Sausage rolls aren’t popular in the United States. In fact let me re-phrase that, “sausage rolls aren’t available in the United States”, well most of the United States anyway :). You might find them in some British pubs or restaurants, but for the most part, I don’t believe they are favored here. The British have claimed sausage rolls as their own, even though the concept of ground meat wrapped around puff pastry is common in every cuisine…. think samosas in India, empanadas in Spain, pierogis in Poland and the list goes on.
Each time I visit my family across the pond, my visit is not complete if I don’t indulge in a few of these. I had never made sausage rolls before (I can’t think why not), but I set about trying to change that this past week. I served these as an appetizer over Thanksgiving. Here are the steps, followed by the recipe.
- 1 lb pork sausage meat
- 2 strips bacon, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons thyme leaves, finely chopped
- 5 sage leaves, finely chopped
- 1/4 teaspoon nutmeg
- good grinding of black pepper
- sea salt to taste
- 1 teaspoon prepared English mustard
- Ready-made all butter puff pastry
- 1 egg, beaten
I used a food processor to bring the above ingredients together. I rolled out the puff pastry just a bit, laid the sausage meat on the short side of the pastry, lifted and rolled the pastry just before it touched the other end and brushed some egg across the edge. Rolled it over fully, then cut out the filled log with a sharp knife. Continued until all the meat was used. Make sure the logs are sitting seam side down, brush the top with the egg wash, then bake at 400deg for about 15 minutes till brown.
These were definitely a hit! I’ll be making these again for sure, but will probably change up the ingredients a bit.
Bringing these sausage rolls along to Angie’s Fiesta Friday #96.