Everyone needs to know how to make really good sausage rolls, especially around this time of year. It's all about flakey crust, and super juicy sausage. I'll show you how to make your own sausage, but the crust is gonna be store-bought.... Don't judge me.
Prep Time | Cook Time | Serves |
45 minutes (plus an hour of rest) | 35 minutes | 4 people |
Sausage Rolls
1 lb ground pork
2 sage leaves
3 fresh thyme leaves
1 small sweet onion - diced
1 tsp fennel seed
1/2 tsp rubbed sage
1/4 tsp white pepper
15 grinds black pepper
1/8 tsp nutmeg
1 tsp salt
1 sheet of frozen puff pastry - cut in half
1 egg yolk
Splash of milk
Step 1: Caramelize the Onion
Dice the sweet onion. Heat a skillet over medium, add oil to coat the bottom then add the onions. Season this with salt and cook for 20-30 minutes, or until the onions are caramelized. Use water to keep the pan from burning as needed. Once caramelized, remove them from the pan to cool.
Step 2: Make Sausage Mix
Mince the fresh sage leaves as well as the thyme leaves. In a hot dry pan, add the fennel seeds and toast for 15-30 seconds. Grind those in a spice grinder.
Add your ground pork to a mixing bowl. Add the caramelized onions, sage, thyme, fennel, dried sage, white pepper, black pepper, nutmeg, and salt. Mix this with your hands until fully combined and you start to see some of the fat begin stranding. The texture should be tacky rather than crumbly.
Step 3: Roll Pastry and Fill
Take the pastry out of the freezer to defrost. In a small bowl, mix together an egg yolk and a splash of milk. Cut the dough in half and roll it out slightly so the mixture can fit. Divide your mixture between the two pieces. Spread the sausage into an even log. Roll the dough over the sausage like a cinnamon roll and use the egg-wash to seal the edge. Slice each log in half so you have 4 sausage rolls. Make tiny slits in the top of each roll to allow for the steam to vent while they bake. Cover the tops in egg-wash to enhance browning. Place these on a sheet tray to rest in the fridge for one hour.
Step 4: First Bake
After the hour rest, place them in a 400f convection oven for 25 minutes. This initial cook will set the crust and give the pasty it's rise.
Step 5: Final Bake
After the first bake, take the rolls out of the oven, and place them on a wire rack. Place the rack over the tray and put the tray back into the oven for 10 minutes. This second bake makes the pastry more brown and it keeps the pastry from becoming soggy on the bottom. Let these cool on the rack before devouring.
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