English Sausage Rolls

Submitted by Donna Patrick

"This recipe is from my friend's mum-in-law. My husband, who is English, says they're brilliant! Use any sausage you like, either bulk or with the casing removed; I use the Pepperidge Farm puff pastry sheets."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 36 rolls
• Serves: 12

ingredients

• 2 lbs sausage
• 1 medium onion, finely chopped
• 1 (17 1/3 ounce) box puff pastry sheets
• 1 egg, beaten
• 1⁄4 cup flour

directions

1. Set oven to 200C or 390°F.
2. Mix the sausage with the onion; set aside.
3. Separate the puff pastry sheets into three sections (along fold lines).
4. Flour your hands, rolling pin, and workspace lightly to avoid sticking.
5. One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
6. Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet.
7. Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them.
8. Brush the entire top of the roll with egg.
9. Cut the roll into one-inch sections.
10. Cut two small vent slits on top of each section.
11. Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes).

Reviews

[Britgal]

This a great recipe. I am British andI think that Jimmy Dean is the closest yet I have found to British sausages. I also do not roll the pastry thin. Puff pastry in the UK is puffy and not rolled. If you roll it thin you might use regular pastry like Betty Crocker. Thanks for sharing.

 

[MaryBeth13]

My husband, who is scottish, loves these. I make them sometimes with bulk sausage, but even easier is to make them with skinless breakfast sausage links. If you're adding onion to your bulk sausage, I would suggest grating it rather than chopping to avoid raw-ish onion bits. Thanks for posting!

 

[trykflyr]

tried this...... followed the recipe to the letter...yeah, i know, i'm a guy and guys don't read the manual, but i'm also an engineer and we do. first off, 1 lb of sausage is plenty. you can probably get by with 1/2..... 2 nd... don't try to seal the pastry with egg on both sides...it'll unzip in the oven.. just glue the one side and squeeze hard. 3rd.... run your sausage thru a grinder with the finest grind you can find. yank sausage is too coarse and comes out too solid. 4th... add some kind of filler....yank sausage is also way too greasy..... my ex.. (a brit... i spent 12 years there) added ground oatmeal... ( i asked....we're still friends) 5th... when you're folding the pastry over, you'll get a better seal if you bring side a to side b on your work surface and press down there... sealing at the top leaves a ridge where the seam lies and it tends to open when you add the vent slits. trim off the excess from pressing the seam together and it comes out "cleaner"..... easy recipe tho. they're close but not quite right.....

 

[keeft]

Being English, isolated in the US for 14 years, anything that reminds me of home and growing up is heaven. This recipe (apart from ready made pastry) is 100% authentic. I use either chub sausage (Jimmy Dean lite) or store made sweet Italian bulk sausage. The chub is more authentic as English sausage meat is fine ground compared to Italian sweet. But your taste/preference is whats important and I often make both!!