Name: Best Beef Sausage Rolls-Easy Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Approximately 8-10 sausage rolls
Ingredients: 1 tablespoon olive oil; 1 lb ground beef; 3 cloves garlic, minced; 1 small onion, minced; 1 apple, finely chopped; 1 teaspoon fennel seeds, crushed; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 1 tablespoon stone-ground mustard; 2 eggs, divided; 1/2 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon kosher salt; 3/4 teaspoon black pepper; 17 oz puff pastry (2 sheets)

Sausage rolls are more than just a snack; they’re a warm hug on a chilly afternoon, a nostalgic taste of childhood, and the undisputed champion of any picnic or party spread. There’s a reason why these humble pastry-wrapped delights have captured hearts (and appetites) for generations. It’s that perfect harmony of flaky, golden pastry encasing a savory, seasoned sausage filling that makes them utterly irresistible. What truly sets these homemade sausage rolls apart, however, is the ability to infuse them with your favorite herbs and spices, transforming a simple classic into a culinary masterpiece tailored just for you. Forget the pre-packaged versions; this recipe will guide you to create the most wonderfully flavorful and satisfying sausage rolls you’ve ever tasted, guaranteed to become your new go-to comfort food.

Ingredients:

1 tablespoon olive oil, for sautéing.
1 lb ground pork, for the filling.
3 cloves garlic, minced, for flavor.
1 small onion, minced, for sweetness.
1 apple, finely chopped, for a hint of sweetness.
1 teaspoon fennel seeds, crushed, for spice.
1 teaspoon chopped fresh sage, for earthiness.
1 teaspoon chopped fresh thyme, for aroma.
1 tablespoon stone-ground mustard, for tang.
2 eggs, divided, for binding and brushing.
1/2 cup panko breadcrumbs, for texture.
1/2 cup grated Parmesan cheese, for richness.
1 teaspoon kosher salt, to taste.
3/4 teaspoon black pepper, to taste.
17 oz puff pastry (2 sheets), for wrapping.

Preparing the Flavorful Filling

The heart of any good Sausage Roll is its filling, and we’re going to build a robust flavor profile right from the start. To begin, heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add your minced onion. We want to sauté this until it becomes translucent and tender, which usually takes about 5-7 minutes. This process draws out the natural sweetness of the onion, providing a lovely base for our sausage mixture. Next, add the minced garlic to the skillet. Cook for just another minute until fragrant, being careful not to burn it, as burnt garlic can turn bitter.

Now, it’s time to introduce the star of the show: the ground pork. Add the 1 lb of ground pork to the skillet. Break it up with your spoon and cook until it’s browned through. Drain off any excess grease from the skillet. This step is crucial for a cleaner taste and texture. Once the pork is cooked, stir in the finely chopped apple. The apple might seem like an unusual addition, but trust me, it adds a subtle sweetness and a moist texture that beautifully complements the savory pork. Cook for another 2-3 minutes, just to soften the apple slightly.

Next, we’ll infuse our filling with delightful spices and herbs. Add the crushed fennel seeds, chopped fresh sage, and chopped fresh thyme to the skillet. Stir everything together and cook for about a minute more, allowing the heat to release their aromatic qualities. The fennel seeds provide a wonderful warmth and a hint of anise, while the sage and thyme bring an earthy, herbaceous depth. Finally, stir in the stone-ground mustard. The mustard adds a pleasant tanginess that cuts through the richness of the pork.

Binding and Seasoning the Sausage Mixture

To bring everything together and ensure our filling holds its shape, we need to bind it. Crack one of the eggs into the skillet with the pork mixture. This egg will act as a binder, helping to keep the filling cohesive. Now, it’s time to season generously. Add the kosher salt and black pepper to the skillet. Taste a small spoonful of the mixture (once it’s cooled slightly, of course!) and adjust the seasoning as needed. Remember, you can always add more salt and pepper, but you can’t take it away. Stir in the panko breadcrumbs, which will help absorb any extra moisture and contribute a pleasant texture, and the grated Parmesan cheese for that irresistible savory richness. Mix everything thoroughly until well combined. Set this delicious sausage mixture aside to cool completely. This cooling step is important; working with a cooled filling makes it much easier to handle when assembling the sausage rolls.

