Sausage Rolls are classic British fare, that are as versatile as they are easy to make. They can be served hot or cold, in a canapé size as an appetizer, or in a larger roll for lunch, brunch, or a snack.
In addition, the unbaked sausage rolls can be frozen for later use. Also, the cooked sausage rolls can be refrigerated and reheated at a later time.
About British Sausage
The key to a good sausage roll is good sausage. British sausage tends to be different from American sausage in several ways.
First, British sausage often has a bread crumb or rusk filler while its American counterpart doesn’t. Also, British sausage tends to have a finer grind and consistency than American sausage.
Both the Master Taste Tester and I personally prefer British sausage to American sausage.
Experimentation For The Perfect British Sausage
Over time, I’ve experimented with trying to replicate British sausage. I think that I finally have a winner that’s super easy to make and absolutely delicious!
Initially, I made the British sausage by using a combination of bulk American sausage and ground pork. When I first blogged about the British Sausage Rolls in 2017, I used the recipe developed with the combination of American sausage and ground pork.
Over time, however, I continued experimenting and ultimately decided to omit the American sausage and focus on making the sausage with just ground pork and seasonings.
This post is updated to include the British sausage made without adding any American sausage. Also, I’ve added new photographs, enhanced text, and a Web Story showing how I make these tasty sausage rolls.
For anyone interested, however, my original recipe using American sausage and British sausage which was posted in 2017 included the following:
- 1 pound (16 ounces, 454 grams) ground pork
- ½ pound (8 ounces, 227 grams) hot bulk sausage
- ½ cup (2.65 ounces, 75 grams) dry bread crumbs
- ⅓ cup (2.65 ounces, 75 grams) water
- 1 ½ teaspoons (0.35 ounces, 10 grams) Kosher salt
- 2 Tablespoons (0.25 ounces, 7 grams) fresh sage, chopped
Here’s What You’ll Need: Ingredients For Sausage Rolls
- For the Sausage: For the sausage, I used ground pork, dry bread crumbs, ground nutmeg, ground mace, Kosher salt, dried sage, black pepper, and water.
- For the Pastry: I used store-bought puff pastry sheets to enclose the sausage.
Here’s How I Made The Sausage
- To make the sausage, I added ground pork, bread crumbs, salt, pepper, dried sage, nutmeg, mace, and water to the bowl of my food processor fitted with a steel blade.
- I processed the sausage mixture for about 20 seconds. Then I took a small piece, microwaved it for about 20 seconds, and tasted it to see if additional seasonings were needed. The Master Taste Tester said that it was perfect!
Next, I continued processing the mixture for another 30 seconds, until it reached the proper consistency. See how finely ground it is – almost like a pâté, which is how we like it.
That’s it – British sausage with the food processor doing all the work!
Here’s How I Made The Sausage Rolls
- With the sausage made, I turned my attention to making the sausage rolls.
I rolled out a thawed puff pastry sheet on a floured surface to approximately 14 x 10-inches. Next, I cut the puff pastry in half, length-wise.
- I placed a roll of sausage down the center of each piece of puff pastry. Then, I brought the sides of the puff pastry together to enclose the sausage. I pinched the puff pastry together to ensure that it was completely sealed.
- I cut each of the puff pastry sausage logs into four pieces. Then, I placed the sausage rolls onto a rimmed baking sheet that I had lined with non-stick aluminum foil.
Finally, to allow the steam to escape during baking, I cut 2 slits in each roll.
I placed the prepared sausage rolls into the refrigerator until I was ready to bake them.
- Before baking the sausage rolls, I brushed them with an egg wash (egg mixed with about a tablespoon of water). I could have also brushed them with milk.
I baked the sausage rolls in a preheated 425°F oven for 25 to 30 minutes. The puff pastry rose nicely and was a golden brown. More importantly, the sausage was fully cooked!
- Once the sausage rolls were done, I removed them from the oven. I allowed the sausage rolls to cool for about 10 minutes before serving them.
Even though sausage rolls are most often served as an appetizer, I like to also serve them as an entrée.
Either way, the Easy Peasy British Sausage Rolls are amazingly delicious. Yum!
Source: https://pudgefactor.com
