One of the things I love doing on the weekends is going for a drive and popping into a bakery for a sausage roll. I have a few favourite places I go, but am always keen to try out new places. Unfortunately we’ve been in lockdown for a while and are restricted in how far we can travel. So if I can’t get to the sausages rolls, the sausage rolls will have to come to me! Thankfully my partner makes a great sausage roll so I spent the weekend indulging in these fresh baked pastries. 🙂
A sausage roll is basically puff pastry rolled around seasoned sausage meat and baked to golden perfection. The beauty of the sausage roll is that there is no exact recipe for what it should contain. You can use all ground pork or a combination of meats, vegetables are optional and seasonings can vary from simple salt and pepper to any combination of sauces, spices or herbs.
The recipe below is really just a guide. You can experiment with what meat, vegetables and spices you like. You can even sprinkle them with sesame or poppy seeds before baking. Sausage rolls are great piping hot from the oven and equally tasty cold the next day. They also make great picnic food.
For those who like a bit of trivia, sausage rolls are a plot device in Gilbert and Sullivan’s opera The Grand Duke; or, The Statutory Duel. Part of the story involves characters eating sausage rolls. I would have loved a starring “roll” in that opera!
1 tablespoon olive oil
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1/4 teaspoon sea salt
1/4 teaspoon caraway seeds
1/8 teaspoon ground aniseed
good crack of black pepper
2 slices of toasted white bread
250g pork mince
250g beef mince
2 sheets of puff pastry, partly thawed
1 egg, beaten
Preheat the oven to 180C / 350F.
Line two baking trays with baking paper.
Heat the oil in a frying pan.
Add the carrot and celery and fry until soft.
Stir in the salt, caraway seeds, aniseed and pepper.
Remove from heat and allow to cool.
Blend the toasted bread in a food processor until they form breadcrumbs.
Place the pork, beef, vegetable mix and breadcrumbs in a bowl and mix with your hand until combined.
Cut each sheet of pastry into two.
Lay out a rectangle of pastry with the long edge closest to you.
Roll a 1/4 of the meat into a sausage shape and place it along the long edge. Make sure the meat is tightly rolled and that there are no gaps.
Roll the long side of the pastry around the sausage.
Crimp the long side to seal, leaving the shorter edges unsealed.
Place on prepared tray, seal side down.
Cut into three pieces (or four if you prefer smaller).
Repeat with remaining meat and pastry.
Brush with beaten egg.
Bake for 30 minutes or until they are a deep golden brown.