Sausage rolls are a savory pastry treat that consists of seasoned sausage meat wrapped in flaky puff pastry and baked until golden brown. They are a popular snack or appetizer in many countries, especially in the UK, Australia, and New Zealand. Here’s a detailed description of how to make sausage rolls:
1. **Pastry:** Start by preheating your oven to 400°F (200°C) and preparing your puff pastry. You can use store-bought puff pastry or make your own. Roll out the puff pastry on a floured surface into a large rectangle, about 1/8 inch thick.
2. **Filling:** For the filling, you’ll need sausage meat. You can use store-bought sausage meat or remove the casings from sausages. Season the sausage meat with herbs and spices of your choice, such as sage, thyme, salt, and pepper.
3. **Assembly:** Spread the seasoned sausage meat evenly over the puff pastry, leaving a small border around the edges. Roll up the pastry tightly, starting from the long edge, to enclose the sausage meat. Press the seam to seal and place the roll seam-side down on a baking sheet lined with parchment paper.
4. **Cutting and Baking:** Use a sharp knife to cut the roll into smaller pieces, about 1-2 inches long. Place the sausage rolls on the baking sheet, leaving space between each roll. Brush the tops of the rolls with beaten egg for a golden finish.
5. **Baking:** Bake the sausage rolls in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the sausage meat is cooked through. Allow the sausage rolls to cool slightly before serving.
Sausage rolls can be enjoyed hot or cold and are often served with ketchup or a dipping sauce. They are perfect for parties, picnics, or as a tasty snack any time of day.
Ingredients:
- 1½ pounds ground pork sausage
- 2 teaspoons fennel seeds
- ½ cup freshly grated Parmesan cheese
- 4 tablespoons apple or pear chutney
- 2 tablepsoons finely chopped fresh sage
- 2 large eggs
- half of an onion, grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 sheets store bought puff pastry, thawed, chilled
- ketchup for serving
Method:
Preheat the oven to 400°F with a rack in the center position. Line a large baking sheet with parchment.
In a large bowl combine pork, fennel, parmesan, chutney, sage, 1 egg, onion, salt, and pepper.
On a lightly floured surface, roll out the dough into two 8×10-inch rectangles. Halve lengthwise to create four 4×10-inch rectangles.
Divide the sausage mixture into 4 equal portions and place on the bottom half of each rectangle. Form sausage mixture into a long cylindrical patty the length of the pastry strip. In a small bowl, mix 1 tablespoon of water with the remaining egg. Brush the exposed pastry edges of each rectangle with ½ of the egg wash.
Roll the pastry over the sausage and gently press to seal the edges.
Cut each roll into 3 pieces each and arrange them on the prepared baking sheet, seam sides down. Brush the rolls with the remaining egg wash and cut two diagonal 1-inch slits into each.
Bake for 30-35 minutes or until the dough is golden brown.
Serve warm with ketchup for dipping or allow to cool completely before storing in an airtight container at room temperature for up to 3 days.
To freeze these sausage rolls:
Before finishing with the egg wash and cutting slits into the tops, you can opt to freeze the unbaked sausage rolls in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer, separate, and bring to room temperature. Brush with egg wash and create slits. Bake for 30-35 minutes at 400°F until golden brown