It’s British Friday, friends! And I am absolutely delighted to introduce you to your new best friend, or perhaps reacquaint you with someone you once knew and loved but somehow lost touch with.
Sausage rolls are British through and through. They are everywhere you’ll look in England and for a few very good reasons. They are delicious, inexpensive and incredibly versatile. They could be eaten for lunch paired with a simple green salad, a mid day snack or a substantial starter to any meal. But the best way to enjoy them is at your local pub with a pint of dark ale. Traditionally they are eaten with English mustard, Branston pickle or Brown sauce…don’t even ask.
I won’t pretend that every sausage roll you pick up anywhere in England will be delicious. You see, a proper sausage roll will have a good quality sausage wrapped in the flakiest and lightest puff pastry so when you bite into it the pastry will explode into thousand pieces in order to reveal the juicy centre.
I have my favourite spots in London for picking up quality sausage rolls but nothing can beat one that’s homemade and fresh from the oven. They are so quick to make and only require TWO INGREDIENTS- pre-made puff pastry and sausages. You can use any sausage you like and get loads of different flavours. This time I used caramelised onion sausages, while last Christmas I made these miniature chorizo sausage rolls to serve with drinks and they were a huge hit!
- 500 gr-puff pastry, pre-made
- 400 gr/6-sausages
- 1-egg, beaten
- sesame seeds
- Preheat the oven to 420F/220C.
- On a floured surface roll out the puff pastry block into a ⅛" thick rectangle. Divide into 2 cutting in half lengthwise. You will have to long strips.
- Score the sausages with a sharp knife and remove the casing. Arrange 3 sausages on each strip closer to one side, spread the sausage meat if necessary to fit the length of the pastry.
- Brush one side of the pastry with beaten egg and fold it over to cover the sausage.
- Seal the edges with a fork and brush with an eggwash all over
- Slash with a sharp knife, so steam can escape while baking. Sprinkle with sesame seeds or poppy seeds.
- Transfer 2 long sausage rolls to a baking sheet, then cut each into 3 smaller ones.
- Bake for 25 minutes.