These caramelised onion sausage rolls are always the most welcome addition to a lunchbox because no one needs boring lunches!
For a different twist on this British classic, try Chorizo Sausage Rolls!
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 classic British cuisine, with flaky puff pastry wrapped around delicious sausage. They are everywhere you look in England and for a few very good reasons.
They are delicious, inexpensive and incredibly versatile.
Like many humble, traditional dishes, sausage rolls have sometimes been given a bad name by mediocre supermarket versions. But they have gone through a renaissance, with truly fantastic versions available if you know the right pub or bakery.
How do you eat them?
They could be eaten for lunch paired with a simple green salad, a midday 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. When they sit too long the pastry loses its flakiness. And a cheap flavourless sausage will create a bland roll.
A proper sausage roll will have a good quality sausage wrapped in the flakiest and lightest puff pastry. 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!
Recipe tips and tricks
- Ensure that the puff pastry is well sealed before adding to the oven. The steam from the sausages will force the puff pastry to expand while baking, which can force open the edge if not sealed properly. Go over the edge with a fork in unsure, as I did.
- For a flavour variation, try adding chutney alongside the sausage before rolling up the puff pastry.
- Different sausages will change the flavour profile. I like the extra pepper in Cumberland sausages, but almost any type will work well. Sausages made with chopped rather than minced meat will provide a chunkier texture.
- This recipe can easily be made vegetarian by using meat free sausages. There is no need to change the method.
More classic British recipes
Caramelised Onion Sausage Rolls
Ingredients
- 500g/18 oz puff pastry pre-made
- 400g/14 oz sausages 6 sausages
- 1 egg beaten
- 1 tbsp sesame seeds
Instructions
- 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 egg wash 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.
Steve Maskery says
Sausage rolls are available everywhere in the UK, but many are simply revolting. I’ve been known to take one bite and throw the rest in the bin.
However, when you get a good one, they are sooo gooood.
The quality of the sausagemeat is paramount and many of the cheap and nasty ones are made from MRM, mechanically recovered meat. It says it all.
So if you want a good example of British sausagemeat, make your own:
400g pork. I use a mixture of shoulder, belly (derinded, of course) and cheek. For a small batch like this I’d use one cheek and make up the rest with shoulder and belly, 50/50. Don’t baulk at the fat in the belly, that’s what gives it flavour
4g salt
3g white pepper
2 teaspoons chopped sage (1t of dried)
Cold water
Mince the pork through the coarse plate of your mincer. It should have texture. Add the salt & pepper and sage. Mix thoroughly, you don’t want pockets of pepper in it, it should be uniform. Add just enough water to make it smooth. Fry a small patty in a frying pan to test the flavour. You should ave a really good sausagemeat and the rolls will be the best you have ever tasted.
Lokness @ The Missing Lokness says
These rolls look and sound amazing! I am sure they tasted delicious fresh out of the oven. 😉
Amy says
I love the simplicity of this recipe. So simple but such bold flavors, yummy. My boys will love this, just gotta find somewhere that sells the sausage!
vikalinka says
Thanks, Amy! If you can’t find caramelised onion sausage you can always buy any flavours you like…you just can’t go wrong with sausage rolls!
The Blonde Chef says
These rolls look SO good! My mouth is watering just thinking about them! Awesome, recipe!
Joan says
Looks very yummy and something everyone in family would enjoy.
Are the sausages pre-cooked or raw?
vikalinka says
They are raw and cooked in the oven inside the pastry, Joan.
Karin says
Do you add onions you’ve carmelized yourself, to the sausage you buy? If not, where can I find carmelized sausage. Also, what brand sausage do you prefer?
vikalinka says
Karin, I bought Caramelised Onion Sausages by Sainsbury’s which are everywhere if you live in the UK, if not just purchase a trustworthy brand. I am sorry but can’t really recommend brands outside of the UK. 🙂
Alice @ Hip Foodie Mom says
love this idea!!! so easy and quick, yet delicious!!! and love anything with puff pastry!!
Lucy Parissi says
I don’t make sausage rolls often because I can’t resist them… and I end up eating bit more than my fair share. I do love them though. I had great success making them with my pie crust dough – which somehow was hugely flaky when baked this way. I can’t say I have found the right sausages though. I think I must take a trip to Borough market and get some from the stalls there. Yours look delicious… and I think your mini chorizo rolls is the first pic I pinned from your site some time ago…
Laura (Tutti Dolci) says
All I can say is yum – these look like golden savory perfection!
vikalinka says
My whole family agrees, Laura!