On Classic Sausage Rolls

As I start to return to the office more regularly (officially back 3 days now, which is super weird if I’m being perfectly honest), I am still returning to a lot of my favorite recipes from “Cooking with Coworkers.” The last recipe we did together before the Christmas break was one that touches a personal note for me: Sausage Rolls. Now, we never made this in my home, BUT I did attend a British Secondary School (aka. Middle/high school) while in Hong Kong and the tuck shop (aka. Lunch/Snack Facility) would sell them occasionally. Dipped in HP sauce (aka. what I think is the British version of A1), this delectable little appetizer is wicked easy to whip up, and freezes really nicely for later (if there are leftovers, which when I’ve made them, there have not been). Sausage rolls are great for parties (when you cut them up), breakfast (love me a good savory breakfast sine I’m that weirdo who doesn’t like most sweet breakfast and doesn’t eat cooked eggs…), or even for dinner with a side of mushy peas! And yes, I did say mushy, and trust me, they are DELICIOUS! Anyway, this is a recipe I highly recommend, and hope you’ll give a go for your next brunch or party!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Victoria’s Classic Sausage Roll

Ingredients

  • 1 sheet puff pastry, thawed in advanced
  • 1lb bulk ground italian sausage meat
  • 1 egg & 1 tablespoon of cold water whisked together (aka. egg wash!)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Unfold the pastry sheet and cut into thirds. On a floured surface, roll each pice of pastry so it’s a little thinner (essentially, have the strips be horizontal and roll north/south so it gets taller, not longer.
  3. Form the sausage meat into a sausage shape and place on the pastry about 1″ above the bottom of the pastry.
  4. Using a pastry brush, add the egg wash to the pastry that’s below the sausage meat.
  5. Fold the top section over the meat, onto the egg wash. Use a fork to press the pastry edges together, then using your pastry brush, add egg wash all over the top of the pastry.
  6. Cut the roll into bite-sized chunks OR leave whole/long! Then score your pieces gentle with a sharp knife.
  7. Place the sausage rolls onto a cookie sheet lined with parchment paper, add another light coating of the egg wash, then bake for 10 minutes.
  8. Turn the cookie sheet around by 180 degrees, and bake for a further 10 minutes until the pastry is a light golden-brown.
  9. Once cooked, transfer to a cooling rack to close, or just leave on the tray. Dip in HP sauce, or your preferred condiment!

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