proper sausage rolls

proper sausage rolls

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  • For the filling
  • 2 kg minced pork or sausage meat
  • 100 g breadcrumbs
  • 2 red onions finally diced
  • 3 garlic cloves minced
  • 4 sprigs of Thyme
  • 100 g honey
  • 2 tbsp whole grain mustard
  • 100 g dates
  • 100 g raisins
  • For the pastry
  • 1100 f flour
  • 500 g unsalted butter
  • 400 ml water
  • 20 g salt


    Start by making the pastry

    In a pan add the butter and water.
    Slowly bring to the boil until emulsified

    In a freestanding mixer ie kitchenAid add the flour and salt. Using the paddle attachment slowly add the boiled butter and water to form a dough. Once combined turn the mixer on high for 15 seconds.

    Wrapping clingfilm and chill until firm

    For the filling in a large nonstick are frying pan heat 2 tablespoons of vegetable oil add the garlic onions dates and raisins fry for 10 minutes until the thyme honey and whole-grain mustard and continue cooking until sticky in consistency.

    Place into a ball and chill. Once chilled out your pork mince and breadcrumbs fully season with salt and pepper to taste

    Roll out the pastry to 2 mm thick into a long rectangle. Add the sausage filling just off centre fold over to create a cylinder. Using a piece of greaseproof paper or parchment shape into smooth tube forms and is a consistent thickness. Trim off the end facing away from me you mark out each portion about 3 to 4 inches in diameter.

    Place on a baking tray egg wash and bake at 170c for 30-40 minutes until the pastry is golden brown.

    Place on a cooling rack and allowed to rest for at least 20 minutes. Serve with espresso brown sauce and enjoy


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