Sausage Rolls In The Oven
The ultimate British convenience foods have always been the pastie, pie and the good old sausage roll. I’ve never been that keen on sausage rolls, which are often undercooked, flabby and greasy. For me, they remind me too much of Suday tea at school. An over-sized vol au vent filled with, what can only be, chopped bits of newspaper. You know that grey colour when the paper gets wet. However these sausage rolls seem to be a big hit with the Glam teens. Whenever they’re off anywhere they always request them.
When the they took off skiing, there was only one request for the long drive to Switzerland. The New Londoner also asked for a pack to take to Halls with him. The secret, although its obvious, is all about the contents. its not about finding the cheapest sausage meat you can get and trying to tart it up. It’s about finding the best sausage meat and using that. In fact I use good quality sausages, their favourites. And turn those into sausage rolls. However you could take a good quality sausage meat and add sage or honey, or even finely chopped chorizo to your pork.
Sausage Rolls Close Up In The Oven
Sweet Chilli Sauce Sausage Rolls
- 1 Packet rolled puff pastry
- 4 tablespoons sweet chilli sauce
- 8- 10 good quality sausages ( depending on the length) squeezed out of their skins
- 1 Beaten egg for egg wash
- 2 teaspoons black onion seeds ( you can use sesame seeds)
Method
- Heat the oven to 180c
- Unroll the pastry onto a cutting board lined with baking parchment
- Cut in half lengthways
- Move the two halves apart so that its easier to work on each one
Pastry With A Line Of Chilli
- Spread a thin line of chilli sauce down the centre of each half of the pastry
Sausages on The Pastry With Chilli Sauce
- Place the skinned sausages onto the chilli sauce in a row butting the ends tightly up against each other
- Using a pastry brush egg wash the long edges of the pastry
Long Sausage Roll With Pressed Edges
- Using the parchment to assist you, roll the long edge nearest to you, over the sausages and press the staraight edges together. Repeat to create two long rolls
- Using a fork, press the tines / spokes into the pastry edges to seal
Cut Raw Sausage Rolls
- Cut into 1.5cm /2cm (1 to 1 and 1/2 inch ) lengths. Longer if you prefer bigger sausage rolls
Cut Egg Washed And Seed Sprinkled
- Place on a baking sheet and brush with egg wash
- Sprinkle with black onion seeds
- Bake in the oven for 25 – 30 minutes until dark golden brown
- If the bottoms of the sausage rolls are slightly under cooked, turn the sausage rolls over and baked for a further 3-5 minutes
- Remove from the oven and cool on a rack or serve hot and crispy
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Crispy Warm Sausage Rolls
wow….I’m really actually going to do these – YUM x
I never seem to be able to make enough and yet they take moments to make. GG
Yummy, these look really delicious! I am not a huge fan of sausage rolls, but could quite happily sample yours.
I’m with you, they can be so bad but these are really good. GG
Aaah…remember these from my days at the convent. I couldn’t eat them because of the pork, but used to eat the pastry around it. Yeah….wasn’t very good! Yours look delicious and love the photos. I will have to make some with chicken sausage.
Chicken sausage would work and absolutely no risk of them being greasy. GG
Oh wow GG, what beautiful looking sausage rolls! I’m so ready for a snack right now and those would be perfect. I love how they have the chilli sauce in them and how golden brown they are. Delicious!
The chilli sauce thickens and sort of caramelises, very delicious. GG
Ooh brilliant idea adding sweet chilli to the filling! It’s sure it would work for tomato sauce too!
Tomato sauce works but as its runnier you have to be careful not to put too much in or it makes rolling a bit tricky. GG
It’s funny because the only sausage rolls I have ever had were the ones I made at home, so I made sure they were good
(And I suppose they were not very British!). I love your sweet and hot twist. The funny thing is I always sprinkle some sesame seeds on mine too! In short, I would love your version.
Just confirmation that home made is best. GG
I agree with you – I have never been a fan of sausage rolls – they are always too greasy. But your homemade variety are so much better – they made my mouth water just reading your post.
Pleased you thought they looked tasty. I have to make these almost weekly! GG
Chili definitely perks the taste bud — that rolls look so amazing!!!
You’re right, often when the chilli is underdone the food often tastes just wrong. This just has a touch of chilli. GG
Hey GG. How about a vegetarian option, we need a portable snack too
You’re right. I do have a tendency to be very meat centric. I’ll have to put together a tasty veg sausage alternative and post that. thanks for the reminder! GG
These look way better than any sausage roll I’ve seen in London. Gorgeous pictures!
Thank you. As I said it’s hard to find sausage rolls in the shops that are tasty and crispy. GG
Wowsers! How to sex up the humble sausage roll! I’m loving that combination of chilli sauce and nigella seeds on top. Would be wonderful for parties, I think guests would fall over them!
They are really popular and no dripping dipping sauce needed. GG
I love dipping my sausage rolls in sweet chilli sauce so thats a really smart idea to put the sauce inside the rolls too hehe
Thanks for sharing!!!