Pork, Onion And Sage Sausage Rolls
This is my favourite sausage roll. Onion and sage are classic pairings with pork and this is a great rendition – I could eat them for breakfast, lunch and dinner. I use really good mince from the shoulder and flavour it generously with herbs.
Makes 8 sausage rolls or 24 party snacks.
Ingredients 12
60 g olive oil
4 onions, medium, finely chopped
4 cloves garlic, finely chopped
2 tbsp sage, finely chopped
1 tbsp chopped rosemary, finely
1 tbsp thyme, finely chopped
1 1⁄2 tsp fine salt
1 kg minced pork (ground pork)
100 g dry breadcrumbs, coarse
1 quantity puff pastry, see my puff pastry recipe
egg wash, see my recipe
1 tbsp yellow mustard seeds
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Method 9
Heat the in a medium frying pan over a medium heat. Add the and and cook with the lid on, stirring occasionally, for 10 minutes, or until lightly caramelised. Stir in the , , and , then transfer to a large bowl to cool.
Add the and to the onion mixture. Use clean hands or a wooden spoon to mix thoroughly until all the elements are evenly distributed through the mince.
Transfer the mixture into a large piping bag with a 3 cm (1 1/4 in) diameter hole. (A piping bag will make it easier to distribute the filling, but you can always spoon it onto the if you don’t have one.) Refrigerate while you prepare the pastry.
Line a large baking tray with baking paper. Put the on a lightly floured kitchen bench and roll it out into a rectangle measuring 30 × 60 cm (12 × 23½ in) and 4 mm (approx 1/8 in) thick. Lay the pastry so that one long side is parallel with the edge of the bench. Cut the pastry in half lengthways so you have two sheets, 15 × 60 cm (6 × 23½ in).
Pipe half the filling in a horizontal line one-third of the way up each sheet. Brush the pastry above each line of filling with . Lift up the pastry along the edge closest to you and fold it up and over the filling. Seal the pastry along the egg-washed edge, so the seam sits underneath the filling. The pastry should hold the filling evenly and not be too tight.
Brush the tops and sides of both rolls with , lightly pierce along the top with a fork, then sprinkle with . Cut each roll into 15 cm (6 in) logs (or, as pictured, cut them into 5 cm/2 in lengths to make party snacks; it should make around 24).
Lay your sausage rolls on the lined tray and rest them in the fridge for 30 minutes. At this stage, you can freeze them until required.
To bake the sausage rolls, preheat the oven to 190°C (375°F). Bake from cold for 10 minutes, then reduce the oven to 180°C (360°F).
Bake for a further 25–30 minutes (reduce by 10 minutes for mini rolls), turning the tray halfway through, until the is golden, puffed and flaky. Transfer to a wire rack to cool for 10 minutes before eating.
Urbanstead's tips
If you have a choice, opt for coarsely ground mince. It’s great for a sausage roll because you get a nice distribution of fat all the way through. This stops the mince from drying out and gives the sausage roll more flavour.
