These are the best thing I’ve baked in quite a while and there’s not even peanut butter in them. You just cannot beat homemade and these juicy, meaty, flaky, buttery sausage rolls are a casing point – they’re insane!
With the sausage meat, use any sausage meat that you like. You can use your favourite flavoured sausages or just good old plain pork. I would just recommend that you use a nice, good quality meat.
The homemade rough puff pastry is a definite must! I know it takes a while to make but the flavour and texture can NOT be rivalled. The addition of a few spices in the dough makes these something extra special too.
You do not want the butter incorporated into the flour at the beginning. It should remain in chunks that will become dispersed through the pastry as you fold and chill it creating delicate layers that will puff up to make the most amazing light and crispy casing.
Don’t be alarmed if you find a lot of fat has leaked out during baking either. This is quite normal. Just remove the rolls with a slotted spatula to a wire rack with some kitchen paper on to soak any excess liquid. The pastry will stay wonderfully flaky and crisp this way.
- 250g plain flour, plus more for rolling
- 1 teaspoon mustard powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon fine salt
- ½ teaspoon baking powder
- 225g ice-cold unsalted butter, cut into 1cm cubes
- 150ml cold milk
- 500g sausages, any sort
- 1 medium onion, very finely chopped
- A handful of chopped parsley
- Freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 beaten egg
- Place the flour, mustard powder, paprika, cayenne, salt, baking powder and butter in a bowl, toss the butter though then stir in the milk to make a lumpy sough without kneading.
- Using lots of flour, roll the dough out to 30cm across. Fold it in by thirds, roll again, fold again and chill for 30 minutes. Repeat this rolling, folding and chilling twice more before rolling the pastry out to about 30cm x 45cm and cutting it into three 30cm x 15cm strips.
- Heat the oven to 200C. Strip the sausages of their casings and mix the meat with the onion herbs and plenty of fresh black pepper. Shape the meat into three equal-sized ‘sticks’ about 30cm long, place one in the centre of each dough strip, fold the dough around, enclosing the filling and seal the edges with a little water.
- Press each roll to flatten slightly, cut to the size you want and place seam-side down on a tray lined with baking paper.
- Brush the rolls with beaten egg, slash the tops with a sharp knife and bake for 40 minutes if they’re large pieces, a little less if they’re small.
I made 6 big sausage rolls with this recipe. You could freeze them if you don’t need them all and have a lovely treat waiting to be pulled out for when you fancy an indulgent snack. Who said freezer meals were boring?