 x 16 inches in size.
• Cut the pastry in half lengthwise so that you have two narrow strips of pastry (12.5 cm/5 inches wide).
• Use your hands to place the filling in the middle of one strip of pastry. You want to form a long sausage which is roughly one-third of the width of the pastry.
• Make the egg wash by beating the egg and milk together in a small bowl.
• Brush one side of the pastry length with some egg wash.
• Carefully lift one side of the pastry over the sausage filling, and continue until the filling is fully encased in the pastry.
• Make sure the seam is on the bottom.
• Use a sharp knife to cut the sausage roll into whatever lengths you like. For entertaining, I suggest making the sausage rolls about 4 cm/1.5 inches long. Otherwise, I typically cut my sausage rolls about 8 cm/3 inches long.
• Cut a few slits in the pastry of each sausage roll.
• Repeat the above steps with the remaining filling and pastry.
• If it is quite warm in your kitchen, I recommend putting the uncooked sausage rolls into the fridge for about 30 minutes before baking. This helps to prevent the pastry from shrinking upon baking.
• Preheat the oven to 200°C/390°F (without fan).
• Place the sausage rolls onto a baking sheet lined with baking paper.
• Brush the sausage rolls with some egg wash.
• Sprinkle the sausage rolls with some sesame seeds, poppy seeds, or just some coarse sea salt and coarsely cracked black pepper.
• Bake for about 20 minutes, or until lightly golden. Depending on how big or small your sausage rolls are, you may need to adjust the time slightly.
• Serve hot or warm with some tomato sauce (ketchup) or Cherry Tomato Relish.

SAGE SAUSAGE ROLLS

Steps:

• In a big bowl, mix all the filling ingredients together with your hands. Season then chill for 30 minutes.
• Cut the pastry in half and roll out each half on a lightly floured surface to a 42cm x 10cm rectangle. Divide the sausagemeat in half, roll each portion into a 42cm log and lay along the middle of each pastry strip. Brush the edges of the pastry with a little beaten egg, then fold over to enclose the sausagemeat, and seal well. Chill for 10 minutes, then, using a sharp knife, cut each log into 14 pieces and place on a baking tray. Brush all over with beaten egg, then top each with a small sage leaf.
• Open-freeze, then layer in a freezer-proof container or bag. Freeze for up to 3 months.
• Preheat the oven to 220°C/fan200°C/gas 7. Bake from frozen on a baking tray for 15 minutes until puffed, golden and cooked through. Serve warm.

SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees. Set a wire rack on a baking sheet and set aside.
• Place pork, onion, potato, parsley, sage, salt, pepper, and crushed red pepper flakes in a large bowl; using a fork, mix to combine. Transfer mixture to a pastry bag fitted with a large plain round tip.
• Unfold each sheet of puff pastry (it should be folded into thirds) into a 9-by-9 1/2-inch rectangle and cut each sheet along the fold marks to make six 9 1/2-by-3 1/2-inch rectangles. Gently roll each rectangle out to form six 11-by-4-inch rectangles.
• Pipe pork mixture along one edge of the long end of a rectangle; brush opposite edge with egg. Starting from the edge with the pork mixture, roll up puff pastry, pressing to seal. Slice into rolls about 1 1/2 inches thick and place on prepared baking sheet. Repeat process with remaining puff pastry rectangles and pork mixture.
• Brush rolls with remaining egg mixture and transfer to oven; bake until golden about 20 minutes. Serve with Worcestershire sauce, for dipping.

PORK & SAGE SAUSAGE ROLLS

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
• Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
• Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
• Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

SAUSAGE AND CHEESE ROLLS WITH SAGE OIL

Steps:

• Place a pizza stone on the middle oven rack and preheat to 500˚ F. Place a baking sheet on top of the pizza stone.
• Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.
• Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel-lined plate to drain.
• Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3 1/2-inch round on a lightly floured surface. Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.
• Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes. Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping.

SAGE BREAKFAST SAUSAGE

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.

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.

SAUSAGE, APPLE & SAGE ROLL

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
• Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
• Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
• Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.