Best English Sausage Rolls Recipes
MARK'S ENGLISH SAUSAGE ROLLS
I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.
Provided by POSHIE25
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
- Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 19.5 g, Cholesterol 37.1 mg, Fat 23.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 6.8 g, Sodium 568.6 mg, Sugar 0.3 g
ENGLISH SAUSAGE ROLLS
This recipe is from my friend's mum-in-law. My husband, who is English, says they're brilliant! Use any sausage you like, either bulk or with the casing removed; I use the Pepperidge Farm puff pastry sheets.
Provided by Donna Sowerby
Categories Pork
Time 30m
Yield 36 rolls, 12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 200C or 390°F.
- Mix the sausage with the onion; set aside.
- Separate the puff pastry sheets into three sections (along fold lines).
- Flour your hands, rolling pin, and workspace lightly to avoid sticking.
- One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
- Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet.
- Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them.
- Brush the entire top of the roll with egg.
- Cut the roll into one-inch sections.
- Cut two small vent slits on top of each section.
- Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes).
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