Homemade Sausage Rolls Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
• In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
• In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
• Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
• Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
• Preheat the oven to 400 degrees F.
• Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

Steps:

• Pre-heat your oven to 220c.
• Lay all the sheets of pastry out on your counter top.
• In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
• Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
• The mixture will be quite sloppy-this keeps the sausage rolls moist.
• Whisk the egg and 2 tablespoons of milk together in a small bowl.
• Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• Roll up, peeling the plastic away as you roll.
• Seal the inner edge with a little of the egg mix.
• Cut each of these rolls in half.
• I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
• Prick each roll a couple of times with a fork.
• Repeat this until all the pastry and mix is used.
• Brush the tops of the rolls with the egg mix.
• Place in the oven and cook for 5 minutes.
• Reduce the heat to 200c and cook for a further 20 minutes.
• Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.

Steps:

• Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
• Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

Steps:

• In a large bowl, mix together pork, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
• In small saucepan, melt butter and cook onion until softened and translucent; add to pork mixture and stir well.
• Cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
• Shape handful of pork mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
• Continue to shape pork mixture until long edge of pastry is filled with half the pork mixture.
• Roll up jellyroll style.
• Dampen edge of pastry and seal.
• Place roll, seam side down, on tray and refrigerate for 10 minutes.
• With sharp knife, cut roll into 1-1/2 inch lengths.
• Repeat with remaining pastry and filling.
• Preheat oven to 450F (230C).
• Place rolls seam-side-down on parchment-lined baking sheet.
• Beat together egg yolk and water and brush over tops of rolls.
• Bake at 450F for 10 minutes, then reduce heat to 375F (190C) and bake for 15 minutes longer, or until golden.
• Let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
• Do NOT thaw before reheating.
• To reheat, bake frozen sausage rolls in single layer on baking sheet at 425F (220C) for 20 minutes or until heated through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.