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What are sausage rolls? And why do you need them in your life? They’re the perfect party food. Layers of buttery homemade (or store-bought!) puff pastry wrapped around sausage and baked to flaky crispy perfection. Who wouldn’t want one immediately?
They’re not as popular in the United States as in the UK. But they’re everywhere in the UK. They’re popular party foods, you can buy them in convenience stores ready to eat, and they’re available premade ready-to-bake at home in the grocery stores, too.
We should have a national movement to make sausage rolls MORE POPULAR. And available everywhere. Who’s with me??
Quarter Final Bakes for the GBBO 2023
Quarterfinals week was also Party Week for this bake-off. And the bakes reflected that! We bake-along with each episode of the GBBO over on Facebook
- Signature Bake: Sausage Rolls (we made Vegan Rolls a few years ago!)
- Technical Bake: Caterpillar Cake (what even IS this thing? LOL)
- Showstopper Bake: Anything But Beige Sweet and Savory Buffet
What you need to make Sausage Rolls
These are so easy to make you can easily find everything for them in any grocery store.
- cold butter
- frozen butter
- cold water
- red pepper flakes
- fresh herbs, you can use sage, thyme, oregano, rosemary, or leave it out altogether
- baking sheet
- pastry brush
- plastic wrap
***OPTIONAL*** you can choose to use store-bought puff pastry instead of making your own
Do I Have to make homemade rough puff pastry?
Listen up! You can absolutely make these sausage rolls with store-bought puff pastry dough. They may not be as bulky and big as these sausage rolls, BUT you’ll get to have sausage rolls, and that’s the goal, right?
One box of Pepperidge Farms Puff Pastry to make these sausage rolls. Each box comes with two sheets of puff pastry. You can use one sheet for 6 rolls and the other sheet for the other 6 rolls. You will roll the dough out to be about 18 inches long then fill it from there.
if you have leftovers
You can store leftovers in the refrigerator in airtight containers. You can enjoy them cold the next day. Or reheat them in the air fryer or the oven. They also make perfect lunches.
ROUGH PUFF PASTRY
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 4 1/2 TBSP cold butter
- 11 1/4 TBSP frozen butter
- 2/3 cup cold water
- 1 egg
- 1 1/4 pound bulk sausage or sausage links with casing removed
- 1 1/2 tsp red pepper flakes
- 4 sprigs fresh thyme or other herbs
- TO MAKE THE ROUGH PUFF PASTRY: whisk the flour and salt together
- chop the cold butter into the flour and then work it into the flour with your hands
- once the flour looks like crumbs add JUST enough of the water to the flour to hold the dough together
- roll the dough into a 5×12 inch rectangle
- grate half of the frozen butter over the dough
- fold each side of the dough together to the center of the dough, then fold the whole thing in half, this is called the book fold
- this is the book fold, this graphic shows you how to do it (ignore the measurements just look at the fold lines)
- then rotate the dough 90° and roll it into another 5×12 inch rectanglegrate
- grate the remaining frozen butter over the rectangle of dough
- repeat the book fold again, then wrap the dough and freeze it for 15 minutes
- here's another diagram of folding dough, this is the letter fold, you can use the book fold OR the letter fold
- repeat the roll out and fold as above but without the butter
- wrap the dough and freeze it for 15 minutes or refrigerate the dough for 30 minutes
- To make Sausage Rolls: mix the sausage with the red pepper flakes
- line a baking sheet with parchment or foil, set it aside
- mix the egg with a splash of water and set it aside
- cut the rough puff in half, wrap half of the dough in the plastic wrap and store it in the fridge while you make the first set of sausage rolls
- place the remaining dough on a clean counter lightly dusted with flour
- roll it out to a rectangle that is 5×18 inches
- divide the sausage mixture in half and lay half of it on the dough one inch in from the long side of the dough
- top with a sprinkle of red pepper flakes and fresh herbs of your choice, thyme, sage, rosemary, oregano
- brush the egg along the other long side of the dough
- fold the dough up and over the sausage and roll the whole log over to the edge brushed with egg
- set the roll on top of the sealed edge, gently pinch the edges together
- mark the roll at 3 inch intervals
- cut the roll and place on the prepared baking sheet
- put the baking sheet in the fridge and remove the second piece of dough
- repeat with the remaining piece of dough and sausage
- place them on the baking tray as well
- add 2-3 slash marks on the rolls, just through the dough, not necessarily through to the sausage
- brush with the egg wash
- refriegerate for 20 mintues
- meanwhile preheat the oven to 400°
- when ready to bake brush with the egg wash again and place a small piece of fresh herbs on top if desired,
- bake for 40 minutes or until the rolls are a deep brown
- enjoy warm or cooled, store in the fridge
Your sausage rolls may be a little smaller but they’re sausage rolls and that’s what counts!