British Sausage Rolls

Or, Not American Pigs in a Blanket

Sausage rolls are a staple of both British and Irish food. They're so common that it is easy to forget what clever things they are: A buttery puff pastry baked to golden perfection gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.

So often overlooked, this easy dish celebrates the amazing variety of British sausages and leaves room for improvisation. Add other veggies of your liking or combine two or more types of sausage for the filling. You can make tiny canapé-sized sausage rolls or big long hunks; pack them in a lunch box, picnic basket, or serve them warm or cold for a light meal. Make honey mustard sauce, a cheese-beer dip, or homemade ketchup to serve with your rolls.

Try this recipe and make it your own with the flavors and spices you'd like the most. Make a large batch, cut, and freeze to have these little rolls on hand for a last-minute dinner or an afternoon treat.

Ingredients

• 1 tablespoon vegetable oil

• 1/2 medium onion, finely chopped

• 454g or 1 lb sausage meat

• 2 medium eggs, divided

• Ground black pepper, to taste

• Salt, to taste

• Red Pepper Flake ( If You Like Spicy )

• 1/8 cup flour (for rolling out pastry)

• 246g ( or 1 sheet of the frozen ones ) puff pastry

Instructions

• Lay out the puff pastry to thaw

• Preheat oven to 400F / 205C

• Chop up your onion finely

• Heat the oil in a skillet

• Add in your red pepper flakes first, to bloom them in the hot oil

• Add the onion to sauté

• Put sausage in mixing bowl, add the onion mixture

• Then add one egg to mixture

• Mix thoroughly ( if it is too wet, you can add a bit of bread crumbs as a binder )

• On lightly floured surface, roll out the puff pastry, to about 16 x 10 inches

• Cut into 2 long strips

• Roll ½ the sausage mixture into a log and lay onto one sheet, repeat with other half

• Make an egg wash ( scramble an egg with a few tablespoons of water )

• Put egg wash on both sides of the meat log, on both sheets

• Fold the sheet up around the meat, and pinch to seal

• Flip the log over, placing the seal down

• Cut the log into multiple pieces ( I usually do 4 or 6 )

• Put the pieces onto a baking sheet

• Pierce each piece a few times on top with a sharp knife

• Coat with some egg wash ( I like to sprinkle with a little kosher salt at this point )

• Place into oven for 20 minutes or until GBD ( Golden Brown & Delicious )

• When done, let cool for a few minutes or save for later ( like they ever last that long )

Notes

• Leftover baked sausage rolls can be stored for a few days in the refrigerator. Enjoy them cold or gently reheat in the oven.

• To freeze baked sausage rolls, let them cool down completely and then pack into a freezer container with parchment paper to separate the layers.

sausage rolls

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