Sausage rolls are not just for casual eating they are much more refined than that. Yes, they are simple and can be rather meaty but their level of sophistication is based on the type and quality of the sausage meat used and the way they are baked in a flaky pastry. They’re also straightforward to make and with some chili jam or other piquant sauce make a great snack.
The best ones are made with a relatively flaky pastry. I prefer them home-made to shop bought ones but I’m sure Greggs would beg to differ. If you are looking for a complementary non-meat version then try the Glamorgan sausage. They really go well together in a picnic.
Serves 4 to make reasonably large sausage rolls.
Ingredients
- 2 tsp vegetable oil
- 1 small onion, finely chopped
- 500g good quality sausage meat (20% fat)
- 3 medium eggs and free-range where possible, divided
- Ground black pepper, to taste
- 2 tsp dried sage
- Salt, to taste
- 2 tablespoons flour, for rolling out pastry
- 400g puff pastry which is best ready rolled and all-butter
- 1 small egg which is beaten as glazing
Preparation
- Preheat the oven to 190°C, Gas 5.
- In a frying pan, just sauté the onion lightly in the oil which will take about 5 minutes
- Mix the sausage meat, sage with the black pepper and add the lightly fried onion
- Roll out the puff pastry to roughly 40cm x 12cm wide.
- Place the sausage meat down one side of the pastry and fold over the pastry to cover the meat entirely.
- Move the fold of the pastry underneath, facing down on the bottom of the baking tray
- Brush as much of the exposed surface as possible with the beaten egg.
- Leave to re-chill for 20 minutes.
- Bake for 35 to 45 minutes until golden and cooked all the way through.
These sausage rolls can be stored in the chiller or fridge for a few days before they need to be served.
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