Assembling the Sausage Rolls

While our filling is cooling, let’s prepare our puff pastry. Lightly flour your work surface and unroll the 17 oz of puff pastry sheets. You should have two sheets. If your pastry is still quite cold, let it sit at room temperature for about 10-15 minutes to become pliable but not sticky. You want it to be easy to work with. We’ll be cutting each sheet into strips. For classic-sized sausage rolls, I like to cut each sheet lengthwise into about four equal strips, creating long rectangles. This will give you eight long strips in total.

Once the sausage filling has cooled, take one of your puff pastry strips. Place a generous spoonful of the sausage filling along one long edge of the pastry strip, leaving a small border at each end. Don’t overfill, as it will make rolling difficult and can cause the pastry to burst during baking. You want about a 1-inch border along the edge and about 1/2 inch at each end.

Rolling and Sealing for Perfect Bites

Now, carefully roll the puff pastry strip tightly around the sausage filling, starting from the edge with the filling. As you roll, gently press down to ensure a snug fit and to seal the pastry. Once you’ve rolled the entire strip, you should have a long, sausage-shaped roll. Pinch the seam to seal it securely. Then, pinch the ends to enclose the filling completely. If the pastry is sticking to itself, you can lightly brush the edge with a little water before sealing. Repeat this process with the remaining puff pastry strips and sausage filling until you have all your sausage rolls assembled.

Preparing for Baking and Achieving Golden Perfection

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the sausage rolls from sticking and make cleanup a breeze. Now, it’s time to prepare for that beautiful golden-brown finish. Take the second egg and lightly beat it in a small bowl. This is your egg wash. Using a pastry brush, generously brush the tops and sides of each assembled sausage roll with the egg wash. This will give them a lovely sheen and help them turn a beautiful golden color in the oven.

Once you’ve egg-washed all the rolls, you can optionally score the tops of each sausage roll with a sharp knife. Make a few shallow diagonal cuts across the top. This not only looks professional but also allows steam to escape during baking, preventing the pastry from puffing up too unevenly. Place the prepared sausage rolls onto the lined baking sheet, ensuring there’s a little space between each one. Bake for 20-25 minutes, or until the puff pastry is puffed up, golden brown, and cooked through. Keep an eye on them towards the end of the baking time, as ovens can vary. Let them cool slightly on the baking sheet before transferring them to a wire rack to cool further. These are delicious served warm!

Conclusion:

And there you have it! You’ve now mastered the art of creating delicious, golden-brown Sausage Rolls that are sure to impress. We’ve walked through each step, from selecting the perfect sausage meat to achieving that irresistible flaky pastry. These homemade Sausage Rolls are a fantastic option for any occasion, whether it’s a casual family dinner, a lively party spread, or even a satisfying lunchbox treat. Don’t be afraid to get creative with your fillings and seasonings – the possibilities are endless! I truly hope you enjoy making and sharing these delightful pastries as much as I do. Give them a try and experience the joy of baking from scratch!

Frequently Asked Questions:

What’s the best type of sausage to use for Sausage Rolls?

For the most flavorful Sausage Rolls, I recommend using good quality pork sausages. Look for ones with a high meat content (at least 70-80%) and a good blend of herbs and spices. You can also experiment with different types, like Cumberland or Lincolnshire, for unique flavor profiles. Avoid very lean sausages as they can make the filling dry.

Can I make the Sausage Rolls ahead of time?

Absolutely! You can prepare the sausage rolls completely, let them cool, and then store them in an airtight container in the refrigerator for up to 2 days. For longer storage, they freeze beautifully. Once frozen, you can reheat them in a moderate oven until warmed through and crispy.

How can I make my Sausage Rolls extra crispy?

To achieve an extra crispy finish on your Sausage Rolls, ensure your oven is sufficiently preheated. Brushing the tops generously with beaten egg wash will help create a beautiful golden sheen and enhance crispiness. You can also try baking them on a wire rack set inside a baking sheet, allowing hot air to circulate around all sides of the pastry.