Easy Sausage Rolls Recipes

Vegan Sausage Rolls

Produce

• 1 (200g) brown onion, large
• 1 (6g) garlic clove, med
• 2 tbsp Parsley

Refrigerated

• 2 tbsp Almond milk

Breakfast Foods

• 1 1/2 cups Rolled oats

Condiments

• 2 tbsp Lemon juice

Baking & Spices

• 1 2+1/8 tsp salt
• 1/8 cup Flax meal
• 1 tsp Savoury yeast flakes
• 2 tbsp Sesame seeds

Oils & Vinegars

• 5 tsp Olive oil

Nuts & Seeds

• 2/3 cup Almonds, whole
• 1 cup Walnuts

Bread & Baked Goods

• 1/2 cup Breadcrumbs
• 8 sheets Puff pastry

Dairy

• 200 g Almond feta cheese

Liquids

• 17 tsp Water

Other

• 1 tbsp (20ml) braggs (or tamari or soy sauce)

Method

Almond feta cheese

1. Soak almonds overnight.
2. Blend all ingredients until smooth.

Sausage roll mix

1. Mix flax and water in a small bowl and allow to thicken.
2. Process onion, parsley and walnuts until chunky.
3. Add almond feta cheese (from above), braggs, flax mix, breadcrumbs, oats and yeast and process until smooth.
4. Put mix in the fridge for an hour or two to thicken up.

Sausage rolls

1. Cut a sheet of thawed puff pastry in half, and spread 3tbsp (60g) of mix along one long edge.
2. Roll pastry around mix and seal with milk.
3. Cut into four, brush with milk and sprinkle sesame seeds on top.
4. Cook immediately at 210°C (410°F) for 20 minutes or freeze and cook later at 210°C (410°F) for 25 minutes.

Preparation

Before: Soak almonds overnight (8-16 hours)
During: 20 mins for mix, 40-60 mins for rolls, 20 mins for cooking

Homemade Sausage Rolls

45 mins to make, serves 20

Ingredients

Meat

• 5 oz Bacon
• 1 lb Pork mince

Produce

• 1 Brown onion
• 1 stalk Celery
• 2 cloves Garlic

Refrigerated

• 2 Egg

Condiments

• 1 Ketchup / tomato sauce

Baking & Spices

• 1 Black pepper
• 2 tsp Fennel seeds, whole
• 1/2 tsp Salt

Oils & Vinegars

• 1/2 tbsp Olive oil

Bread & Baked Goods

• 3/4 cup Panko breadcrumbs
• 2 1/2 sheets Puff pastry

INSTRUCTIONS

1. Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon. Cook for a further 2 minutes (don't brown) then transfer to bowl and allow to cool slightly.
2. Add remaining Filling ingredients into the bowl. Use your hands to mix well.
3. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
4. Get ⅕ th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps. Roll up, sealing on the edge with egg wash on it.
5. If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

To Cook

1. Preheat oven to 350F/180C.
2. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
3. Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 25 to 30 minutes, swapping trays halfway, or until the pastry is deep golden brown.
4. Cool on trays. Serve warm or at room temperature.

Sausage rolls

1 hr to make, serves 4

Ingredients

Meat

• 6 Pork sausages, higher-welfare

Produce

• 1 Red onion
• 1 sprig Sage, fresh

Refrigerated

• 1 Egg, free-range

Baking & Spices

• 1 Nutmeg, fresh

Oils & Vinegars

• 1 Olive oil

Bread & Baked Goods

• 1 handful Breadcrumbs
• 250 g Ready-made puff pastry

Dairy

• 1 Little milk

Method

1. These delicious sausage rolls are absolutely beautiful warm, straight out of the oven.
   
   Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Sausage Rolls

2 hrs to cook, makes 24 sausage rolls

Ingredients

Meat

• 4 tbsp Pork lard
• 2 lbs Pork shoulder

Produce

• 1/2 tsp Coriander, ground
• 2 tbsp Parsley
• 2 tbsp Sage
• 2 tsp Thyme

Refrigerated

• 1 Egg

Baking & Spices

• 2 cups All-purpose flour
• 1/2 tsp Black pepper
• 1 Pinch Cayenne
• 2 tsp Kosher salt
• 1/4 tsp Mace
• 1/4 tsp Nutmeg
• 1/2 tsp Salt

Drinks

• 1/2 cup Ice water

Dairy

• 1 stick 4 ounces/113 grams cold unsalted butter, unsalted

PREPARATION

1. Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
2. Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
3. Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
4. Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

Healthy chicken and vegetable sausage rolls

Serves 60

Ingredients

Meat

• 500 g Chicken breast mince

Produce

• 1 Carrot
• 1/4 cup Coriander, leaves
• 1/4 cup Flat-leaf parsley, leaves
• 1/2 Onion
• 1 Zucchini

Refrigerated

• 1 Egg

Condiments

• 1 Tomato or sweet chilli or sauce

Baking & Spices

• 1 tbsp Sesame seeds

Bread & Baked Goods

• 4 sheets Puff pastry, frozen
• 1 cup Wholemeal breadcrumbs, fresh

Method

1. Preheat the oven to 200°C and line 2 baking sheets with baking paper.

2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.

3. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

Puff Pastry Sausage Rolls

32 mins to make, serves 36

Ingredients

Meat

• 1 lb Msg-free pork sausage

Produce

• 1 tsp Garlic powder
• 2 tbsp Italian parsley
• 1 tsp Onion powder

Refrigerated

• 2 Egg, organic
• 1 Egg wash

Condiments

• 1 tsp Mustard, dry

Bread & Baked Goods

• 1/4 cup Bread crumbs, fine
• 1 box Pepperidge farms puff pastry

Liquids

• 1 tbsp Water

DIRECTIONS

1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
2. Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
3. Unwrap first sheet of puff pastry and place on a floured surface.
4. Cut along the fold lines to create three strips of dough.
5. Divide sausage mixture into 6 equal parts.
6. Make each section of sausage into a roll and place down the center of puff pastry strips.
7. Fold pastry over and press seam to seal.
8. Cut each roll into 6 equal pieces (about 2 inches).
9. Place on baking sheet and brush with egg wash.
10. Bake for 15 to 20 minutes, until puffed and golden brown.
11. Follow the same steps with the remaining sausage and puff pastry.
12. Serve sausage rolls while warm.
13. Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.

Quick and Easy Sausage Rolls

Serves 40

Ingredients

Meat

• 500 g Sausage mince

Produce

• 1 heaped tsp Herbs, mixed
• 1 Onion, large

Refrigerated

• 1 Egg

Baking & Spices

• 1/4 tsp Pepper
• 1/4 tsp Salt

Bread & Baked Goods

• 1/4 cup Breadcrumbs
• 6 sheets Ready rolled puff pastry
• 4 thick slices White bread

Liquids

• 1 Water

Instructions

1. Preheat oven to 200 °C (400 °F).
2. Remove puff pastry sheets from freezer and thaw to room temperature.
3. Peel and roughly chop the onion and then give it 2-3 pulses in the food processor (or finely chop or grate it).
4. Combine the sausage mince, onion, mixed herbs, breadcrumbs, salt, and pepper in a bowl.
5. Cut the crusts off the bread and put it into another bowl and then add just enough warm water to cover the bread – stand for 5 minutes.
6. Drain off the excess water from the bread and then gently squeeze the bread while tilting the bowl to remove as much water as possible.
7. Add bread to sausage mince mixture and mix thoroughly.
8. Use a dessertspoon to place a sausage like strip of the mince mixture along one edge of a sheet of pastry.
9. Roll edge of pastry over filling and continue rolling until filling is completely enclosed in the pastry.
10. Cut along the edge of the pastry to separate the roll from the remaining pastry.
11. Repeat steps 8 – 10 with the remaining pastry and mince mixture.
12. Lightly flatten rolls using the back of a knife at 1 cm intervals and then cut the rolls into 2 inch (5 cm) lengths.
13. Put rolls onto a lined baking tray and brush with beaten egg.
14. Bake rolls at 200 °C for 20 minutes and then reduce heat to 180 °C and cook for a further 10 minutes.
15. Cool slightly on tray and then serve.

Chicken and Vegetable Sausage Rolls

25 mins to cook, serves 8

Ingredients

Meat

• 500 g Chicken mince

Produce

• 1/2 Brown onion
• 1 Carrot
• 2 tbsp Parsley
• 2 tbsp Spinach chopped finely, Fresh
• 1 Zucchini

Refrigerated

• 2 Eggs

Baking & Spices

• 1 tsp Curry powder

Bread & Baked Goods

• 2 Puff pastry sheets
• 1 cup Wholemeal breadcrumbs

METHOD

1. Preheat oven to 180 degrees.
2. In a bowl mix together all the ingredients except for an egg and the pastry. Mix until really well combined.
3. Make a line of filling down the middle of the Puff Pastry and roll up.
4. Slice the sausage rolls on an angle and use a pastry brush to moisten the tops with the remaining beaten egg. Bake for 25 minutes or until golden brown.