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Sausage Rolls

With a luscious filling simply wrapped in a light and flaky pastry, these little treats, made from the humblest ingredients are utterly delightful, incredibly moreish and exceedingly popular. (Makes 6 - 24!)

Course Breakfast, brunch, Lunch, Nibbles, picnic
Keyword puff pastry, sausages
Prep Time 5 minutes
Cook Time 35 minutes
Author Susan

Ingredients

  • 400g/6 sausages
  • 320g puff pastry - I use pre-rolled
  • black pepper
  • 1 egg
  • optional - your favourite chutney - allow around 1 - 1 ½ teaspoons per sausage
  • optional - cheese. I like cheddar or gruyere. Allow around 10g grated cheese per sausage

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.

  3. Remove the skins from the sausages. Slice through the skin of the sausage and then remove it.

  4. Unroll the pastry. Leave it on the baking paper it comes with and then halve the pastry so you have 2 long strips. Place the sausages in the centre of these strips and grind over some black pepper.

  5. If you want to add chutney to your sausage rolls, spread some down the centre of the pastry strip or strips and then top with the sausages.

  6. If you want to add any cheese, sprinkle some on the top of the sausage.

  7. Brush beaten egg down one side of the pastry strip.

  8. Roll the pastry over to the edge with the egg wash and to cover the sausage.

  9. Use a fork to seal the edges of the pastry where they join.

  10. Cut into your chosen size using a sharp knife or a pair of scissors.

  11. Repeat with the other half. You may need to stretch the pastry a little if you have added extra ingredients.

  12. Join the edges and seal with a fork as before.

  13. Transfer the sausage rolls to a baking tray lined with baking parchment. Place the pastry seal underneath the sausage roll and brush the top with beaten egg.

  14. Use scissors to cut some V shapes on the top of the sausage rolls.

  15. If you like, you can sprinkle with sesame seeds before cooking.

  16. Cook in the centre of a preheated oven.

  17. If you want to add grated cheese to the top of the sausage rolls, add it 10 minutes before the end of cooking.

  18. The sausage rolls are cooked when they are golden brown.

Recipe Notes

Equipment:

  • baking tray
  • pastry brush
  • sharp knife

Freezing and Cooking From Frozen:

  1. Make up your sausage rolls and cut into your chosen size/sizes.
  2. Lay on a baking tray. Place the larger sausage rolls on small pieces of baking parchment about twice the size of the roll. For the smaller rolls, your paper may be big enough for a few.
  3. Brush the sausage rolls with beaten egg and use scissors to cut V shapes into the top and pop in the freezer until solid.
  4. When frozen, transfer, with the baking parchment to a labelled freezer bag or container and freeze for up to 3 months.
  5. When you want to cook them, place on a baking tray, on their parchment and cook from frozen in a pre-heated oven.
  6. You will need to cook them for an extra 5 minutes, until golden brown.