The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold in a canapé size as an appetizer, or in a larger roll for lunch, a snack or an entrée.
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.
The key to a good sausage roll is good sausage! British sausage tends to be different from American sausage in several ways. British sausage often has a breadcrumb (a.k.a 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. Over time, we’ve experimented with trying to replicate British sausage, and think that we finally have a winner that’s super easy to make!
Ingredients for Sausage Rolls:
I used the following ingredients: Puff pastry sheets, ground pork, hot bulk American sausage, breadcrumbs, Kosher salt, fresh sage, water, and egg (for the egg wash).
Making the Sausage:
I added the ground pork, bulk American sausage, breadcrumbs, salt, fresh chopped sage, and water to the bowl of my food processor fitted with a steel blade. I didn’t add any pepper because the bulk sausage that I used had plenty to flavor the entire batch. Had I used a regular sausage, I would have added pepper along with the other ingredients.
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!
Making the Easy Peasy British 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 piece of floured wax paper to approximately 14 x 9-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.
Because I was making the sausage rolls for dinner, I cut each log into four pieces. Then, to allow the steam to escape during baking, I cut two slits in each roll.
I placed the sausage rolls on a rimmed baking sheet lined with non-stick aluminum foil. Finally, I brushed each one with egg wash made by combining an egg with 1 tablespoon of water.
I baked the sausage rolls in a preheated 425° F oven for 20 minutes. The puff pastry had risen nicely and was a golden brown. The sausage was fully cooked. I let the sausage rolls cool for about 10 minutes before serving them.
I served the Easy Peasy British Sausage Rolls with steamed fresh Brussel sprouts and Anytime Potatoes and Onions. They were absolutely delicious. Yum!