Sausage Roll, Colo.—Inspired by the techniques of Darren McGrady—former chef to Queen Elizabeth II—the sausage roll is a masterclass in English comfort. Whether served as a “stick-to-the-ribs” snack or a refined appetizer, sausage rolls bridge the gap between the working-class street food of 19th-century London and the elegance of a contemporary royal buffet. Everybody loves them and these sausage rolls will disappear first on an appetizer tray.

For me, the first encounter with this marvel was at a London Tube station in the 1970s—specifically at St. John’s Wood—where they were served piping hot in greaseproof paper bags. What a revelation to a hungry 17-year-old. This recipe honors that memory by using a sophisticated, homemade sausage blend rather than pre-packaged sausage links.

The timing of this sausage roll blog post will hopefully help you plan easy hand food for post-holiday get togethers and Super Bowl Sunday to keep all of your gang happy and focused on each other or the game. If you are searching for other, delicious and simple-to-make appetizers, look no further: Appetizers from FFTA for Super Bowl Sunday

Sausage Rolls

This recipe makes a half-sheet of sausage rolls.

Ingredients

The Pastry: 1 batch of puff pastry (Homemade is best, but store-bought frozen pastry thawed overnight in the fridge also works perfectly.) Have a ½ cup of all-purpose flour at the ready for rolling out the dough.

The Meat: 1 lb. ground pork and 2 slices of bacon, finely diced.

The Aromatics: ½ medium onion, finely diced and sautéed in 2 tbsp extra virgin olive oil until soft. (To this, add the bacon a few minutes before the onions are soft.)

The Seasoning Blend:

1 clove garlic, crushed and finely chopped

4 juniper berries, finely crushed

¼ tsp ground sage

¼ tsp salt

¼ tsp black pepper

The Finish: 2 egg yolks, beaten with 1 tsp of water (for the egg wash).

Directions

Prepare the Oven: Preheat your oven to 350ºF /175ºC.

Mix the Filling: In a large bowl, thoroughly combine the ground pork, and sautéed onion/bacon mixture. Add the seasoning blend and mix until the spices are evenly distributed.

Roll the Pastry: On a lightly floured surface, roll out your puff pastry until it is approximately ¼ inch thick.

Assemble:

Lay a 1-inch thick "cord" of the sausage mixture along the long edge of the pastry.

Brush the edge of the puff pastry with a pastry brush and roll the dough over the sausage, like a blanket, evenly and press gently to seal. Cut a long seam along the roll to create a free-standing log. Repeat this process for the remaining puff paste.

Score and Glaze: Use the back of a fork to score the tops of the rolls in a diagonal, crisscross pattern. Brush the tops generously with the remaining beaten egg mixture.

Cut and Bake: Cut the logs into your desired size (mini cocktail size for appetizers or larger lengths for snacks). Bake for approximately 15 minutes, or until the pastry has risen into flaky layers and achieved a deep, dark golden-brown luster.

Serving Suggestion: Enjoy them hot from the oven or cold the next day. For a truly authentic 1970s experience, serve them plain, or pair them with a sharp mustard to cut through the richness of the juniper-spiced pork.

5 from 1 vote

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Prep Time 20

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From the Tube to the Palace – The Essential Sausage Roll

Sausage Rolls

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