The ultimate sausage roll  recipe

The ultimate sausage roll recipe

67 ratings

With its light, flaky pastry and delicious meaty filling, sausage rolls really are the best party food. They’re perfect picnic fare for balmy summer days and are equally enjoyable in the midst of winter, when life just calls for a good old-fashioned food hug. Double the batch and freeze half for impromptu guests. See method

  • Serves 4 (makes 8)
  • 15 mins to prepare and 40-45 mins to cook
  • 322 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 6 Tesco Finest British pork sausages, skins removed
  • 1 tbsp English mustard
  • 4 rashers streaky bacon, finely chopped
  • 1 x 320g sheet ready rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp sesame seeds
  • ketchup, to serve (optional)
  • crushed chillies, to serve (optional)

Each serving contains

  • Energy

    1340kj
    322kcal
    16%
  • Fat

    24g 34%
  • Saturates

    9g 47%
  • Sugars

    1g 1%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 14.6g Protein 12.8g Fibre 1.5g

Method

  1. Heat the oil in a frying pan set over a medium heat then cook the onion for 8-10 mins until softened. Transfer to a large bowl and leave to cool.
  2. Add the sausage meat, mustard and bacon to the bowl with the onions and mix together. Preheat the oven to gas 6, 200°C, fan 180°C.
  3. Unroll the pastry and cut in half lengthways to make 2 long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape.
  4. Tightly roll up the meat in the pastry, finishing with the join underneath. Press lightly to seal the join. Brush all over with the egg and sprinkle with the sesame seeds. Cut each roll into 4.
  5. Space the rolls out on a baking sheet and bake in the oven for 30-35 mins, until golden, crispy and cooked through. Serve with ketchup mixed with crushed chillies, if you like.

Delicious spins

Fresh and zesty: Mix sausage meat with chopped pancetta, crushed fennel seeds, lemon zest and freshly ground black pepper. Sprinkle with a few fennel seeds before baking.

Fragrant and herby: Add fresh thyme leaves, chopped fresh sage and a grating of nutmeg to the sausage mixture.

Spicy and smoky: Fry chopped red onion and garlic over a low heat. Mix half the sausage meat with the same weight of chopped, skinless cooking chorizo sausages, chopped parsley and smoked paprika. Sprinkle with smoked paprika before baking.

Freezing and defrosting guidelines

You can freeze the cooked rolls. Allow to cool completely, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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