It doesn’t get much better than flaky, buttery puff pastry wrapped around lightly spiced sausage with sage and onion. So easy and fast to make at home!
May I please introduce you to sausage rolls, the English part of my England vs. USA match day snack-off (see the American part here). These will make people love you. Seriously. Especially if they walk into your house while they’re in the oven. Sausage rolls definitely hold a high position in my mental list of “Reasons to Live in England, Despite the Non-Existent Summer.” Please remind me to share the rest of that list with you another day because it’s actually very amusing.
Sorry, I’m feeling a bit under the weather today (no pun intended). I woke up this morning to very cool temperatures and drizzle. I’m not kidding about the cool temperatures. The high today is 13 degrees Celsius, or in my language, a very chilly 56 degrees Fahrenheit. I’m torturing myself imagining hot breezes, warm evenings, maxi dresses, flip flops and long days spent at the pool. Okay, fine. I may be exaggerating a little. It gets warm here. It’s just that Yorkshire high summer warm is more like early April Virginia warm. You’d think I’d be over it after 7 years.
I’ve resolved to keep my chin up. There’s still plenty to celebrate because the USA made it through the group stage last night!!! There’s still a reason to watch the World Cup, which means I’ve got an excuse to win people over with my Buffalo Chicken Dip and these super delicious homemade sausage rolls.
There’s nothing more to this recipe than sprucing up some store bought sausage, wrapping it in pre-made, pre-rolled puff pastry and baking it in the oven. Trust me, this homemade version is so much better than the ones you buy at the supermarket. It’s worth taking the extra ten minutes when the result is light, flaky pastry and juicy sausage bursting with sage and onion. Questionable meat and cardboard pastry? I don’t think so. Not in my house!
I used the sausage meat from 6 Cumberland sausages and squeezed the meat from the casings. You can use regular sausagemeat or ground sausage. I just find that the quality of the meat is better with the link sausages.
You start by squeezing the meat out of the casings. I add the traditional grated onion, chopped sage and nutmeg. The secret ingredient is a little bit of lemon zest, a handy tip I learned from The Guardian. I know it sounds strange, but it works. My sausage was already seasoned, but I added an extra pinch of salt and pepper.
The pastry is then laid flat on a light floured work surface and cut in half, length ways. You take one half and turn it so it lays horizontally, or so the longest edge is perpendicular to you. Roll the pastry until it’s about 1/4 inch thick, or approx 7 inches in height.
Take half of the sausage mixture and roll it into a log, then place in the bottom third section of the pastry. Brush both ends of the pastry with egg wash, then tightly fold the pastry over the sausage log. Crimp the ends of the pastry with the back of a fork and trim the ends.
I lightly score the top of the pastry with a sharp knife. This allows some of the steam to release and it’s easier to cut the sausage roll into smaller, bite-sized pieces. This recipe makes two large sausage rolls, or 16 – 18 pieces.
The last thing to do is brush the rolls with egg wash and bake in a very hot oven for about 20 minutes. Leave to cool for about 10 minutes, then slice and dip in ketchup. Heaven!
Have I done enough to convince you? Make these and bask in the love. The people will give it to you, I promise.
*Don’t forget to check out England vs. USA Part 2: Hot Buffalo Chicken Dip.
- 400 grams or approximately 1 pound ground sausage meat
- 1 packed tablespoon fresh sage
- ½ of a medium sized white onion, grated
- ¼ teaspoon nutmeg, freshly grated
- 1 teaspoon lemon zest, freshly grated
- 1 sheet (375 grams/15 ounces) store-bought, pre-rolled puff pastry
- Salt and pepper to taste
- 1 egg
- Splash of milk
- Preheat the oven to 425 F (220 C or 200 C for a fan oven).
- Add the ground sausage meat to a medium-sized bowl. Add the sage, onion, nutmeg and lemon zest and mix well with clean hands. Add a bit of salt and pepper if the meat has not been pre-seasoned. Set aside while you roll the pastry.
- Lightly flour your working surface and place the puff pastry on top. Slice the sheet in half lengthways.
- Take one half of the pastry and turn it so it's perpendicular or horizontal to you.
- Lightly roll it until it's about ¼ inch thick and approx 7 inches in height.
- Divide the sausage mixture in half and roll into a sausage shape. Place the sausage shape along the bottom third of the pastry.
- Make an egg wash. Whisk the egg with a splash of milk or water in a small bowl.
- Use a pastry brush to paint a border along the top and bottom of the pastry.
- Fold the top half of the pastry tightly over the sausage meat and press it into the pastry on the bottom. Trim the edge with a sharp knife if there's excess pastry along the bottom.
- Seal the pastry by lightly pressing with the back of a fork.
- Trim both ends of the roll.
- Use a sharp knife to lightly score the sausage roll into 8 to 10 pieces.
- Repeat this process with the second sheet of pastry and the other half of the sausage meat.
- Transfer the sausage rolls to a baking tray and lightly brush with egg wash.
- Bake for about 20 minutes until pastry is golden brown and the sausage meat is cooked through.
- Remove from oven and leave to cool for about 10 minutes before slicing.