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My Homemade Sausage Rolls

It’s Sausage Roll time again!

I’m not sure why but I only seem to make these at Christmastime when what I should be doing is making them CONSTANTLY and eating nothing but them right throughout the year. They are that good! I’ve made several batches as they have been requested and I find it best to make a larger amount in one go because any that I don’t cook and eat straight away can be frozen until I need them.

Try these, even if it’s only to get the smell of them cooking wafting throughout the house!

The quantities make approximately 100 sausage rolls. Now that may seem like a huge amount but in fact it’s not. I cut mine in to individual rolls about half an inch wide because they cook better and are easier to eat. But believe me it is very possible to eat ten of these in one go and not even notice.

Prep time – 30 minutes
Cooking time – 30 Mins

Ingredients –

1 large Golden onion
450g good quality Sausage Meat
Large pinch of ground coriander
2 teaspoons of fennel seeds slightly ground/crushed in a pestle and mortar)
6 large fresh sage leaves
75g of white breadcrumbs (I used mine frozen straight from the freezer)
2 eggs
1kg of shop bought Puff Pastry (believe me this is fine but make your own if you feel the need)
Salt & Pepper
Several large pinches of Sesame & Poppy seeds for sprinkling

Let’s Begin –

Heat the oven to 200c

Place the onion, sausage meat, coriander, fennel seeds, sage leaves, breadcrumbs, 1 egg and some salt and pepper in to the large bowl of a food processor and whiz it up until it is all combined. If you do not have this piece of equipment then chop the onion and sage leaves in to very small pieces and combine with the rest of the ingredients in a large bowl and mix it all together with your hands. Really get stuck in there!

Set to one side.

Roll out your pastry on a floured surface. If it comes in 500g blocks roll out one at a time.

Each 500g of pasty should be rolled in to a piece that is approximately 24 inches long and 7 inches wide. Then cut this length in half right down the middle.

We’re now ready to begin assembling our Sausage Rolls.

Split the Sausage Meat mixture in to four portions and place one portion right down the middle of the pastry. Favour one edge slightly as you’ll be wrapping it up in a moment.

Pull one side of the pastry up and over the sausage meat and push together with the pastry on the other side of the meat mixture.

Seal it all in with a fork.

Give the pastry a wash with the other egg.

And sprinkle a mixture of Sesame and Poppy seeds all over the egg so that it sticks to the pastry.

Cut each length of sausage filled pastry in to approx twenty five pieces.

At this point if you want to freeze the Sausage Rolls then place them uncooked on to a tray and freeze them. When they are frozen you can transfer them in to a bag as a tray takes up quite a bit of space in the freezer. Defrost for an hour or so before cooking.

If you do not wish to freeze them but bake them immediately then place them on to a lined baking tray and cook for between twenty and twenty five mins, turning once, until they are a shade beyond golden brown.

These Sausage Rolls are a bit of a hit in my family and I’m really fond of them myself. Personally I have made batches for my myself for this evening, Christmas Eve supper and New Year’s Eve to take to friends. I’m also about to have several more with a cup of tea. So if you see a human sized Sausage Roll wandering the streets in January that would be me. I’ve simply eaten too many!