Football is a big thing here in the UK. Imagine the noise here during game days with your children and hubby as they cheer for their favourite team. And what better outdoor essential than the humble but comforting sausage roll?
Sausage rolls are a quintessentially British treat and are often served at weddings, parties, and picnics. They can be made with puff pastry or shortcrust pastry, but this recipe uses puff pastry and adds a hint of garlic to the filling.
The sausage roll is a popular snack or meal in the UK and common in Australian cuisine. As well as being an on-the-go snack or meal, they are also so served with the traditional British sides dish of fresh or mushy peas.
The sausage roll has been a staple of British cuisine since the mid-19th century. It's a simple, tasty, universally appealing, heavily seasoned meat encased in flaky golden pastry, making it eminently portable and perfect for popping one into your mouth while shouting at the screen!
And while shop-bought sausage rolls are often tasty, something very satisfying – not to mention impressive – about making your own. But how can you make sure that your sausage rolls are perfect? What makes a good sausage roll?
We've included everything you need to know about making sausage rolls from scratch, including making your own puff pastry and how long it will take to cook. We've also got tips on making sure your pastry stays flaky and delicious throughout cooking.
Key Ingredients to Making Sausage Roll
The essential components of a good sausage roll are the meat and the pastry that wraps around the meat. The meat needs to be seasoned with salt and pepper, and nothing rivals the classic pork and herb. The pastry needs to be light and flaky but not so crumbly that it breaks apart when you bite into it.
The best way to make sausage rolls is on a baking tray lined with parchment paper or greased with butter. Since it's just an oven-baked dish, you don't need to worry about heating up your kitchen or dirtying many dishes.
Before you get too anxious, which I know you are, here are the ingredients needed to make sausage rolls:
- 400g free-range/organic pork sausage meat
- 1 thumb of ginger, peeled and grated
- 100g pistachio nuts, shelled & coarsely chopped (optional)
- 1/4 cup finely chopped fresh parsley
- 100g breadcrumbs
- Salt & pepper
- 1 beaten egg to glaze
For the rough puff pastry
- 170g unsalted butter, chilled and cut into small cubes
- 360g plain flour
- Salt to taste
- About 3 tbsp iced water to mix
- 1 beaten egg wash mixed with a splash of milk to glaze
- Fennel seeds and sea salt to finish
- Bloody Mary Ketchup
Pastry for Sausage Rolls
To cut down on time and hassle, buy a frozen or 375g pack of ready-rolled puff pastry rather than making your own. Depending on the type of dough you buy, you likely won't even be able to tell the difference. Simply wrap it around your sausage links and stick them in the oven for a yummy treat that barely requires any work.
But if you're looking to make your own puff pastry, all it takes is a few easy ingredients. Grate cold butter into flour, stir it together and add a small amount of ice water. Wrap it, pop it in the fridge to chill for half an hour, and you're all done.
Here is how to make your own sausage rolls
Step 1: To make the filling, mix the pork, garlic, and parsley. Add 1tbsp water, season with salt and pepper and stir in 60ml cold water.
Step 2: Use your hands to place the beef or unseasoned sausage meat and remaining filling ingredients in a bowl. Simply mix until everything has been thoroughly combined.
Step 3: Roll out the pastry onto a board, cut it in half lengthways, and put each portion into the middle of the pastry strip. Then divide the mixture in two and mould each half into a cylindrical shape leaving a 1cm edge.
Step 4: Afterwards, brush the pastry border and the top of the sausage mix with the beaten egg to secure. Tightly roll the pastry around the meat and roll to encase, then use a fork to press the pastry edges together.
Step 5: Cut the sausage rolls into 5cm lengths or desired size and place them on a baking sheet. Apply more beaten egg all over the pastry. Then bake for 25–35 minutes or until golden brown and puffy. Remove from the oven to cool for 5 minutes before serving hot or cold with an optional dip such as tomato ketchup or mustard!
It may also be made a day ahead or frozen for up to a month. To bake from frozen, add an extra 10-15 mins to the cooking time.
Here are some tips to help you make them just right.
The perfect sausage roll should be crispy on the outside and soft on the inside. The best way to achieve this is by brushing the pastries with an egg wash before baking them in the oven. This will give them a golden crust and keep them moist inside.
When it comes to fillings, don't overdo it! Too much filling will make your pastry soggy and greasy – not what we want! Just use enough so that when you bite into it, there's a lovely burst of flavour with every mouthful, but nothing left behind on your plate when you finish eating!