Sausage Rolls

Most sausage rolls taste of pastry. These taste of fennel. The filling is sausage meat with grated onion, breadcrumbs, parsley, egg yolk, nutmeg, and fennel seeds — that last ingredient is the one that turns a competent sausage roll into a memorable one. It pairs with the pork the way caraway pairs with rye bread. You smell it before you taste it. The pastry is rough puff from scratch: flour, salt, cold butter left in visible lumps, chilled water, and lemon juice. More work than buying frozen, and the result is noticeable.

The filling is sausage meat mixed with grated onion, breadcrumbs, chopped parsley, egg yolk, nutmeg, and fennel seeds. The fennel is the ingredient that elevates this above a basic sausage roll. It pairs with the pork the way caraway pairs with rye bread. You smell it before you taste it.

How to Make Sausage Rolls

Keep the Butter Cold

The rough puff pastry works because the butter stays in solid lumps. Cut the butter into the flour but do not rub it in. You want visible pieces, roughly the size of peas. Add chilled water and lemon juice, bring the dough together quickly, and refrigerate. The lemon juice tenderises the gluten. The cold keeps the butter from melting.

Roll, Fill, and Seal Tightly

Roll the pastry into a long rectangle. Spread the sausage filling down the centre in a thick log. Fold the pastry over, press the edges with a fork to seal, and cut into individual rolls. Brush with beaten egg for colour. Bake at 220C (425F) for 25-30 minutes until the pastry is golden and puffed and the filling is cooked through.

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Sausage Rolls

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• 
  Author: Helena Berthon, adapted from Paul Hollywood
• 
  
  Total Time: 65 minutes
• 
  
  Yield: Makes 6
• 
  
  Diet: Omnivore

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Description

Flaky puff pastry hugs savory sausage, onion chutney adding a sweet-tangy kick. Perfect for parties or a weekend brunch.

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Ingredients

Units
USM

• 8 oz (227 g) plain flour
• 1/2 tsp salt
• 7 oz (200 g) butter
• 6 fl oz (180 ml) chilled water
• 1/2 lemon, juice only
• 1 lbs (600 g) sausage meat
• 1 tbsp chopped fresh thyme
• salt and freshly ground black pepper
• 6 tbsp caramelised onion chutney
• 1 free-range egg, beaten

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Instructions

For the Pastry

1. Sift flour and salt into a large bowl, add butter, and mix with a spoon to coat, keeping butter in lumps.
2. Mix water and lemon juice; gradually pour into flour mixture.
3. Using a round-tipped knife, cut across the bowl’s contents several times, turning the bowl, until the dough comes together.
4. Tip dough onto a lightly floured surface and shape into a 30cmx20cm rectangle.
5. Fold the bottom third onto the middle, then the top third down; wrap and chill for 10 minutes.
6. Roll pastry into the same proportions, fold, and chill again. Repeat this twice more.
7. After the last fold, wrap and chill for two hours.

For the Sausage Filling

1. Place sausagemeat, thyme, salt, and pepper in a bowl; mix thoroughly.
2. If the pastry is firm, let it warm for a few minutes.
3. Preheat oven to 220°C/425°F/Gas 7. Cover a baking sheet with parchment paper.
4. Roll out pastry to a 36cmx30cm rectangle; cut into six 12cmx15cm rectangles.
5. Place a 100g/3½oz sausagemeat cylinder onto the short side of each pastry rectangle.
6. Spread onion chutney on the remaining pastry; wet the short edge.
7. Roll up the sausagemeat in the pastry; place seam-down on the baking sheet.
8. Repeat with remaining sausagemeat and pastry; glaze with beaten egg.
9. Slash each roll diagonally seven times.
10. Bake for 30–35 minutes, or until golden brown and sausage is cooked through.

Notes

• For easier handling, chill the pastry dough thoroughly before rolling it out.
• To prevent the sausage rolls from drying out, brush them with extra beaten egg during the last 10 minutes of baking.
• Leftover sausage rolls can be frozen for up to 3 months; reheat from frozen in a preheated oven at 180°C/350°F/Gas Mark 4 for 15-20 minutes.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Oven-Baking
• Cuisine: British

Nutrition

• Serving Size: 1 sausage roll
• Calories: 350
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 20
• Fiber: 2
• Protein: 15
• Cholesterol: 80

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