If you like
pigs in a blanket, you’ll fall hard for sausage rolls. Featuring juicy pork filling wrapped in flaky golden brown pastry, these savory snacks are sure to become your new favorite party food. Sausage rolls are universally popular in Britain, so we’ve taken inspiration from the classic British Cumberland sausage and seasoned ours with a hefty dose of sage, thyme, nutmeg, and black pepper. The savory herbs accent the pork, while that little bite of the black pepper balances out the richness of the pastry, leaving you wanting more. Read on for more tips on how to make this classic British snack:
Where do sausage rolls come from?
Although they’re commonly believed to come from Britain, sausage rolls actually originated in France. They became popular in England when street food vendors began selling them in the mid-18th century, and today they are so beloved that Greggs, a large UK food chain, sells 2.5 million sausage rolls each week.
What are sausage rolls made of?
Sausage rolls consist of savory sausage meat wrapped in flaky puff pastry, glazed with egg wash, and baked. The sausage meat mixture is traditionally made with ground pork, although other types of meat are often used, including lamb and beef. Vegetarian versions are also common. It’s also important to note that, unlike typical sausage meat that you might buy in the grocery store, the sausage roll meat mixture usually contains egg and some kind of bread crumb filler, similar to meatloaf.
How do I store these?
Once baked, sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the formed, unbaked sausage rolls if you like. Place the cut rolls on a parchment-lined baking sheet and freeze until firm, then transfer to an airtight container or plastic bag. They should stay good for up to 1 month. When you’re ready to bake, thaw the sausage rolls in the refrigerator, then glaze and slash the tops, and bake as directed.
Made these? Let us know what you think in the comments.
If you like
pigs in a blanket, you’ll fall hard for sausage rolls. Featuring juicy pork filling wrapped in flaky golden brown pastry, these savory snacks are sure to become your new favorite party food. Sausage rolls are universally popular in Britain, so we’ve taken inspiration from the classic British Cumberland sausage and seasoned ours with a hefty dose of sage, thyme, nutmeg, and black pepper. The savory herbs accent the pork, while that little bite of the black pepper balances out the richness of the pastry, leaving you wanting more. Read on for more tips on how to make this classic British snack:
Where do sausage rolls come from?
Although they’re commonly believed to come from Britain, sausage rolls actually originated in France. They became popular in England when street food vendors began selling them in the mid-18th century, and today they are so beloved that Greggs, a large UK food chain, sells 2.5 million sausage rolls each week.
What are sausage rolls made of?
Sausage rolls consist of savory sausage meat wrapped in flaky puff pastry, glazed with egg wash, and baked. The sausage meat mixture is traditionally made with ground pork, although other types of meat are often used, including lamb and beef. Vegetarian versions are also common. It’s also important to note that, unlike typical sausage meat that you might buy in the grocery store, the sausage roll meat mixture usually contains egg and some kind of bread crumb filler, similar to meatloaf.
How do I store these?
Once baked, sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the formed, unbaked sausage rolls if you like. Place the cut rolls on a parchment-lined baking sheet and freeze until firm, then transfer to an airtight container or plastic bag. They should stay good for up to 1 month. When you’re ready to bake, thaw the sausage rolls in the refrigerator, then glaze and slash the tops, and bake as directed.
Made these? Let us know what you think in the comments.
- Yields:
-
20
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 226
Directions
-
- Step 1
In a medium skillet over medium heat, heat oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Let cool.
- Step 2In a large bowl, whisk 1 egg until blended. Add pork, panko, sage, thyme, pepper, nutmeg, remaining 1 teaspoon salt, and cooled onion mixture. Mix with your hands until combined.
- Step 3Line 2 baking sheets with parchment. On a lightly floured surface, roll 1 sheet of puff pastry to a 10″-by-10″ square, then cut in half lengthwise to yield 2 (10″-by-5″) rectangles.
- Step 4Divide chilled pork mixture into 4 (6-ounce) portions. Shape 1 portion into a 10″ log and arrange down the middle of a pastry rectangle. Lift one side of pastry over pork, then repeat with opposite side, pressing to adhere. Pinch ends together to seal. Roll log seam side down and transfer to prepared sheet.
- Step 5Repeat with second portion of pork mixture and second pastry rectangle, then repeat process with remaining puff pastry sheet and sausage mixture. Chill logs until cold, about 15 minutes.
- Step 6Meanwhile, preheat oven to 400°. In a small bowl, whisk water and remaining 1 egg.
- Step 7Using a sharp knife, trim edges of logs, then cut each log crosswise into 5 (2″) pieces. Brush with egg wash, then slash top of each roll twice on a diagonal.
- Step 8Bake sausage rolls until pastry is golden brown and crisp, 22 to 25 minutes. Let cool at least 5 minutes on baking sheet. Serve warm with mustard alongside, if using.
- Step 1
PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON