Sausage rolls Recipe: Flaky pastry encasing delicately seasoned pork sausage meat, baked until golden brown and delicious. A popular Irish savory snack, appetizer, or lunch.
In the United Kingdom, sausages are eaten often – breakfast, lunch, dinner, appetizers, and snacks. Sausage rolls are very popular and you can find them in grocery stores, pubs, and bakery windows not only around Ireland but all of the United Kingdom. They are everywhere!
Typically, this dish would start with ground pork that we season and then stuff into the pastry dough. Since Artisan Irish sausages are widely available, I started with a few to make this fun recipe as an appetizer. If traditional Irish sausages are not available in your area, you can opt to make homemade Irish Sausages – no casings needed.
Traditional Irish Sausages use allspice, white pepper, and sage as their predominant flavorings. So really any lighter-spiced, small-batch artisan sausages will work here. Around St. Patrick’s Day, you will see packages of Irish sausages pop up from Johnsonville and I have also seen another brand in Trader Joe’s.
Sausage Rolls are very similar to our American-style “Pigs in a Blanket” only on a more adult scale. If you like this recipe, you might also like my spicy Andouille Sausage Bites.
Ingredients for Sausages in Puff Pastry:
- Flour – just enough to flour the surface to roll out the puff pastry.
- Puff Pastry – I use Pepperidge Farms brand puff pastry sheets but I recently saw some store-brand puff pastry popping up.
- Artisan Sausages – We use locally made Artisan onion sausages but you could also use onion brats – or opt for your own homemade blend.
- Onion – I prefer sweet Vidalia onions, but white or yellow onions may also be used.
- Olive oil – I use organic olive oil but extra virgin olive oil may also be used. Use just enough to saute the onions.
- Mustard – I use European-style grain mustard. If you do not like mustard, feel free to omit the mustard and use your favorite dipping sauce. Europeans also use a tomato chutney similar to American ketchup.
- Egg – An egg is used to brush the outside of the pastry shell to promote browning.
- water – Water is used to seal the edges of the pastry shell.
How to prepare British Sausage Rolls:
For complete instructions, visit the recipe card below.
- Brown sausages by cooking in a skillet. Once fully cooked, remove to a plate to cool.
- Add olive oil and onions to the pan and saute until softened.
- Prepare the dough by rolling it out. Use the lines from the fold to create 3 strips, then cut once horizontally to create 6 even strips.
- Place a sausage on a strip of dough and roll to cover the sausage. Use water to seal the edge and place the seam side down on the baking sheet.
- Use egg wash and brush the tops of the sausage rolls. Sprinkle with sea salt or sesame seeds.
- Bake in a pre-heated oven until the dough is golden-brown and puffed up.
Why this Recipe Works:
In essence, this recipe succeeds due to its simplicity, versatility, and ability to deliver a satisfying, flavorful snack that appeals to a wide range of tastes and occasions.
- Contrast of Textures: The combination of flaky puff pastry and savory sausage creates a delightful contrast between the crispy exterior and tender interior.
- Balanced Flavor: The seasoned sausage filling adds a burst of flavor, complemented by the buttery and light taste of the puff pastry.
- Simple Preparation: The straightforward process of rolling out the pastry, placing the sausages, and sealing them allows for easy preparation, making it accessible for both beginners and experienced cooks.
- Versatility: The recipe is versatile, accommodating various sausage types and flavor variations, making it suitable for diverse tastes.
- Quick Baking Time: The high baking temperature and relatively short baking time ensure that the pastry becomes golden brown and flaky, while the sausages cook through without drying out.
- Make-Ahead Option: The ability to prepare the rolls in advance and refrigerate or freeze them provides convenience for busy schedules or planned gatherings.
- Crowd-Pleasing Appetizer: Sausage rolls are universally enjoyed as appetizers, snacks, or party foods, making them a go-to choice for entertaining guests.
- Customizable Dipping: The opportunity to pair sausage rolls with a variety of dipping sauces allows for personalization and enhances the overall eating experience.
Recipe Tips and Kitchen Tricks:
here are some recipe tips and kitchen tricks to help you create the perfect sausages in puff pastry:
- Chill the Ingredients: Ensure the sausage meat and puff pastry are well-chilled before assembling. Cold ingredients prevent the pastry from becoming too sticky and make it easier to work with.
- Proper Thawing: If using frozen puff pastry, follow the package instructions for thawing. Thawing in the refrigerator overnight is best to maintain the pastry’s quality.
- Egg Wash Perfection: Use an egg wash (beaten egg with a bit of water or milk) to brush the pastry before baking. This gives a glossy finish and helps with browning.
- Seal Securely: Press the edges of the pastry firmly to seal the sausage inside. A fork can be used to crimp the edges for a decorative touch.
- Steam Venting: Prick a few small holes in the top of the pastry to allow steam to escape during baking. This prevents the rolls from getting too puffy and helps the pastry stay flaky.
- Baking Sheet Preparation: Line the baking sheet with parchment paper to prevent sticking and make clean-up easier.
Recipe Variations on Irish Sausage Rolls:
- Make it gluten-free – Be sure to check the sausages are gluten-free. Swap puff pastry for gluten-free biscuit dough
- Make it vegetarian – Omit the pork sausages and use vegetarian sausages.
- Make it vegan – Do the steps above for making it vegetarian plus omit the egg wash. Use non-stick cooking spray to promote browning.
- Make it Kosher – Use all beef, certified kosher hot dogs or sausages.
Sausages in Puff Pastry Frequently Asked Questions (FAQs):
Q1: What are sausages in puff pastry? A1: Sausages in puff pastry, also known as sausage rolls, are a delightful snack or appetizer where seasoned sausage meat is encased in flaky puff pastry and baked until golden and crispy.
Q2: How do I make sausages in puff pastry? A2: To make sausage rolls, roll out puff pastry, place seasoned sausages on it, wrap and seal. Brush with egg wash, then bake at 375°F (190°C) for 20-25 minutes until golden brown.
Q3: Can I customize the filling with different sausages? A3: Absolutely! You can use various types of sausages like pork, chicken, or vegetarian ones, depending on your preference.
Q4: What’s the baking time and temperature? A4: Bake sausage rolls at 375°F (190°C) for 20-25 minutes, or until the pastry is golden and the sausages are cooked through.
Q5: How do I ensure the pastry stays flaky and doesn’t become soggy? A5: Preheat the oven properly, and avoid overfilling the rolls. Dock the pastry (prick small holes) to release steam while baking.
Storing, Freezing, And Reheating Instructions:
Remember, reheated sausage rolls might not be as perfectly flaky as freshly baked ones, but they will still be delicious and satisfying.
Storing: After baking, allow the sausage rolls to cool to room temperature. Store them in an airtight container or resealable plastic bag. If you’re not consuming them within a day, it’s best to refrigerate them to maintain freshness. Place a piece of parchment paper between layers to prevent sticking.
Freezing Cooked Sausage Rolls:
- Allow the cooked sausage rolls to cool completely.
- Wrap each individual roll tightly in plastic wrap or aluminum foil.
- Place the wrapped rolls in an airtight container or freezer-safe bag.
- Label with the date and contents.
- They can be frozen for up to 3 months.
Reheating: For both cooked and uncooked frozen sausage rolls, follow these steps to reheat:
- From Frozen: Do not thaw the rolls before reheating.
- Preheat your oven to 350°F (175°C).
- If uncooked, arrange frozen rolls on a baking sheet and bake for 25-30 minutes until golden brown and cooked through.
- If cooked, place wrapped rolls in the oven for 15-20 minutes until heated through.
- From Refrigerated:
- Preheat your oven to 350°F (175°C).
- If uncooked, arrange rolls on a baking sheet and bake for 15-20 minutes until golden brown and cooked through.
- If cooked, place wrapped rolls in the oven for 10-15 minutes until heated through.
- Maintaining Crispiness: For extra crispiness, you can place a wire rack on the baking sheet to elevate the sausage rolls slightly.
- Microwave: While the oven is best for maintaining crispiness, you can microwave cooked sausage rolls in 15-20 second intervals until warmed through. However, the pastry might not stay as crispy as with oven reheating.
Wine & Cocktail Pairings:
Remember that personal preferences play a role in pairing choices, so feel free to experiment and find what suits your taste buds best. The goal is to enhance the overall dining experience and create a harmonious balance between the food and the beverages.
- White Wine – Sauvignon Blanc: The crisp acidity and herbal notes of Sauvignon Blanc can balance the richness of the sausage rolls.
- Sparkling Wine – Brut Champagne or Prosecco: The effervescence of sparkling wine refreshes the palate between bites and adds a celebratory touch to your meal.
- Red Wine – Shiraz/Syrah: If your sausage rolls have a more robust and spicy filling, a bold Shiraz/Syrah can handle the flavors.
- Bloody Mary: The zesty and savory profile of a Bloody Mary pairs well with the bold flavors of sausage rolls.
- Classic Martini: The clean and crisp flavors of a classic martini can contrast with the richness of the dish.
- Mimosa: If enjoying sausage rolls for brunch, a refreshing mimosa (sparkling wine and orange juice) adds a citrusy and bubbly note.
- Gin and Tonic: The botanical notes in gin complement the herbal and savory components of the sausage rolls.
Irish Sausages in Puff Pastry
- Rimmed baking sheet
- rolling pin
- Sharp Knife
- 12 sausages , cooked
- 1 medium onion diced
- 1 tbsp olive oil
- 1 tbsp all-purpose flour , for preparing the work surface
- 16 oz puff pastry , thawed
- 1 egg
- 2 tablespoons water
- Preheat the oven to 425°F and lightly grease a baking sheet.
- Cook the sausages through and set aside to cool.
- Into the same skillet, add olive oil and onions and saute until tender.
- Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it. Cut the sheet into 6 equal strips by first cutting into thirds lengthwise and then cutting it across the center.
- spread mustard on each piece of dough and then add cooked onions.
- Lay a cooled sausage onto the pastry dough and cut a rectangle big enough to cover the sausage completely. It’s okay to leave the end uncovered but is also okay to wrap them completely.
- Using your index finger, wet the edge of the dough and press the edges to seal. Place the wrapped sausages seam side down on the baking sheet about 2 inches apart.
- Using a sharp knife, make 3 to 4 slits across the top of each pastry dough. This allows steam to escape.
- In a small bowl, lightly beet the egg and water until it's well incorporated. Brush the tops of the pastry with the egg wash. This encourages browning of the dough.
- Bake until the pastry dough is golden brown, about 20 minutes.
- Serve hot or at room temperature.
- I pan saute the sausages first and allow them to cool. If you prefer boiling and then browning the sausages (brown food tastes GOOD!) you can use that method here as well.