Recipe Book

Sausage Rolls

Updated: 25 Apr 2015

Ingredients

• 175g butter
• 225g plain flour + ½ tsp mustard powder
• Pinch of salt, Cold water to mix
• 450g sausages
• 1 onion, grated
• 4 tablespoons chopped sage leaves
• 1 egg, beaten, to glaze
• Brush of mustard on the inside of the pastry (OPTIONAL)
• Some bacon or parma ham, shredded, to add to the sausagemeat (OPTIONAL)

Method

1. Weigh out the butter and place it in the freezer for 45 minutes. Sift the flour and salt into a mixing bowl and the mustard powder if using. Once the butter has been frozen, hold it with foil, dip in the flour, and grate it on a coarse grater into the bowl of the flour. Keep dipping it in the flour to make grating easier.
2. Use a palette knife to distribute the butter into the flour, trying to coat all the pieces of butter with flour until the mixture is crumbly. Add just enough cold water to form a dough that leaves the bowl clean; use your hands to bring it together. Put into a plastic bag and chill for 30 minutes in the fridge.
3. Mix the sausagemeat, onion, sage, and bacon if using, together in a mixing bowl.
4. Roll out the pastry on a floured surface to form an oblong 42cm x 30cm. Cut this into three strips 42cm x 10cm and divide the sausagemeat in three, making three long rolls the same length as the strips of pastry. If its sticky, sprinkle on some flour to coat your hands.
5. Place one roll of sausagemat on to each strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it carefully. Lift the whole thing, and turn it so the sealed edge is on the bottom. Press lightly, and cut into individual rolls about 5 cm long. Snip three V shapes into the top of each roll with scissors, then brush with beaten egg. Repeat.
6. Place the rolls on baking sheets and bake for 20-25 minutes at 220c until golden. Cool on a wire rack.