It took me a long time (and a little help) to turn out the best sausage rolls. All my secrets are below. Well, all the secrets about sausage rolls, anyway!
Best Sausage Rolls
When I first started making sausage rolls, I was a bit at a loss. They were nothing like the ones I’d had at a British pub. I was a little put off by my homemade version.
About Best Sausage Rolls:
I didn’t give up, though. I was sure there was some hint, somewhere, hopefully from someone who knew the British version, that would help me. It was the mother-daughter duo, Chula and Susan, at the Pudge Factor that put me on the right path.
I took a few hints and put together this American/British version, and I am declaring these the Best Sausage Rolls. Crispy, golden brown puff pastry, dotted with salt and sesame seeds give way to tender, highly flavored, juicy sausage. They’re incredible little bites!
I start with our American breakfast sausage and jazz it up for more flavor…specifically, more British flavor. A little more sage, a touch of nutmeg, and white pepper are ingredients often found in British sausage that our standard American breakfast sausage usually lacks.
Best Sausage Rollls
Making Best Sausage Rolls:
The flavor is important in the sausage rolls, but what really sets these apart is the texture. The sausage should be very fine, not chunkier, like our American breakfast sausage. Add breadcrumbs (and water) and a few spices to your everyday breakfast sausage.
Use a food processor, although a small “chopper” can be used (you’ll need to work in batches if using one). Process for several minutes, stopping to redistribute, and pulsing a few times, until the texture is smooth like a pate.
Taste the finished sausage before using. Back in the day, I would fry up a bit, but adding a dab to a plate and microwaving for 30 seconds should cook that sausage quickly. Adjust the seasonings if needed.
For best results, chill the sausage mixture for at least 30 minutes to blend the flavors and make it easier to work with.
After the sausage is rolled into the puff pastry logs, it’s best to chill again. The fridge or freezer time will help them firm up. They’ll hold their shape better when cooked, and the chill will help the puff pastry turn into flaky layers.
How to Thaw and Work with Puff Pastry:
Generally, puff pastry comes frozen (although I have recently seen some refrigerated). The brand I used was Pepperidge Farm, and it comes in two sheets. One sheet is used for this recipe; have another use in mind for the other.
How to Thaw Puff Pastry:
- Microwave – under a minute: Remove any wrapping. Wrap in paper towel and place on tray. Microwave 15 seconds, turn over, and repeat. If still too stiff, repeat with 5 seconds per side.
- Counter – 40 minutes to an hour: Simply remove excess wrapping. Set on the counter. The puff pastry should be easy enough to work with, but still well chilled, in about 40 minutes.
- Refrigerator – overnight: Remove from box. Keep any wrapping intact. Thaw on a plate overnight in the refrigerator.
Chill Puff Pastry before Baking:
For best results, work with puff pastry quickly so it remains chilled, and then chill puff pastry 30 minutes to an hour before baking. It will puff up better.
Serve With:
This is fabulous with Honey Mustard. Consider one of the Curry Ketchups if available in your area.
Make Ahead:
- Don’t brush with egg wash until ready to cook.
- May be made earlier in the day and refrigerated or made ahead and frozen. If frozen, cut beforehand; add a little extra time when baking.
Leftover Easy Best Sausage Rolls:
Store in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering.
- Reheat in a skillet. Simply lightly spray a nonstick skillet, add the sausage rolls, turn on the heat to medium, cover, and check every minute or two until warmed through.
- Alternatively, heat in an air fryer; timing differs.
Leftovers can be frozen; place in a preheated 350 degree F. oven on a sheet tray. Check after 12 to 15 minutes, adding more time if needed.
Other British Snacks You Might Like:
- Beer Cheese or “Pub” Cheese – a favorite spread on crackers or pretzels, and super easy to make.
- Old English Potted Cheese – it’s as simple as blending cheese with just a touch of sherry, maderia, or port.
- Cheese Rarebit – a family recipe and a fabulous throw-down recipe when you need it. Maybe after you’re back from the pub?
Old English Potted Cheese
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Breakfast Sausage:
- There’s no sense in ever paying full price for Breakfast Sausage; it goes on sale before almost every major holiday. Check the meat area as well as the frozen food aisle. If it’s not frozen, it freezes well.
