Sausage Roll

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

Instructions

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Line a large baking sheet with parchment.
  2. Divide the dough into two and roll each into a 25 x 5½ inch (60 x 14cm) rectangle.
  3. 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.
  4. Remove from fridge and place on a baking sheet. Make 3-4 diagonal slits on top and brush with egg wash. Bake for 35-40 minutes or until golden and sausage is cooked through.
  5. 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. Next time I would bake at 400ºF (200ºC). I shall keep you posted.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

17 thoughts

  1. 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

    1. 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

    1. 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

  2. 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!

    1. 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

  3. 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

    1. 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

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