Homemade Sausage Rolls
Equipment
- Baking Tray
- Pastry Brush
Ingredients
Sausage Filling
- 500 g sausage meat or pork sausages with the casing removed
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp sage dried
- 1 tsp salt
- 1/2 tsp black pepper ground
Pastry
- 500 g puff pastry ready-rolled or homemade
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix the sausage meat, onion, garlic, thyme, sage, salt, and black pepper until well combined.
- Roll out the puff pastry on a floured surface. Cut into long rectangles (about 10-12 cm wide).
- Place a line of sausage mixture down the center of each pastry rectangle. Fold the pastry over and seal the edges using a fork.
- Brush the top of each roll with beaten egg. Cut small slits on top for venting.
- Place the rolls on the prepared baking tray and bake for 20-25 minutes until golden brown and crispy.
- Let cool slightly before serving. Enjoy your homemade sausage rolls!
Notes
Nutrition
Homemade Sausage Rolls
Origins of Sausage Rolls
Sausage rolls are believed to have originated in France during the 19th century, though the idea of wrapping meat in dough dates back to ancient Greece and Rome. By the time the dish became popular in the United Kingdom, it had evolved into the form we recognize today: seasoned sausage meat encased in flaky puff pastry. It quickly became a staple of British cuisine.
The Classic Homemade Recipe
A traditional homemade sausage roll recipe involves using pork sausage meat, flavored with herbs and spices like sage, thyme, or nutmeg. The meat is then wrapped in puff pastry, which can be store-bought or homemade for a more buttery, flaky texture. The rolls are typically brushed with egg wash to achieve a golden, crispy exterior when baked.
Popularity in the UK and Australia
Sausage rolls became especially popular in British bakeries and as a snack food during the 20th century. They are often enjoyed at picnics, parties, or simply as a quick snack. The dish also gained popularity in Australia, where it’s a common treat at bakeries and events, loved for its savory, rich flavor and flaky texture.
Variations and Modern Takes
While the classic pork sausage filling remains popular, many modern recipes feature alternative fillings like chicken, lamb, or vegetarian options with mushrooms or lentils. Some versions even incorporate additional flavorings like cheese, caramelized onions, or spices to give the sausage roll a twist.
Homemade Comfort
Making sausage rolls at home allows for complete control over the ingredients, ensuring high-quality sausage meat and pastry. Whether baked for a family gathering or prepared as a lunchbox snack, homemade sausage rolls bring the comfort of a beloved classic dish straight from the oven to the table.
Homemade Sausage Rolls
Equipment
- Baking Tray
- Pastry Brush
Ingredients
Sausage Filling
- 500 g sausage meat or pork sausages with the casing removed
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp sage dried
- 1 tsp salt
- 1/2 tsp black pepper ground
Pastry
- 500 g puff pastry ready-rolled or homemade
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix the sausage meat, onion, garlic, thyme, sage, salt, and black pepper until well combined.
- Roll out the puff pastry on a floured surface. Cut into long rectangles (about 10-12 cm wide).
- Place a line of sausage mixture down the center of each pastry rectangle. Fold the pastry over and seal the edges using a fork.
- Brush the top of each roll with beaten egg. Cut small slits on top for venting.
- Place the rolls on the prepared baking tray and bake for 20-25 minutes until golden brown and crispy.
- Let cool slightly before serving. Enjoy your homemade sausage rolls!
Notes
Nutrition
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