- 1 tbsp olive oil
- 1 small onion, finely chopped
- 6 pork sausages / 400g sausagemeat
- 1 tbsp English mustard
- 4 rashers streaky bacon
- 1 x 320g sheet ready rolled puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
- Any other exciting flavours or ingredients you want to include!
First up we need to create our base filling. You can make this as one big batch before adding the really fun ingredients later on!
- Preheat your oven to 200°C (180°C if fan assisted).
- Lightly fry the chopped onions in olive oil until soft and golden. Put aside to cool.
- If using sausages, use a sharp knife to remove their skins so you’re left with a pile of sausagemeat.
- Mix the sausagemeat, mustard and raw bacon together in a large bowl. The best way is to make sure your hands are clean and get stuck in, but be warned it will get messy! Once combined, mix in the fried onions.
- Lay out the puff pastry sheet so it’s ready to go.
- Now get creative – what will your sausage roll signature be? Here’s some ideas to get you started: remember you can always split up your sausagemeat mixture and make a few different types if you can’t choose between them! If using a chutney or pickle, make sure not to use too much or your pastry might come out with a soggy bottom.
- Bramley Apple - Mix a teaspoon of cinnamon into your sausagemeat and spread a layer of apple or farmhouse chutney onto pastry sheet before laying out the meat. A sweet-yet-sharp delight.
- Mango and Chilli – Mix a teaspoon of chilli flakes or a splash of chilli sauce into your sausagemeat, and spread a layer of mango chutney onto your pastry sheet. Punchy and fruity, try this twist on the classic once and you’ll never go back.
- Nothing but Pickle – Mix an extra teaspoon of English mustard into your sausagemeat for a little more punch, and spread a layer of Branston Pickle on your pastry. Any pickle will do, but Branston Knows Best.
Top tip: If making different flavours in the same batch, it’s a good idea to mark them so you know which ones are which. Consider sprinkling on different seeds in step 7 (e.g. normal vs black sesame seeds) or use a knife to lightly score the pastry with a specific pattern after step 6.
- Once you’ve got your flavours sorted, it’s time to get these babies in the oven. Lay out the meat in a sausage-shape down the middle of the pastry sheet so it’s evenly spread, and tightly wrap the pastry around it to create one long roll. Lightly press the pastry together at the top to join and seal.
- Lightly brush the pastry all over with the beaten egg, and sprinkle with seasame seeds. Then cut your long roll into as many pieces as you like – depending on how big you like them!
Top tip: don’t make your rolls too small as they will dry out in the oven.
- Spread them all out on a baking sheet, making sure they aren’t touching their neighbours so they’ll come out nice and crispy. Bung them in the oven for 30-35 minutes, or until you get so impatient that you can’t wait any longer.
- Serve while still warm and prepare for all the compliments about to come your way. They’re also great cold or reheated, so you can make a batch in advance and stick them in the fridge!