Skip to content

Home Made Sausage Rolls

January 16, 2012

The leftovers of a bowl full of hot sausage rolls

I have been psyching myself up for a while to make croissants. As you can see, these are not croissants.

I decided to start my venture into “awkward pastry” (technical term) by using the sausage meat I got in the post-christmas price slash at Tesco to make rough-puff pastry sausage rolls. With the combined help of Michel Roux for the ingredients and BBC Food and some other sites I can’t remember for method, I am rather surprised but delighted to say that I have successfully taken the first step towards my croissant dreams.

They were really pretty yummy, though I can’t pretend to aspire to the heady heights of  The Guardian’s Perfect Sausage Roll

Rough Puff Pastry

I have used 3/4 amounts due to lack of enough butter. It was about right for the amount of sausage filling.

375g plain flour (500g)
375g very cold butter (500g)
1 tsp salt
188ml ice cold water (250 ml)
Cut the butter into small chunks (2cm cubes roughly) 

Put the flour and salt in a bowl, add the flour. Mix it around a little so the butter is coated in flour

Use and round ended knife to chop through the flour, cutting the butter up a bit as you go. Don’t make the pieces too small, but just  about half the original size.

Pour in the cold water and using your hands (yep get sticky!) gently bring the flour and butter together into a lump, turning the bowl as you go. You can just push it together until it’ll just hold in one piece.

Flour the work surface and put the dough on it. Shape it into a roughly house-brick shape and size.

Chill for a bit if you have time. (The pastry, not you. Well, maybe you too)

Flour your rolling-pin and rolling in only one direction, roll it out to me about rectangle (35x20ish)

Fold the top third of the pastry into the centre and then the bottom third over the top of it as if folding a letter to fit into a long thin envelope. (like in this photo – though it won’t look that smooth )

Rotate a quarter turn and repeat the rolling and folding.


Repeat the rolling, folding and chilling two more times if you can. Though comments vary on how many times you need to do it or whether you need to chill it in between.

Now you are ready to use your pastry. It should look a bit marbled with the butter.

When you do use the pastry only roll in one direction.

Look at the strata in that!

For the sausage rolls  

(Made up by me)

1 x pack of sausage meat (defrosted if frozen)
a good sprinkling of sage (fresh if possible,though mine wasn’t)
A few rashers of smoked bacon, chopped into very small pieces
About 5 shallots (or an onion)
Some milk or a beaten egg to join and glaze the pastry

Preheat oven to 220c

In  a frying pan slowly brown the shallots in a little olive oil until soft and just starting to brown

In a bowl put the sausage meat, bacon, chopped sage, onions and some seasoning.

Mix together well.

Roll your pastry out into a rectangle about 1/2 cm thick and put a line of sausage meat down it, slightly off-centre.

Fold one side of the pastry over the top of the meat to join the other side (I’m sure I don’t need to explain this) and brush a little milk or beaten egg down the place where it will join.

Seal it together my pressing down the edge with a fork (it looks nice too)

Cut the long sausage roll into the size you want and then put a few small diagonal slashes across the top with a sharp knife

Brush the tops with milk or beaten egg

Bake in the oven on a greased baking tray for 25mins 

Now tuck in!

This is my slightly cheeky entry into January’s Tea Time Treats challenge, which is ‘sweet pastries and breads’. I did wrap some of the  leftover pastry around chocolate chunks to make fake Pain au Chocolat, but I have been given special dispensation by the incredibly lovely, generous and talented Karen and Kate (is that enough?) to enter these savoury beauties because I made the pastry myself.

4 Comments leave one →
  1. January 16, 2012 7:15 pm

    How I wish so much I had these for tea tonight rather than the soggy pasta I am currently draining with the hand I’m not typing with! Do you do takeout? Mail order? Thanks ever so much for entering these Gill!

  2. Lauren permalink
    January 17, 2012 5:00 pm

    They look fantastic !!! Excellent pastry too!

  3. January 22, 2012 12:22 am

    These look delicious!! I have yet to try making pastry myself … this is a great way to start. Love the fake pain au chocolat 🙂


  1. Tea Time Treats – January Round-Up with Sweet Pastries & Breads « Lavender and Lovage

Leave a Reply to bakingaddict Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: