How to Make Homemade Puff Pastry Sausage Rolls Recipe

How to Make HomeMade Puff Pastry Sausage Roll Recipe

How to Make Homemade Puff Pastry Sausage Roll Recipe

If you’ve ever wondered how to make your very own sausage rolls, this homemade puff pastry sausage roll recipe is definitely the place to be. Just in case you want to skip the pastry making part for this recipe or any other, you’ll find a bulk roll of puff pastry right here. (The previous was an affiliate link for which I earn a commission per purchase.)

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Introduction

Sausage rolls really are one of the most quintessentially English snacks.

I’m not saying they aren’t eaten elsewhere, because I’m sure they are. But they absolutely suit the British taste and temperament.

They’re handy, snacky, yet big enough for lunch or even breakfast if you happen to have one lying around.

They suit all kinds of different situations. As suited to sticking out of your left hand in your van on the way to work as in the neatly arranged picnic box you’ve taken to the park. (I don’t suppose both of those examples are about the same person.)

Great cold, better warm. Cheap, yet filling, tasty and perfectly satisfying. I can’t imagine many Brits not having at least one or two fond memories of their childhood sausage rolls.

So why wouldn’t we learn how to make sausage rolls at home?

About the dish

The sausage roll really is one of the simplest dishes to explain. So simple, in fact, that I almost need not to.

But I will. If not because it needs explanation, but simply because it deserves explanation.

The sausage roll is exactly what it says on the tin. Delicious, well seasoned sausage meat, rolled into cylinders, wrapped in some kind of pastry and baked until crisp and tasty.

That’s kind of it.

So what’s all the fuss about?

Well, there’s just something about them! The crisp, crunchy outer layers of pastry are perfectly suited to the fatty, tasty sausage meat.

They provide the very structure and texture that the sausage meat itself is absolutely screaming out for. And while I won’t say they make it a good balanced meal, I will say they make it into a far more satisfying snack than a simple sausage alone.

And then, of course, there’s the choice of pastry. Shortcrust, with its wonderful, characteristic bite and depth. Or Puff, with layer after layer of buttery, crispy crunch.

The choices are far from endless. But they are enough. In those two choices, you have two very different experiences. Both worth trying and both worth repeating.

How to Make Homemade Puff Pastry Sausage Rolls Recipe

A quick guide – How to make sausage rolls at home

As always, we’ll start with the thing that takes the longest. So the first thing to do is make the pastry.

The pastry needs to be mixed, kneaded, rested, then buttered, rolled and rested again. So you can see why it can take a little while.

With that in mind, the first thing we’ll do is combine the flour and water. Just plain flour and just enough water to make a soft, but workable dough.

We’ll knead that until it starts to spring back on us and then we’ll rest it in the fridge until the gluten inside relaxes. This means when we go to roll it out, it won’t resist the pressure so much.

Once that’s rested for an hour or so, we’ll remove it from the fridge and roll it out, nice and flat. You can cut it into pieces and do this in separate segments if you like, but it depends how much space you have to work with.

Once that’s done, we’ll rub butter all over it. I tend to leave butter at room temperature to soften, then slice it up and layer it all over the dough.

Then we’ll fold the dough over and gently roll it to flatten it a little. We’ll repeat this a few times, folding the dough in half, then rolling it out. Over and over until the pastry is well layered and well worked.

Back in the fridge to rest for another hour, during which time we’ll remove the meat from our sausages and add any extra seasonings we might require.

Then it’s a simple case of rolling the dough back out, trimming it up where necessary and adding cylinders of rolled sausage meat to it, then rolling them into little sausage rolls.

A light dusting of egg or milk over the top will help the top surface shine and a few slices with a sharp knife will make sure the heat penetrates properly and the steam has ample opportunity to escape.

Delicious!

A few final things to remember

  • I don’t think it needs to be said that if you’re in a position to make your own sausage meat, that would be a great way to go. I am not, at present, and simply had some sausages to use up. So this approach worked just fine for me.
  • The inverse of that is that there’d be absolutely no harm in using store bought pastry. I’d advise against it, of course. Because if you use store bought pastry, you’re … kind of not doing very much here! But that’s ok and if the end goal is simply a tasty sausage roll, you’re onto a winner with that approach.
  • This recipe is obviously for puff pastry, but if you’re using shortcrust, you won’t find the timings too much different. So you can absolutely use the same approach in both instances.

Similar Recipes & Useful Sides

Toad in the Hole

Shortcrust Pastry Recipe

Chicken Pie

Creamy Potato Chowder & Sausage Meat Croquette


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How to Make Homemade Puff Pastry Sausage Rolls Recipe

How to Make Homemade Puff Pastry Sausage Rolls Recipe

How to Make Homemade Puff Pastry Sausage Rolls Recipe
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Course Lunch, Snack
Cuisine English

Ingredients
  

  • 250 g Plain Flour
  • 6-8 Pork Sausages
  • Salt
  • Water
  • 150 g Butter
  • Milk or 1 Egg

Instructions
 

  • First, combine the flour, a teaspoon of salt and water. Add water, a splash at a time, until the flour comes together into a soft, workable dough.
  • Knead that until it starts to spring back – about 10 minutes – then rest it in the fridge for at least an hour. At this point, get some butter out of the fridge to allow it to warm up to room temperature.
  • Remove it from the fridge and roll it out until it’s just a few MM thick, then layer slices of butter all over one half. Fold it over, then roll it out a little and repeat the process, folding it in half and rolling it out again and again, until you’ve created a very well layered, very consistent puff pastry dough.
  • Rest that in the fridge for another hour. While it rests, remove the sausage casings and mix the sausage meat together, adding any extra seasoning you might like to add. Pre-heat the oven to 200c.
  • Roll out the dough into a fairly long strip. About as wide as you want the sausage rolls to be long. Although you can and should trim the excess at this stage. Separate into 3 or 4 pieces and add sausage meat all the way across the width of each, then brush the pastry with water to make it stick and roll it over, wrapping it around the sausage.
  • Brush egg wash or milk over the top and then make a series of slices all the way through the pastry in the top to allow any steam to escape while it cooks. Place it in the oven for 30 minutes. During the last 5 – 10 minutes, take a look to see how it is browning up. If it still looks too light, increase the heat up to anywhere from 220c to 240c.
Keyword home made sausage roll, homemade sausage roll, puff pastry, puff pastry sausage roll, sausage roll

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