Sausage Rolls

I’ve never had an English sausage roll before, but after seeing photos posted on twitter by @hullbird, and the discussion by @sporting_times and @calwilliams2011, Katie and I decided we needed to give it a shot. While on the way up to KC for the Sporting KC game yesterday afternoon, I googled sausage rolls, and found a blog post on them. Using that recipe with some modifications, we ended up with the following recipe.


For pastry:
225g flour
175g butter, frozen
2 tsp mustard powder
Ice water, as needed
Pinch of salt.

For egg wash:
1 egg, beaten
1 tbsp water.

For filling:
1 lb ground pork
1/2 medium onion, minced
Zest of 1/2 a lemon.

Spice mix for filling:
1 tbsp Penzey’s bratwurst seasoning
1 tbsp crushed dried thyme leaves
1 tbsp dried parsley
1/4 tsp mace
1/4 tsp ground coriander
1/2 tsp black pepper
8 sage leaves, chopped, or 1 tbsp dried sage


Spice mix from scratch:
1 tsp salt
1 tsp pepper
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp ground coriander
The herbs from the prior spice mix


For the Pastry:
Mix flour, mustard powder, and salt in a bowl. Cut or grate in the butter in small pieces (1/2 cm cubes or so). Stir in with a fork, so that it is a coarse crumble. Add ice water and mix gently until you have a dough that not sticky, but pulls away from the bowl. Don’t mash the butter chunks up too much if you avoid it. Wrap the dough in plastic wrap and refrigerate for half an hour.

For the Filling:
Mix the ground pork with the spice mix.

Preheat oven to 430F.

To assemble:
Roll out the dough to about 1/2cm thick, and try to keep the edges somewhat straight. Make sausage meat logs about 1/2 to 3/4 in diameter, and place them just a little way from the edge of one side of the pastry. Put egg wash on the edge, overlap the dough and seal. cut the rolls into 1 inch lengths, and place on a parchment lined baking sheet. Brush egg wash over the top of each piece.

To cook:
Bake for 25 minutes at 430F, until golden. Do not let them sit in their grease slick after you remove them from the oven.

These turned out quite well, although a little on the greasy side. In the future, we may alter the meat to be a mix of turkey and pork, or even all turkey to cut down on the rather ridiculous amount of fat that seeped out during the cooking. Although I’m not sure what the proper British method of consuming these treats is, we found that dipping them in some dijon mustard was wonderful.

These are not health food: Each roll clocks in at 113 cal, 7.2g Fat, 6.8g Carbs, 5g Protein.


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