Sausage Rolls Recipe (2024)

FAQs

What pastry are sausage rolls made from? ›

The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. In the 19th century, they were made using shortcrust pastry instead of puff pastry.

Of course, a swathing of egg wash over the puff pastry makes for a crisp, flaky finish and a very good sausage roll.

Substitutions. I've specified using an egg wash in my recipe, but it works with a milk wash too. You'll have to squeeze the pastry tighter to seal the edge if you are using milk wash, but they'll still turn nice and golden when baked.

However, with the ever-increasing demand to make a perfect-looking product, combined with the need to make it cheaper and cheaper, manufacturers started reducing the fat content of sausage rolls and introducing chemicals and other undesirables into the sausage, so they became bright pink meat concoctions packed with ...

Shortcrust pastry: This is a type of pastry made from flour, butter, and water that is usually used for sweet desserts but can also be used as a substitute for puff pastry in savory dishes like pot pies. Biscuit dough: You can use biscuit dough as a topping for pot pies to ad.

I am always going to recommend using puff pastry for a sausage roll. The texture is just right. But that doesn't mean to say that you can't use a rough puff or flaky pastry.

I understand that you want to store unbaked saussage rolls and bake them the next day. IMHO you should be fine as long as the filling isn't too wet. Chill the pastry and the filling well before assembling, this will firm up the fats and reduce seeping from filling to pastry dough. Same goes for puff pastry.

Use Cold Baking Trays

The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and 'melt' the pastry before they're added to the oven - which will lead to soggy pastry.

Undercooking: If the sausage rolls are not baked for long enough, the pastry might not fully cook, resulting in a soft and undercooked texture.

You can substitute with whatever milk you keep on hand, including alt milks, or an equal amount of heavy cream, half-and-half, or water—or skip it entirely and just use a whole egg. Note that the varying levels of sugar and fat in these product will yield slightly different results. Wash it whichever way you want.

Is milk or egg wash better for pastry? ›

An egg white mixed with water is best used for baked goods that would benefit from a nice gloss and just some light golden color. An egg yolk mixed with water will yield a deep golden color (much like a whole beaten egg without any liquid). Using milk or cream will further enhance the color and gloss.

Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

Use a meat thermometer to make sure your sausage is between 160 and 165 °F (71 and 74 °C). If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink.

You have a good chance (not further quantified) of getting sick from undercooked pork sausage. There is relatively little chance of picking up a parasite like trichina worms, in the modern era, but there ARE risks: bacteria that have grown in ground meat. severe indigestion from large amounts of pork fat.

The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe.

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

Shortcrust in particular works best for a pie which has a pastry top and bottom, as it can stand up to the wet filling being placed on top. Puff pastry is slightly more complicated - the aim of the game is lamination, or layers! The end result is a delicious flaky pastry with a fantastic buttery taste.

Filo pastry is a thin flaky pastry used in sweet and savoury pies and pastries. It originated in Turkey, but you'll commonly find it used in Greek, Middle Eastern and Balkan cooking in classic dishes such as spanakopita, baklava and börek. The name filo comes from the Greek word for leaf.