I always make sausage rolls at Christmas. I don’t know if it’s just me, but to me sausage rolls mean Christmas. We tend to have them on the big day itself, either as a light lunch or a late supper, depending on when we have the main event (this has changed over the years from early afternoon to dinner time – I like it later as it gives me the whole day to prep/eat/drink – I once drank a whole bottle of prosecco whilst making Christmas dinner….but I digress). You get some lovely shop-bought sausage rolls, but if you’ve never made your own, you’re honestly missing out. These are really tasty, and really simple.
Let’s talk pastry. I usually buy the shop stuff. It’s good; it’s easy; it’s convenient. Nine times out of ten, I’ll use a nice block of shop-bought puff pastry. However. During a rather enthusiastic baking spell a few years back, I decided to make my own. How hard could it be? The answer is actually not hard at all. Don’t go believing the theatrics of GBBO. Making puff pastry is not particularly hard. It does take a bit of time, but most of that is to chill the pastry. So I’ve written a separate post here about making puff pastry. However, if you can’t be bothered with that just use a block from the shop.
Ingredients (makes about 24)
500g block of puff pastry
1 egg, beaten
plain flour for dusting
sage, about 6 leaves chopped or 1 heaped tsp of dried
1 small apple, grated
2 tbsp ketchup/caramelised onion chutney/condiment of choice (optional)
- Quantity of sausage meat is not exact because different shops sell it in different sized packs, so use whatever you have between those quantities (mine was 400g on this occasion).
- The last ingredient is totally your call. Sometimes I like some extra flavour to my sausage rolls, sometimes I just like to leave them traditional. You could even split the filling and add extra flavour to one portion whilst leaving a portion plain. The choice is yours (on this occasion I added 2 tbsp of ketchup – saves having to dunk them once they’re made).
1. Preheat your oven to 200°C (fan) / 425°F / Gas 7.
2. In a large bowl mix the filling ingredients together with your hands. Season well.
3. Take your pastry out of the fridge. Cut it in half, and roll the first half out on a lightly floured surface to about a 42x10cm rectangle.
4. Take half of your filling and squeeze it out into a long log shape, placing it in the middle of your pastry strip.
5. Brush both long edges with the beaten egg, then fold one side over, followed by the second side, and seal well.
6. Turn the long roll over so the sealed edge is underneath, and place on a tray. Repeat the process for the second roll, then place the tray in the fridge for about 10 minutes to chill.
7. Take out of the fridge and cut each into about 12 pieces (or whatever size you like for your sausage rolls). Space out on your baking tray (I tend to spray my tray with cooking oil before placing the sausage rolls on it to prevent them sticking) and brush each roll with the beaten egg.
8. Bake in the preheated oven for 20-25 minutes until golden and cooked through.
If you can resist eating about 5 of these straight out of the oven then you’re a better person than me!
You can also make these to freeze, which is really handy at this time of year:
After cutting them up and brushing with the egg (step 7), place them on a tray, slightly spaced apart, then place them in the freezer for about an hour. No need to cover. Once they’re frozen take them out and pop them in a freezer bag, seal and place the bag back in the freezer until you need them. When you want to cook them, place them on a tray and pop in the oven (same temps) for 30-35 minutes until golden and cooked through. No need to egg wash as you’ve already done this. Easy!
If you’ve got a Christmas party this year that you need to take a nibble to, make some of these, and I promise they will go down well.