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!
Update on Making the Sausage (May 18, 2019)
Since I posted this, I’ve changed the way that I make the sausage. I omit the packaged sausage and instead just use ground pork. To do this, I add the following in my food processor fitted with a steel blade: 1 pound of ground pork, 1/2 cup of dry breadcrumbs, 1 teaspoon of Kosher salt, 1 teaspoon of dry sage, 1/2 to 3/4 teaspoon freshly ground black pepper, dash of nutmeg, dash of mace and 1/3 cup of water. Then, I process the mixture for 30 seconds. Next, I take a small amount and cook it in the microwave. This takes about 30 seconds. After the sausage cools a bit, I taste it to see whether the seasonings need correcting. Generally, it’s perfect for my taste. Finally, I process the sausage for an additional 15 seconds. This makes incredible sausage rolls!
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 2 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 25 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!
Easy Peasy British Sausage Rolls
- 1 sheet puff pastry thawed
- 1 pound (16 ounces, 454 grams) ground pork
- 1/2 pound (8 ounces, 227 grams) hot bulk sausage (See Tips 1 and 2)
- 1/2 cup (2.65 ounces, 75 grams) dry breadcrumbs
- 1/3 cup (2.65 ounces, 75 grams) water
- 1 1/2 teaspoons (0.35 ounces, 10 grams) Kosher salt
- 2 Tablespoons (0.25 ounces, 7 grams) fresh sage, chopped
Sausage (See Tip 2)
- Add ground pork, bulk sausage, breadcrumbs, water, salt, and sage to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 28 ounces sausage.
- Preheat oven to 425° F.
- Roll puff pastry sheet to approximately 14 x 9-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of 8 ounces of sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed.
- Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil.
- Brush with egg wash. Bake at 425° F for 20 to 25 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings.
Chula's Expert Tips
- If using regular sausage, add 1/2 to 1 teaspoon freshly ground black pepper.
- Rather than using prepared sausage, you can just use ground pork. If you want to go this route, add the following to your food processor fitted with a steel blade: 1 pound of ground pork, 1/2 cup of dry breadcrumbs, 1 teaspoon of Kosher salt, 1 teaspoon of dry sage, 1/2 to 3/4 teaspoon freshly ground black pepper, dash of nutmeg, dash of mace, 1/3 cup of water. Process for 30 seconds. Cook a small amount in the microwave and correct the seasonings. Process for an additional 15 seconds. This makes incredible sausage rolls.