Ah, the humble sausage rolls. A quintessential British comfort food, its golden pastry encasing juicy sausage meat promises instant satisfaction. But beyond the nostalgic allure, crafting the perfect sausage roll is an art form, a dance between flaky crust and savory filling. Today, we embark on a culinary journey to master this iconic snack, celebrating tradition while infusing a touch of personal flair.
I, Dianna Agron, a baker with a passion for pastry and a penchant for playful flavors, will guide you through the sausage rolls symphony. From choosing the perfect sausage to achieving a melt-in-your-mouth crust, we’ll tackle each step with confidence and a dash of kitchen wisdom.
Forget soggy bottoms and dry, crumbly pastry. My recipe, honed through countless batches and meticulous adjustments, delivers crisp, buttery layers yielding to a succulent sausage heart. We’ll utilize tried-and-true techniques like chilling the dough and blind baking the pastry to ensure flawless results.
Fear not, baking novices! This recipe is demystified with clear instructions and helpful tips. From choosing your preferred pastry (homemade or store-bought) to customizing the filling with savory herbs and spices, I’ll empower you to make these sausage rolls your own.
Ingredients:
Pastry:
- 225g (8oz) plain flour
- 125g (4oz) cold unsalted butter, cubed
- 1/2 teaspoon salt
- 3-4 tablespoons ice-cold water
Filling:
- 450g (1lb) good quality pork sausage meat (choose your preferred sausage type!)
- 1 small onion, finely chopped
- 1 tablespoon brown sauce (optional)
- 1/2 teaspoon dried herbs (sage, thyme, rosemary)
- Salt and freshly ground black pepper, to taste
Glaze:
- 1 egg yolk
- 1 tablespoon milk
Instructions:
- Pastry Magic: Sift flour and salt into a bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs. Gradually add the water, mixing until a dough forms. Avoid overworking the dough, or it will become tough. Wrap in cling film and chill for at least 30 minutes.
- Sausage Symphony: While the dough chills, preheat oven to 200°C (400°F). In a pan, saute onions until softened. Let cool, then mix with sausage meat, brown sauce (if using), herbs, salt, and pepper.
- Assembly & Shaping: Roll out the dough on a lightly floured surface to a rectangle about 30x20cm (12×8 inches). Spread the sausage mixture evenly over the pastry, leaving a clean border along one long edge. Brush the border with water. Tightly roll up the dough, enclosing the filling, and seal the seam by pinching the edges.
- Golden Glow: Cut the roll into individual sections, around 2 inches thick. Place them on a baking tray lined with parchment paper, seam-side down. Brush with the egg yolk mixture and sprinkle with a pinch of salt for extra flavor.
- Baking Brilliance: Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
Also try: Sticky and Savory: 3 Glazed Ham Recipes To Rule Your Christmas Feast (UK Edition)
Tips for Sausage Rolls:
- For an extra-flaky crust, use puff pastry instead of all-purpose flour.
- Add crumbled cooked bacon or chopped nuts to the filling for a textural twist.
- Experiment with different herbs and spices like fennel seeds or chorizo for a personalized touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Beyond the Recipe:
The sausage roll is more than just a snack; it’s a symbol of culinary camaraderie, a shared bite at picnics, parties, and family gatherings. As you savor its warm, fragrant perfection, remember the joy of homemade treats and the satisfaction of mastering a culinary skill.
So, preheat your oven, gather your ingredients, and let’s dance with dough and savor the golden delights of homemade sausage rolls. With every delicious bite, let your confidence and culinary spirit shine through, making each sausage roll a masterpiece of your own creation.
Happy baking!
Dianna Agron, The Savory Alchemist
sausage roll recipe
Ingredients
Pastry:
- 225 g 8oz plain flour
- 125 g 4oz cold unsalted butter, cubed
- 1/2 teaspoon salt
- 3-4 tablespoons ice-cold water
Filling:
- 450 g 1lb good quality pork sausage meat (choose your preferred sausage type!)
- 1 small onion finely chopped
- 1 tablespoon brown sauce optional
- 1/2 teaspoon dried herbs sage, thyme, rosemary
- Salt and freshly ground black pepper to taste
Glaze:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Pastry Magic: Sift flour and salt into a bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs. Gradually add the water, mixing until a dough forms. Avoid overworking the dough, or it will become tough. Wrap in cling film and chill for at least 30 minutes.
- Sausage Symphony: While the dough chills, preheat oven to 200°C (400°F). In a pan, saute onions until softened. Let cool, then mix with sausage meat, brown sauce (if using), herbs, salt, and pepper.
- Assembly & Shaping: Roll out the dough on a lightly floured surface to a rectangle about 30x20cm (12×8 inches). Spread the sausage mixture evenly over the pastry, leaving a clean border along one long edge. Brush the border with water. Tightly roll up the dough, enclosing the filling, and seal the seam by pinching the edges.
- Golden Glow: Cut the roll into individual sections, around 2 inches thick. Place them on a baking tray lined with parchment paper, seam-side down. Brush with the egg yolk mixture and sprinkle with a pinch of salt for extra flavor.
- Baking Brilliance: Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
