I used to make sausage rolls at least once a week, then I stopped. The other day I woke up craving sausage roll and voila, I got baking and now am back to my old schedule. Bake sausage rolls once a week. Have a great week!
Divide the dough into two
and roll dough each into a 25 x 5½ inch (60 x 14cm) rectangle.
Place a long strip of sausage meat in the centre of each rectangle.
Brush the edges with egg wash and fold over. Pinch along the edges to close.
Cut each strip into 5-6 sausages rolls. Chill for at least 20 minutes.
Remove from the fridge and place on a baking sheet. Make 3-4 diagonal slits on top and brush with egg wash.
Bake for 30-40 minutes or until golden and sausage is cooked through.
Transfer onto a cooling rack
Sausage Roll
Preparation time: 30 minutes; Resting time: 40 minutes; Baking time: 35-40 minutes; Makes: 10-12 sausage rolls
Ingredients
- ½ quantity Michel Roux’s Rough Puff Pastry (600g/1.3 Ib)
- 750g (1.6 Ib) good quality bulk sausages or sausages with casings removed
- Eggwash
Instructions
- Preheat the oven to 400ºF (200ºC) convection ten minutes before using. Line a large baking sheet with parchment.
- Divide the dough into two and roll each into a 25 x 5½ inch (60 x 14cm) rectangle.
- Place a long strip of sausage meat in the centre of the rectangle. Brush the edges with egg wash and fold over. Pinch along the edges to close. Cut each strip into 5-6 sausages. Chill for at least 20 minutes.
- Remove from fridge and place on a baking sheet. Make 3-4 diagonal slits on top and brush with egg wash. Bake for 22-30 minutes or until golden and sausage is cooked through.
- Serve warm.
Points to Note
- The first time I baked at 375ºF (190ºC) for 30 minutes but the pastry wasn’t so brown so I changed to convection setting to brown them for another 3 minutes.
Own Notes
- Today (February 1, 2018) I baked at 400ºF (200ºC) convection for 25 minutes.
- February 6: baked 400ºF for 25 minutes then reduced to 350ºF for ten minutes total 35 minutes.
- 150g (5.2oz) pastry can be rolled into an 18 x 5½ inch (45 x 14cm) rectangle.
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This looks really god.I have never made one,but I plan to.Thank you
I woke up and I was craving sausage roll. It’s not a Canadian thing…never spotted sausage rolls here at all except what we call “hot dogs puff pastry” or “pigs in a blanket” which is actually frankfurters wrapped in puff pastry. Enjoy the weekend!!!!
Liz
Mmm, those look great. Might have to make those on Christmas morning.
Thanks. Happy baking. They are so easy to make!
Liz
Hi Liz – oh I was going to ask you in your prior post what you are doing with that puff pastry but I see now what you did with it. I have never made this but it looks so delish. I think it is more of a British or Aussie thing? I haven’t seen too many sausage rolls in the states? -Kat
Yes sausage rolls are more Brit-Aussie thing. I don’t see any here in Canada either. But I love eating them. I also love steak and kidney pie-yum!
Liz
These look delicious and so EASY! Thanks for sharing.
Thanks! pleasant week to you!
Liz
Why would you ever stop making these? It’s a slippery slope! I know that once I start, my family won’t want me to stop. 😉
I started and now am hooked…no stopping ever again!
Liz
I’ve still never made a sausage roll! Looks great!
Thank you
Liz
It’s hard to go past a sausage roll, Liz. Do you prefer tomato sauce or barbecue sauce?
I actually prefer neither. I am staying away from processed food as much as possible. I just love to taste my food the way it’s. My son loves Heinz Ketchup (too much hidden sugar in lots of those sauces!!!)
Liz
There are times that instead of sauce, I’ve layers some grated cheese on top as they cook to get a crunchy texture.
I was doing that same thing for a while because I keep several pounds of cooked sausage on hand to drop into this dish or that for my sausage-lovin’ hubby! I cut a container into about fifty little squares and fry ’em up. Then bag them, and into the freezer for use three or four at a time in all sorts of things.
Then I discovered that the loose meat was 50¢ cheaper per pound, so I had been paying extra just to need to go to additional work to release the sausage from the casings!
Of course the bulk sausage is usually way cheaper. I just live in a small city and I rarely find them in-store. Once in a while I do, then I buy in bulk. Removing the cases is a lot of work and requires a sharp knife. It’s drizzling here but otherwise the weather is perfect. Enjoy the rest of the day!
Liz
These look fabulous! I have a roll of pastry in the freezer without a plan for it. Bulk sausage is on sale this week at the grocery store – I may see a plan here! Thanks for the nudge!
Virtual hugs,
Judie
Hi Judie
Oh I bought some nice Italian sausages and ripped them off their cases and voila I had my sausage rolls. I’ve just eaten the last one right now. Soo good! Have a lovely day!
Virtual Hugs!
Liz