A sausage roll is a British savoury pastry snack popular in the Commonwealth of Nations and countries of the European Union. In addition to being sold at retail outlets, they are also available from bakeries as a take-away food item. A miniature version is popular as a buffet or party food.
The basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. Historically, during the 19th century they were made using shortcrust pastry instead of puff pastry.
- 4 sheets puff pastry, defrosted
- 500 g pork mince (beef, lamb, chicken or veal can also be used)
- 500 g sausage meat
- 1 medium onion, chopped finely
- 1 medium carrot, grated (remove excess liquid through a strainer)
- 1 zucchini, grated (remove excess liquid through a strainer)
- 1 clove garlic, crushed
- 1½ tablespoons tomato sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon milk
- 1 egg
- sesame seeds or black poppy seeds, to sprinkle
- Preheat oven to 220°C
- Place the drained carrot and zucchini into a bowl. Add the chopped onion, sausage meat, pork mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
- Cut one sheet of defrosted puff pastry in half.
- Whisk the egg and milk together.
- Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
- Place ⅛ of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll. (Make sure the joined pastry seam is facing down. )
- Cut each roll into 3 pieces. Brush lightly with the egg wash. Sprinkle with sesame seeds or black poppy seeds.
- Place the sausage rolls onto non-stick baking trays.
- Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.
For sausage rolls with crispy bases place the sausage rolls directly onto non-stick baking trays. However, if you're worried about your sausage rolls sticking to the baking trays, you can place baking paper down first. Please note that if you do choose to use baking paper, the bottom of your sausage rolls may not become crispy due to the excess liquid that will sit on the baking paper from the sausage rolls as they cook. If this is the case, add fresh baking paper halfway through cooking or drain any liquid off the baking paper and turn the sausage rolls over.