0 0
English Sausage Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs sausage
1 medium onion, finely chopped
1 (17 1/3 ounce) box puff pastry sheets
1 egg, beaten
1/4 cup flour

Nutritional information

486.6
Calories
339 g
Calories From Fat
37.7 g
Total Fat
11.5 g
Saturated Fat
61.5 mg
Cholesterol
796.6 mg
Sodium
23.2 g
Carbs
0.8 g
Dietary Fiber
0.7 g
Sugars
12.9 g
Protein
132g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

English Sausage Rolls

Features:
    Cuisine:

    tried this...... followed the recipe to the letter...yeah, i know, i'm a guy and guys don't read the manual, but i'm also an engineer and we do. first off, 1 lb of sausage is plenty. you can probably get by with 1/2..... 2 nd... don't try to seal the pastry with egg on both sides...it'll unzip in the oven.. just glue the one side and squeeze hard. 3rd.... run your sausage thru a grinder with the finest grind you can find. yank sausage is too coarse and comes out too solid. 4th... add some kind of filler....yank sausage is also way too greasy..... my ex.. (a brit... i spent 12 years there) added ground oatmeal... ( i asked....we're still friends) 5th... when you're folding the pastry over, you'll get a better seal if you bring side a to side b on your work surface and press down there... sealing at the top leaves a ridge where the seam lies and it tends to open when you add the vent slits. trim off the excess from pressing the seam together and it comes out "cleaner"..... easy recipe tho. they're close but not quite right.....

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    English Sausage Rolls, This recipe is from my friend’s mum-in-law My husband, who is English, says they’re brilliant! Use any sausage you like, either bulk or with the casing removed; use the Pepperidge Farm puff pastry sheets , tried this followed the recipe to the letter yeah, i know, i’m a guy and guys don’t read the manual, but i’m also an engineer and we do first off, 1 lb of sausage is plenty you can probably get by with 1/2 2 nd don’t try to seal the pastry with egg on both sides it’ll unzip in the oven just glue the one side and squeeze hard 3rd run your sausage thru a grinder with the finest grind you can find yank sausage is too coarse and comes out too solid 4th add some kind of filler yank sausage is also way too greasy my ex (a brit i spent 12 years there) added ground oatmeal ( i asked we’re still friends) 5th when you’re folding the pastry over, you’ll get a better seal if you bring side a to side b on your work surface and press down there sealing at the top leaves a ridge where the seam lies and it tends to open when you add the vent slits trim off the excess from pressing the seam together and it comes out cleaner easy recipe tho they’re close but not quite right , This a great recipe I am British andI think that Jimmy Dean is the closest yet I have found to British sausages I also do not roll the pastry thin Puff pastry in the UK is puffy and not rolled If you roll it thin you might use regular pastry like Betty Crocker Thanks for sharing


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Set Oven to 200c or 390f.

    2
    Done

    Mix the Sausage With the Onion; Set Aside.

    3
    Done

    Separate the Puff Pastry Sheets Into Three Sections (along Fold Lines).

    4
    Done

    Flour Your Hands, Rolling Pin, and Workspace Lightly to Avoid Sticking.

    5
    Done

    One Section at a Time, Roll the Pastry Thin, and Set It Lengthwise on Floured Workspace.

    6
    Done

    Place the Sausage/Onion Mixture (about a Half-Inch Wide and a Half-Inch Tall) Along the Middle of the Pastry Sheet.

    7
    Done

    Brush the Top and Bottom Edges of the Pastry Sheet With Egg; Bring Them Together at the Top of the Sausage and Seal Them.

    8
    Done

    Brush the Entire Top of the Roll With Egg.

    9
    Done

    Cut the Roll Into One-Inch Sections.

    10
    Done

    Cut Two Small Vent Slits on Top of Each Section.

    11
    Done

    Place Sections on Ungreased Baking Sheet and Bake Until the Pastry Is Golden Brown (mine Typically Take 10 to 15 Minutes).

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Easy Skillet Chicken Casserole Recipe
    previous
    Easy Skillet Chicken Casserole Recipe
    Pecan Chicken With Bourbon Sauce
    next
    Pecan Chicken With Bourbon Sauce
    Easy Skillet Chicken Casserole Recipe
    previous
    Easy Skillet Chicken Casserole Recipe
    Pecan Chicken With Bourbon Sauce
    next
    Pecan Chicken With Bourbon Sauce

    Add Your Comment

    7 + 17 =