- Take it out of the freezer a day or two before. If not an option, try sawing off the metal at the ends of a tube and using the defrost setting on the microwave. When partially thawed, remove and pull off the wrapper and any thawed portion before placing it back in the microwave to thaw the rest.
Puff Pastry:
- Puff pastry might feel like a bit of a splurge, but pick up frozen puff pastry before major holidays and Valentine’s Day when it’s on sale; sometimes it’s a “buy one get one free” special.
- Keep in the freezer, thaw overnight in the fridge or on the counter for about an hour.
Hello to all! I can’t think of any fall or winter get-together that wouldn’t be better with these fun little appetizers! If you haven’t jumped on them yet, there’s no time like the present!
XO Mollie XO
Best Sausage Rollls
Best Sausage Rolls
- Prep Time: 15
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 pieces 1x
- Category: Appetizers
- Cuisine: English
Ingredients
For the sausage:
- 1 tablespoon butter
- 1 pound breakfast sausage
- 1/3 cup dry breadcrumbs
- 1/4 cup water
- 3/4 teaspoon dried sage
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 tablespoon minced parsley, optional
For assembly:
- 1 sheet puff pastry from a package containing 2 sheets
- 1 egg yolk, beaten with a teaspoon of water
- 1 tablespoon white sesame seeds (more or less according to taste)
- 1 tablespoon black sesame seeds (more or less according to taste)
- flakey salt to top the rolls (more or less according to taste)
Instructions
Note:
This recipe can be mixed, the sausage shaped and added to the puff pastry, closed up, and baked immediately. Allowing time to refrigerate the sausage to chill blends the flavors and makes it easier to work with. Placing the shaped logs of puff pastry in the fridge or freezer for a little time allows the rolls to hold their shape better when baked and gives the best texture to the puff pastry.
Prepare the Sausage:
Add all the sausage ingredients to a food processor fitted with a steel blade and blend, pulsing now and then and pausing to scrape down as needed, for several minutes, until the sausage is smooth and very fine-textured.
Place in a bowl, cover, and refrigerate at least 30 minutes and up to three days to firm up. Remove sausage and divide into two logs, each 8 1/2 ounces, and 12″ long. If very soft, they can be placed on a tray and refrigerated while the puff pastry is worked with.
Prepare the Puff Pastry:
Lightly flour rolling pin and place the puff pastry on a lightly floured counter or board. Roll one sheet of puff pastry out to 10 x 12″. Cut into 2 pieces, the long way; each piece will measure 5″ x 12″.
Prepare Egg Wash:
Mix egg yolk with a teaspoon water; set aside until needed.
To Assemble:
Take the two logs of sausage from the fridge and lay each down the center of the cut puff pastry. Smooth the sausage log and adjust the size if necessary.
Brush egg wash sparingly along one long edge of each piece of puff pastry. Enclose each sausage log by bringing each long side of puff pastry together and pinching to seal.
Place seam side down on a sheet tray (lined with parchment or foil if desired) and freeze for about 10 minutes or refrigerate for 30. Do not discard the egg wash.
To Finish:
Preheat oven to 425 degrees F. Add a sheet tray to the oven.
Remove the logs from the freezer or fridge, lightly shape and/or smooth out the logs if needed. Lightly brush with egg wash. Sprinkle with the Sesame Seeds and Salt. Cut each log into 8ths.
- This is best done by lining up both logs, cutting them in half, then cutting each half in half, and finally, cutting each of those pieces in half. This results in 16 pieces, each about 1 1/2″ wide. Place a small slit in the center top of each piece.
- For best results, use a serrated knife when cutting/slicing. The knife may have to be cleaned off between cuts if the sausage sticks to it. Trim the outside edges of the rolls if needed.
Remove the hot sheet tray from the oven. Place each piece of sausage roll seam side down, spread out on the sheet tray, and gently nudge the top of each roll with a finger to slightly flatten the bottom so they will stand. If they fall over during baking, no worries.
Bake about 25 to 30 minutes until the pastry is deep golden brown, and the sausage is cooked through. Remove from sheet tray immediately so bottoms are not sitting in the juices/oils, and so they don’t lose their crispness; if the bottom seems wet, turn them on a side. They should firm up in a minute or two.
Serve as is or with your favorite dipping sauces.
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