Homemade sausage rolls are perfect for picnics or just generally snacking on. What’s the best pastry for making sausage rolls?
You can use either shortcrust or puff pastry- it’s up to you. What’s the best sausagemeat for making sausage rolls?
We always recommend buying the best sausages you can afford, then removing the meat from the casings.
Using different flavours of sausage is an easy way to add a twist to a sausage roll without any extra effort. Try a sweet apple sausage or a spicy chorizo one and surprise your diners. What size sausage rolls are best?
The beauty of sausage rolls is that you can make different sizes depending on occasion. Bitesize sausage rollsare great for a canapé or children's party, mid-size ones (like our recipe below) make a substantial packed lunch or picnic offering, or you can make a giant celebratory sausage roll.
The great thing about making sausage rolls from scratch is that you can customise the flavours. Add in rich ingredients such asport and stiltonor make them deeply umami flavoured with caramelised onion and marmite.
Want to take your sausage roll skills to the next level? Try adding whole boiled eggs in the centre with thisextra large sausage roll.
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Yields:
6
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
468
Ingredients
1 tsp. olive oil
2 shallots, finely chopped
450 g pack pork sausagemeat
3 Tbsp. chopped fresh sage
1 garlic clove, crushed
320 g pack all butter puff pastry sheet
2 Tbsp. English mustard
1 medium egg, beaten
Directions
Step 1Heat the oil in a small frying pan and gently fry the shallots until softened, about 5min. Empty into a large bowl and cool.
Step 2To the shallots add the sausagemeat, sage, garlic and plenty of seasoning (it can take a fair amount). Mix to combine.
Step 3Unroll the pastry sheet and brush with mustard. Shape the sausage meat in a line down the middle of the pastry (lengthways). Fold one side of the pastry over the meat and press edges to seal, then crimp with a fork. Slice into 6 even portions and cut a few slits into the top of each portion. Arrange on a baking tray and chill for 1hr.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Brush sausage rolls with egg and cook for 30min, or until pastry is deep golden brown. Allow to cool slightly before serving warm or at room temperature.
Get ahead
Cook up to a day ahead. Cool, cover and chill. To serve, refresh in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
