Classic British Sausage Rolls
Prep time: 25 mins | Makes: 12
Ingredients
• 1kg pork sausage meat
• 2 onion, finely chopped sweated in a little butter
• 10g English mustard
• 10g Worcestershire sauce
• 8g fine sea salt
• 2g freshly ground black pepper
• 5g sage
• 1 sprig thyme
• 1g ground nutmeg
• 10g flat-leaf parsley, finely chopped
• 500g all-butter puff pastry, chilled
• 1 egg (50g), beaten
• 10g whole milk or cream
• 5g plain flour, for dusting
• 5g nigella seeds, caraway seeds or poppy seeds
Method
1. Heat the oven to 200°C (fan 180°C). Line 2 baking trays with baking paper.
2. In a bowl, combine sausage meat, onion, mustard, Worcestershire sauce, salt, pepper, sage, thyme, nutmeg, and parsley. Mix until just cohesive.
3. Divide the mixture into 2 equal portions and roll each into a long, even log about 35 cm in length.
4. Lightly flour the work surface. Roll the puff pastry into 2 rectangles, each about 25 × 35 cm.
5. Lay one sausage log along the long edge of each pastry rectangle. Brush the far edge with beaten egg mixed with milk.
6. Roll the pastry up tightly to enclose the filling, sealing the edge. Place seam-side down and chill for 15 minutes.
7. Trim the ends, then cut each long roll into 6 equal pieces (about 6 cm). Transfer to the trays seam-side down.
8. Score the tops with a sharp knife, brush generously with egg wash, and sprinkle seeds if using.
9. Bake for 22–28 minutes until deep golden and the filling reaches 75°C in the centre.
10. Rest for 5 minutes, then serve warm with English mustard.
Storage
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat at 180°C for 10–12 minutes until hot and crisp. To freeze unbaked, assemble, cut, and freeze on a tray, then bag for up to 3 months; bake from frozen at 200°C for 30–35 minutes. Always use clean utensils and avoid double dipping!
Enjoy x
