Homemade Sausage Rolls

Recipe For my Homemade Sausage Rolls

Rough Puff Pastry

Weigh out 250g Unsalted Butter, 250g Plain Flour and 1 Teaspoon of Maltons Sea Salt add this to a food processor and blitz until not quite sand texture you want to still be able to make out the yellow of the butter but not have any large pieces. (If you do not have a food processor do not worry, if you pop the butter into the freezer, once it is hard you can grate it with a cheese grater, then stir into the flour and salt.) Pour into the mixture 125ml of cold water, mix to form a dough. Wrap in cling film and put into the fridge for 30 minutes. Once your dough has firmed up, unwrap, and turn on to a lightly floured surface. Roll out to form a rectangle, then fold (I always use the triple fold technique, this is where you fold 1/3 of the pastry into the centre then repeat with the other 3rd, the same as you would when folding a letter) Once folded turn the pastry 90 degrees and repeat, this should be done around 7 times. Wrap back in the clingfilm and pop back into the fridge for another 30 minutes. You can of course use premade puff pastry but if you do, try and go for an all-butter variety.

Cut the pastry block in half, roll each half out to approx. 30 cm x 12 cm. Lay 3 sausages along the middle of the pastry. With a sharp knife score a line along the length of each sausage and remove the sausage skins. Fold the pastry over your sausages to create one 30cm long sausage roll. With a fork, press along the length of the sausage roll, sealing the join in the pastry. Trim off any excess pastry (this can be rerolled and made into cheese straws). Egg wash your sausage roll, then cut up in to individual lengths (12 for cocktail/snack sizes or 3 for individual lunches I find works) Repeat with the remaining pastry.

At this point you can freeze your sausage rolls to bake later (freeze on a baking sheet and then bag them up once frozen) or you can bake them straight away.

Tips – Sway 2000 is a favourite in my household but for a party or gathering (once allowed again!) I find a mixture of flavours works well. For more information on the different varieties, we have available please follow the link  Award winning sausages – Sway Butchers