Best Homemade Sausage Rolls Recipes

HOMEMADE SAUSAGE ROLLS

Steps:

• Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
• Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS

Steps:

• Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
• Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

HOMEMADE SAUSAGE ROLLS

Steps:

• In a large bowl, mix together pork, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
• In small saucepan, melt butter and cook onion until softened and translucent; add to pork mixture and stir well.
• Cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
• Shape handful of pork mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
• Continue to shape pork mixture until long edge of pastry is filled with half the pork mixture.
• Roll up jellyroll style.
• Dampen edge of pastry and seal.
• Place roll, seam side down, on tray and refrigerate for 10 minutes.
• With sharp knife, cut roll into 1-1/2 inch lengths.
• Repeat with remaining pastry and filling.
• Preheat oven to 450F (230C).
• Place rolls seam-side-down on parchment-lined baking sheet.
• Beat together egg yolk and water and brush over tops of rolls.
• Bake at 450F for 10 minutes, then reduce heat to 375F (190C) and bake for 15 minutes longer, or until golden.
• Let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
• Do NOT thaw before reheating.
• To reheat, bake frozen sausage rolls in single layer on baking sheet at 425F (220C) for 20 minutes or until heated through.