Sausage rolls are a big deal in England and oh how I miss them. Every kids’ party you went to as a child had these in abundance. So reminiscent of bouncy castles, cucumber sandwiches, fairy cakes, and being five…
They’re completely easy to make and really fun! If you have children or young relatives then I’d highly recommend this as a fun half hour baking project. If I got a kick out of rolling up the pastry and squidging the sausage meat inside, then I’m sure an eight year old would too…
Mini Sausage Rolls
adapted from BBC Food
- 13oz bought ready-rolled puff pastry
- 4 good-quality thick sausages
- 1 small egg, beaten
- Preheat the oven to 400F.
- Cut the pastry into 10 rectangles, about 2¾x4in.
- Cut the sausages in half, making 8 smaller sausages, and then peel away the skins. Lay the sausages on top of the pastry rectangles. Roll the pastry over the sausage, brushing the join with the beaten egg to seal.
- Cut each roll to create 3 mini rolls (or skip this step and stick to long sausage rolls).
- Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.
- Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.
- Serve with HP Sauce or ketchup.
A note on the sausages…next time I would use pork sausages and add crushed garlic, finely diced onion and maybe some herbs and spices. These were good but didn’t have that ‘classic’ sausage roll flavour. At home, you’d normally buy sausage meat and add that stuff in – we thought buying ready-flavoured/stuffed sausages was a good alternative, but I have to say classic is best.