Sausage Rolls
A well-made sausage roll is all about the contrast between flaky, shattering layers of butter and the dense, meaty interior. Once you master the roll, you can adjust the seasoning to suit your own pantry.
Cold pastry is non-negotiable.
If the butter in your puff pastry softens too much before it hits the oven, it won't rise into those thin, distinct layers. Keep it in the fridge until the very second you are ready to assemble.
- large mixing bowl
- pastry brush
- baking sheet
- parchment paper
- sharp knife
What goes in.
- 1 lbground pork
- 1 cupfresh breadcrumbs
- 1small onion, finely grated
- 1 tbspfresh sage, chopped
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1 sheetall-butter puff pastry, chilled
- 1egg, beaten
Folding the meat
Mix the pork and aromatics just until combined; overworking the protein will result in a rubbery, tough texture instead of a tender bite.
The method.
Prepare the filling
Combine the pork, breadcrumbs, grated onion, sage, salt, and pepper in a bowl. Use your hands to mix gently, then shape the mixture into a long cylinder, about 1 inch in diameter.
Roll the pastry
Lay the chilled puff pastry on a floured surface. Roll it slightly to flatten, then cut it into a long rectangle wide enough to wrap around the sausage cylinder.
Assemble
Place the meat cylinder along one edge of the pastry. Brush the opposite edge with beaten egg, then roll the pastry over the meat, pressing the seam firmly to seal.
Portion
Slice the long roll into 2-inch pieces. Place them seam-side down on the parchment-lined baking sheet.
Bake
Brush the tops with the remaining egg for color. Bake at 400°F for 20-25 minutes, or until the pastry is puffed and dark gold and the meat is firm.
Other turns to take.
Apple and Herb
Add 1/2 cup of finely diced tart apple to the meat mixture for a sharper profile.
Spiced Chorizo
Replace half of the ground pork with raw chorizo to add heat and smoke.
When it doesn't go to plan.
Always grate the onion rather than chopping it to ensure it disappears into the meat without leaving large, watery chunks.
Score the top of each roll with a knife before baking to allow steam to escape and prevent the pastry from bursting.
Let the rolls rest for 5 minutes after pulling them from the oven; it helps the meat set so they don't fall apart when you pick them up.
The ones that keep coming up.
Why did my pastry go soggy?
The oven was likely not hot enough at the start. Puff pastry needs high heat immediately to expand the butter layers before the fat leaks out.
Can I assemble these ahead of time?
Yes, assemble the rolls and keep them in the fridge on the baking sheet for up to 4 hours before baking.
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