Very quick and very easy sausage rolls
My friends ask me for this recipe more than any other. I can’t believe it’s taken me this long to type it out here once and for all to save myself typing it out every single time someone asks. Idiot. Anyway, I make these rolls for most parties and gatherings and they always disappear rapidly.
As far as I’m concerned, there are 3 roads you can go down when making sausage rolls. The first involves the most effort and that is to go and buy sausage meat and season it entirely yourself with onion, herbs, spices, whatever (I sometimes use chunks of soaked, dried apricot). The second is to cheat and squeeze the meat from a pack of really good sausages and do nothing else except wrap it in the pastry and the third is the same but with a bit of pimping here and there according to my mood on the day.
This time I used the meat from 6 sausages and felt very strongly that the absolutely essential thing to do was to add more onion and so grated in half a small white one. You could add an extra herb if you’ve chosen quite a plain sausage – sage or thyme are both good choices. The sausage meat is obviously already seasoned so you don’t need to add any salt or pepper. Clearly you’ll need to buy your puff pastry if you want this to be quick and to be honest I’ve never been arsed to make my own anyway.
Probably a 30 minute job from start to scoff. People will love you.
Very quick and very easy sausage rolls
500g sausages (this was 6 sausages but it depends on the size of your er, sausage)
1 x 375g packet ready-rolled puff pastry
1 egg, beaten
Any pimpage your heart desires – onion, herbs, spices etc. (if you’re unsure you might want to fry off a teaspoon of the meat to test it)
Preheat the oven to 220C
Squeeze the meat out of the sausages, into a bowl. If you are using extra herbs or onion, add them now too. If adding onion, you will need to grate it, otherwise it won’t cook properly. Mix very well with your hands.
Open your pastry out onto a lightly floured surface. If it’s pre-rolled then you’ll just need to roll it a little thinner (same rectangular shape) until it is about the thickness of a 2p coin. Cut it lengthways into 4 strips. Divide your meat into 4 balls then use each of the balls to make a long sausage along each strip of pastry.
Brush one edge of each strip with the beaten egg then fold each roll over and seal it as best you can. Turn it over to make sure it is well sealed. Turn it back over and cut into 1 inch lengths. I like to snip the top of each roll with scissors but it’s not necessary. Brush each roll with more beaten egg then put them on a baking tray (you can lightly grease it but don’t panic if you forget, they won’t stick too badly) and bake for 20 minutes or until golden.
If you’re not serving them on the day you made them, reheat them in the oven for 5 minutes, otherwise they will be soft.
Category: Christmas, Meat, Pastry, Snacks | Tags: christmas recipes, easy sausage rolls recipe, pastry, sausage, sausage rolls 13 comments »
December 23rd, 2010 at 10:17 am
Another option, if you are mixing your own herbs and spices in, is to mix in some curry spices.
When we were kids, at Infants school, the school would do fetes whereby parents were asked to cook something and bring it along to sell. My mum would make her Indianised sausage rolls, simply mixing in her selection of spices into the sausage meat. They would always sell out first, and people would ask, the next year, if she could do them again. She would explain that they were easy to make but no-one else ever tried!
December 28th, 2010 at 8:15 pm
Oh God those look absolutely amazing, and much more appetising than the frozen Sainsers jobbies we have here
December 29th, 2010 at 10:20 pm
Home made sausage rolls are just the ultimate party fodder aren’t they? Sometimes I put apple and sage in mine just for something a little different but the appeal of the basic sausage roll, nothing fancy, holds strong.
August 15th, 2012 at 4:42 am
Just wanted to say, thanks heaps for sharing, this is exactly what i was looking for as I bought some Italian sausages that arent that tasty and have puff pastry in the freezer. Also, I love the way you wrote it… very entertaining!!! Thanks again, off to cook my first batch.
September 19th, 2012 at 2:19 am
Is this a good ideas for a school function garage sale? I am not a very good cook and cant do anything complicated… is there a version of this that is extremely simple? Are they simple enough to eat with just a napkin or do they need plates??
sincerely,
needs some help ( its this saturday)- Jenni
September 19th, 2012 at 9:20 am
Hi Jenni, use ready rolled puff pastry, then roll it out just a little thinner. Take a pack of your favourite sausages and squeeze out the meat into a bowl then just make them as per the recipe. That’s the simplest way. They’re so easy you can’t go wrong.
December 7th, 2012 at 8:29 pm
Thanks great easy quick recipe they were great xx
March 7th, 2013 at 3:39 pm
Wat goed geschreven helemaal waar!
March 23rd, 2013 at 6:24 pm
This looks lovely. I like that you added upfront an estimation of the time it would take. And also how little ingredients it takes to make it! I think I’ll do it!
Thanks!
April 16th, 2013 at 8:46 pm
I’m ashamed to say I have never made sausage rolls! These seem a great place to start!
April 17th, 2013 at 8:54 am
Blimey! You should be ashamed
May 13th, 2013 at 12:25 pm
Its da fiirst tym am. Making sausage rolls. Do wwe cut dem bite size before purtting in oven or. Can we cut after baaking? Thanks
May 13th, 2013 at 1:15 pm
You cut them before baking.