Sausage Rolls

Name: Sausage Rolls
Total time: 2 h
Yield: 24 sausage rolls
Ingredients: 2 cups/250 grams all-purpose flour, more for dusting; 1/2 teaspoon salt; 4 tablespoons/50 grams pork lard; 4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes; 1/2 cup /118 milliliters ice water; 2 pounds/900 grams pork shoulder, not too lean, ground coarse; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; Pinch of cayenne; 1/2 teaspoon ground coriander; 1/4 teaspoon nutmeg; 1/4 teaspoon mace; 2 teaspoons chopped thyme; 2 tablespoons chopped sage; 2 tablespoons chopped parsley; 1 egg, beaten, for egg wash

By David Tanis

Updated Sept. 30, 2024

Total Time: 2 hours
Rating: 4(753)
Comments: Read comments

Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants’ day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread.

A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.

Featured in: A Sausage Roll Recipe for Boxing Day

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Ingredients

Yield:24 sausage rolls

For the Pastry (see Note)

2cups/250 grams all-purpose flour, more for dusting
½teaspoon salt
4tablespoons/50 grams pork lard
4ounces/113 grams cold unsalted butter (1 stick), cut in ¼-inch cubes
½cup /118 milliliters ice water

For the Sausage Filling

2pounds/900 grams pork shoulder, not too lean, ground coarse
2teaspoons kosher salt
½teaspoon black pepper
Pinch of cayenne
½teaspoon ground coriander
¼teaspoon nutmeg
¼teaspoon mace
2teaspoons chopped thyme
2tablespoons chopped sage
2tablespoons chopped parsley
1egg, beaten, for egg wash

Ingredient Substitution Guide

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Preparation

Step 1
Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
Step 2
Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (½ pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
Step 3
Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4½ inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
Step 4
Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

Tip

You may substitute 1 pound store-bought, frozen all-butter puff pastry for the homemade pastry here. Thaw completely before using.

Ratings

4 out of 5

753 user ratings

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Comments

LH7 years ago

I have a (probably stupid) question for any reader who has experience making such sausage rolls:

How can you be sure that the sausage feeling is cooked if you're only judging on the basis of the pastry doneness? Is there any argument for pre-sautéing the filling, at least partly? If I stick a thermometer into the sausage filling, what temperature should I be looking for? I've never cooked raw meat products inside pastry before.

Elaine Oxford7 years ago

In UK we do not cut pastry into triangles we just roll sausagemeat in a long straight price roll until the pastry just overlaps cut into the size you think appropriate about
1 1/2 = 2 inches then place on the tray, I use Peperidge Farm Puff Pastry.

David7 years ago

If anyone visits us in the UK please visit a branch of Gregg's The Baker and try one of its sausage rolls. You will either thank me forever or regret it for life.

Linda Townshend3 months ago

The directions specify rolling each sausage into a 9” long log, but the next step has you cut the 9” x 24” pastry into four rectangles, each 4-1/2” x 12”. Shouldn’t that be 9” x 6”?

Hautbois4 months ago

I thought about using Jimmy Dean or something but decided to try the recipe spices & pork. I was afraid it would be too bland. Do not skimp on the fresh spices especially. And I added a teaspoon of Fennel Pollen. There’s a reason it’s called ‘culinary fairy dust!” The sausage taste was delicious.

Liz in MN5 months ago

This recipe is great as written. If you’re in a hurry or working out of a less-stocked kitchen, a 50/50 blend of bratwurst and sage breakfast sausage meat makes a satisfying substitute for UK sausage rolls. If you use frozen puff pastry sheets, the payoff for these far outweighs the labor investment! Cut each sheet into thirds along the fold lines and use a rolling pin to widen each pastry strip a little. I like to serve these with cranberry mostarda for parties. For less festive feasts, just mix up a little Coleman’s mustard.

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