Some time last year, F and I got into the habit of treating ourselves to a sausage roll – a classic British hand-held snack – from Dunn’s Bakery in Crouch End after doing our weekly fruit and vegetable shopping across the street. F remarked at one point that sausage rolls must not be that hard to make at home, so he embarked on a recipe search and turned out some beauties based on this video.
Fast forward to a year later and we’re now in Germany without easy access to bakery-bought sausage rolls (the horror!). So with gray, wintery weather setting in, we thought we’d make them again ourselves while waiting for our tiny human to appear. This time, we tried our hand at homemade rough puff pastry, which turned out pretty well, with a little bit of lamination. You can definitely use store-bought puff pastry, though, to simplify and speed up the process.
Sausage rolls are easy to make: add fresh herbs to pork mince (ground pork, for US readers; Schweinehack for Germans!); make a log of meat (sounds appealing, I know) on top of the puff pastry; seal closed; egg wash and garnish with salt and fennel; bake; eat! Don’t skip the fennel and sea salt on the crust – they really bring it all together.
Sausage Rolls (recipe adapted from here; makes 10-14 sausage rolls, depending on how you slice)
- 1 pack/batch of puff pastry (store bought is fine; we’ve used that as well as this homemade rough puff from Joy the Baker)
- 1kg/2.2lbs pork mince (ground pork)
- 1 medium bunch each of fresh sage, thyme, & chives, finely chopped
- 1/2 cup bread crumbs
- to taste: salt & pepper
- 2 eggs, beaten (for egg wash)
- 1-2 large pinches of coarse sea salt flakes
- 1-2 large pinches of fennel seeds
- Preheat oven to 200C/400F (convection setting).
- Chop the herbs and mix them into the pork mince along with the bread crumbs and salt & pepper.
- Lay/roll out the puff pastry and arrange the mince on top in a log shape, a few centimeters from one long edge.
- Lightly egg wash the long edge that the meat is closest to, then fold the pastry over the meat and seal to the egg washed bit by crimping with a fork.
- Trim any excess pastry edge from the crimped side but make sure there is still a centimeter or so of sealed bit.
- Egg wash the top of the long log, then sprinkle on sea salt and fennel seeds.
- Cut the log into roll-sized pieces of your choice (you should get 10-14 individual sausage rolls) and arrange the pieces on a parchment-lined baking tray.
- Bake for 35-40 minutes, or until the pastry is golden-brown and the meat is cooked through (71C/160F).
- Let the sausage rolls cool for 15-20 minutes, then enjoy warm. You can store extras in the fridge and eat them cold or reheat them for 2-3 minutes in the microwave.
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