Classic British Sausage Rolls
Traditional dish · British
The quintessential British sausage roll, featuring seasoned pork sausage meat encased in flaky puff pastry. Perfect as a snack, appetizer, or part of a picnic.
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Ingredients
- Pork sausage meat500g
- Puff pastry2 sheets (approx. 320g)
- Egg, beaten (for egg wash)1
- Onion, finely chopped1/2
- Sage, fresh, chopped1 tbsp
- Nutmeg, ground1/4 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
- 2
In a bowl, mix the sausage meat with the finely chopped onion, sage, nutmeg, salt, and pepper. Ensure it's well combined.
- 3
Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet in half lengthwise.
- 4
Divide the sausage meat mixture into four equal portions. Shape each portion into a long sausage shape and place it along the long edge of one half of a pastry sheet.
- 5
Brush the opposite long edge of the pastry with the beaten egg wash. Fold the other half of the pastry over the sausage meat, pressing the edges to seal.
- 6
Trim any excess pastry and press the edges firmly with a fork to seal completely. Cut each long roll into 3 equal pieces.
- 7
Place the sausage rolls onto the prepared baking sheet. Brush the tops with the remaining egg wash.
- 8
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up, and the sausage meat is cooked through.
