Sausage rolls are the quintessential British savory snack. Bite-sized yet hearty, they can be found at any gathering of four or more British people.
At afternoon tea, they provide a welcome counterbalance to the sweetness of baked goods. Sausage rolls can be enjoyed at any temperature and are easily portable, making them a perfect addition to any picnic. This recipe calls for Branston Pickle, a tangy condiment made from a variety of fruit, vegetables, and spices. If you are unable to find it locally, carry on. The rolls will taste just as good.
- 1 lb bulk pork sausage
- ½ tsp thyme
- ½ tsp sage
- ¼ tsp Colman’s English mustard powder
- 2 tsp Branston Pickle, minced (optional)
- 1 egg, beaten
- Salt and pepper to taste
- 1 package puff pastry sheets or see our homemade rough puff pastry.
- Preheat the oven to 400℉.
- Combine the first four ingredients in a mixing bowl and put in the refrigerator while you prepare the pastry. The puff pastry should be thawed, but still cold.
- After dusting the pastry with flour, roll it out to form four 4”x16” rectangles. The pastry should be quite thin, about ⅛” to ¼” at most. This ensures a good proportion of pastry to meat and keeps the pastry from becoming overly puffy.
- When the pastry is ready, take the sausage out of the refrigerator, and shape it by hand into a 16” log. Place the log 1.5” inches from the edge of a pastry rectangle. Brush the edge of the pastry closest to the meat with egg and carefully roll the pastry all the way around the log, allowing for a slight overlap to keep the sausage contained. Brush the remaining edge with egg and press the pastry down to seal it.
- With the seam side down, cut the log into 2” pieces. Repeat process with remaining pastry and sausage.
- Place sausage rolls on a greased baking sheet and brush each with additional egg wash. Bake for 25-30 minutes until the pastry is golden brown and the sausage is cooked through.
© 2023 Copyright 2020, James Munton - www.gbcooking.com