Everyone thinks that their mother’s recipes are the best, but my mother’s sausage roll recipe actually is. The woman doesn’t cook much, but her sausage rolls are to die for.
The key to great sausage rolls is quality ingredients. The reason being? There are only 2 ingredients. Big City Little Kitchen recommends buying the sausage (aka banger meat) from Myers of Keswick. Place your order 24 hours in advance because they make it on site. HINT: Banger meat is different from your average sausage meat. It’s seasoned with sage and onions and has a lovely earthy flavor. For authentic sausage rolls, gotta go with banger.
For the puff pastry we typically use 1 package of Pepperidge Farm, which is in the frozen section of your grocery store.
Sausage rolls are quite possibly the easiest thing you will ever make. It’s the perfect no-fuss appetizer to serve as a party, and it never fails to please. Here is the recipe, straight from the horse’s mouth:
What You’ll Need (makes 1 sheet of bite size rolls)
- 1 lb of banger meat
- 1 lb of puff pastry
- flour for dusting
- 1 egg
- sharp knife
- rolling pin
- spatula (optional)
Preheat as follows: “Well, I usually have the oven temp around 375 – 400 for the first 10 minutes ’til the pastry puffs up, and then I turn it down to 325 – 350 for another 30 minutes. Not sure how hot your oven gets if it’s a convection oven, so keep checking.” -Mrs. Feakins aka Mama Feaks.
Dust flour on your surface, and roll the puff pastry into long strips of dough about 4″ wide and 1/4″ thick.
Roll out the sausage meat into long tubular sections about the circumference of a a quarter. Place into the center of the dough, and roll the pastry around the sausage. Use a fork to seal the dough. Don’t want any sausage escaping!
Brush the top of the sausage roll with the egg wash. Slice it into 2″ sections, then stab each bite-size roll on the top to let the roll breathe while baking. Scoop them up with the spatula and place on the baking sheet. Bake away!
Bake sausage rolls for 10 minutes or until the pastry puffs up, then I turn down the heat to 325F and bake for another 30 minutes or until golden brown on top. Serve warm or at room temperature.
Thanks, Mama Feaks!