If I had it my way, the sausage roll would be crowned as Britain's national dish!
Soft, fatty, lightly spiced meat, enveloped in a layer of crisp flaky pastry. What's not to love? But be warned, one sausage roll quickly leads to the next.
The beef sausage can be replaced with pork sausage.
Want to make your own rough puff pastry? Find it here at CREME!
Place 500 g of puff pastry dough on a floured surface and roll it into a 30 cm x 20 com rectangle
Place the dough rectangle on top of a piece of parchment paper and roll it onto itself. Make sure only the parchment paper is in contact with the puffed pastry
Place the dough in the refrigerator until it is time to use it
Trim, halve, and peel 1 onion
Small dice the onion
Pick the leaves out of 1 small bunch of sage, and thinly slice them
Melt 1 tbsp of butter on a skillet over medium heat
Add the diced onion and sage. Cook until translucent and remove from heat
Remove the casings of 500 g of beef sausages and place the meat on a bowl
Add the sautéed onions with sage, and ½ tsp of Dijon mustard
Add salt and ground black pepper to taste
Mix until everything is incorporated
Dust all-purpose flour over a working surface. Divide the seasoned meat into 3 parts and roll each part into a 30 cm long cylinder
Crack 1 egg into a bowl and add a pinch of salt
Beat the egg until homogeneous
Remove the dough from the refrigerator and roll it open on a working surface. Trim off the rough edges
Place 1 sausage on top of the dough, 2 cm away from the edge. Brush around 4 cm of the other side with the egg mixture and fold over
Cut it on the end of the fold and seal the pastry together by pressing it with a fork. Repeat the process with the other sausages and the remaining dough to create 2 more rolls
Brush an even layer to the egg mixture on top of the rolls
Transfer the rolls to the refrigerator for 30m to firm up
Preheat the oven to 200 °C with the fan on
Remove the rolls from the refrigerator and gently score the top of them with a knife
Bake the rolls for 30-40m until fully cooked and perfectly golden brown on the outside. The sausage rolls are ready
Enjoy! It is amazing!
Yield 3 portions
Puff Pastry Dough500 g
Beef Sausage500 g
Small Sage1 bunch
Dijon Mustard½ tsp
All-Purpose Flourto dust
Black Pepperto taste