Herby sausage rolls

This slideshow requires JavaScript.

A return to sausage rolls: one of my favourite savoury bites, both to make and to eat.

Seriously, a good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of pink, squeaky “meat”!

This time, I have made them more herbified and also larger than I usually go for, but they can be made smaller to serve with drinks or as simple party food. They can also me made in advance and frozen, reheating gently before serving.

A real left-overs treat

One of the many joys about home-made sausage rolls is that you use ingredients that are likely to be lurking in the fridge of pantry, which is precisely what I did with this batch:

  • the end bit of cheese that is slightly drying out
  • the last scrapings of a jar of chutney or mustard
  • an apple in the fruit bowl that needs using up………

………all are great to throw into the filling. Even sausages lurking in the freezer that need using up…..

And even the pastry is made with what is to hand: flour and butter, essentially!

Pastry

I always make my own pastry as it tastes so much better than pastry you can buy, it goes much crisper and it is considerably cheaper.

Even the king of pastries, puff pastry, can be made quite happily over an evening, chilling it between turns and going back to give it another turn during the advert breaks on tv! It is all really quite labour un-intensive!!

However, if using commercial pastry, go for the all-butter variety as the cheaper pastry made with oils is really quite horrid.

If you want to make puff pastry, or even a short-cut rough-puff pastry (ideal for sausage rolls), my recipe and tips can be found here.

Recipe: herby sausage rolls – makes about 8 large ones or 16 small ones

Pastry:

  • 25og puff pastry: the all-butter pastry is essential if using shop-bought
  • 1 tablespoon of caramelised onion chutney
  • 1 tablespoon Dijon mustard

Filling:

  • about 250g best quality sausages (any type), skinned – this is 4 standard sausages
  • about 40g finely grated cheese, any type!
  • 1 tablespoon caramelised onion chutney
  • 1 tablespoon Dijon mustard
  • 1 small onion, peeled and very finely chopped or grated
  • about 3 tablespoons chopped fresh herbs (a mixture of sage, thyme, parsley), or 1 tablespoon dried mixed herbs
  • 1 teaspoon fine sea salt
  • a good grinding of black pepper

To finish:

  • 1 egg
  • 1 teaspoon mustard powder or Dijon mustard
  • 1-2 teaspoons black onion seeds, optional

(1) Roll out the pastry to a long thin strip, about 16cm wide and 60cm long: the measurements are not precise and I go almost to the width of the work surface. Mix the chutney and mustard together and spoon or brush it down the centre of the pastry, lengthways. NB: you can cut the pastry into two, lengthwise, and roll each out to a smaller strip if preferred. You could also use just mustard or just chutney.

(2) Mix the filling ingredients together and spoon on top of the chutney/mustard strip on the pastry. Pack the filling fairly tightly together.

(3) Whisk the egg and mustard powder together with a fork and brush down one edge of the exposed pastry. Bring the pastry up and over the filling to meet the other length of pastry. Press down to seal. NB: if you need to stretch the pastry a bit for it to meet, this is fine!

(4) With the seal underneath, brush liberally with the egg mixture and sprinkle over the onion seeds, if using.

(5) Cut into about 8 pieces and score the tops of each with a sharp knife: you can either go all the eway through the pastry to expose the filling or just make shallow cuts. Place on a baking tray lined with greasepoof and chill until you are ready to bake: meanwhile pre-heat the oven to 190c(fan).

NB: they will freeze at this stage, unless you are using defrosted sausages. Alternatively, you can freeze the sausage rolls once baked and cooled.

(6) Bake for 20-25 minutes until deep golden brown. Transfer to a wire rack to cool a bit before eating.

My other sausage roll recipes:

Advertisements

6 comments

  1. They look scrumptious! I can see how all butter puff pastry could make a huge difference

    they are not easy to find where I live, but it would be a nice project to make it all from scratch too

    Love the version with chorizo and fennel….

    Like

    1. yes the butter makes SUCH an incredible difference. Oh making from scratch is great fun – even the shortcut version, which is particularly terrific for sausage rolls

      Like

  2. Oh this looks so good! Your sausage rolls are always so perfect. Now I’m hungry! 🙂

    Like

    1. I often have to make a larger batch to compensate for the ones I just have to eat!!!

      Liked by 1 person

      1. lol I can definitely see that! 🙂

        Like

  3. Great idea! So that would also mean I could make a laminated dough with a chunk of sourdough and use that to wrap. Use some of the sausages I made last weekend too.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: