The sausage roll is everyone’s favorite finger food, originating in France in the early 19th century. Since then, it’s undergone many changes over time, moving beyond traditional fillings like pork or minced beef to chicken, turkey, lamb, spinach and ricotta, chorizo and even Middle Eastern, Asian, Indian and Mexican flavours. If you can imagine it, you can make a sausage roll with it.
Ridiculously easy to eat and very moreish, sausage rolls are guaranteed to fill a hole, whether you’re feeling peckish or downright ravenous. You can eat them on the go, in one hand, with carbs and protein all in one mouthful, making them one of the most versatile snacks around.
You can even pimp them up by adding some dipping sauces or making small, cocktail-size versions for perfect party food. Ring in the changes by adding some sprinkles on top, like sesame seeds, poppy seeds, fennel seeds or spices. Whichever way you wish to make them, they’re always incredibly delicious.
Sage and Pork Sausage Rolls
- 2 packets store-bought puff pastry defrosted
- 500 g pork sausages removed from casings
- 200 g streaky bacon chopped
- 1 onion chopped
- 2 garlic cloves crushed
- 2 apples peeled and grated, with excess moisture squeezed out
- Small handful sage leaves roughly chopped
- Handful of parsley leaves roughly chopped
- 60 g fresh breadcrumbs
- 1 tbsp dijon mustard
- 50 g pistachio nuts roughly chopped
- 100 g mature cheddar cheese grated
- 100 g mozzarella cheese grated
- 1 large egg lightly beaten
- Handful of poppy and sesame seeds
- Pre-heat oven to 200 °C
- Line a baking tray with baking paper and set aside until needed
- Fry the bacon in a saucepan over a medium heat for 5 minutes
- Remove the bacon and set aside on paper towel to absorb excess oil
- Once drained, transfer to a large bowl and add the sausage meat that has been removed from the casings
- Add the onion, garlic, grated apples, chopped sage and parsley, breadcrumbs, mustard, pistachio nuts, cheddar, and mozzarella cheese
- Mix until well combined and set aside
- On a floured surface, roll out one of the pastry sheets to smooth it out, set aside
- Roughly mould half of the meat mixture into a 42cm long sausage
- Place the meat on one edge of the pastry sheet
- Brush the opposite edge of the pastry with the beaten egg
- Carefully roll the pastry to enclose the filling, creating a tight sausage shape as you go
- Repeat with the other sheet of pastry
- Place the sausage rolls seam side down on the prepared baking tray
- Brush the tops of the sausage rolls with the balance of the beaten egg and sprinkle poppy and sesame seeds on top
- Bake in the pre-heated oven until golden, about 40 minutes
- Remove from the oven and when cooled a little, cut the roll into thick slices
This stainless steel baking tray set has a shiny mirror finished surface to stop food from sticking. The baking sheet is completely smooth, without any rough spot, for quick and ease releasing of your freshly baked goods.
Rolled rims make it comfortable to hold and move from counter to oven and back again.