With just a handful of ingredients and a short amount of time, you can have fresh Homemade Sausage Rolls on the table. With their flavourful filling and crispy, buttery case sausage rolls make the perfect appetiser or party food.
Preheat oven to 395F / 200C / 180C fan. Line a cookie tray with baking paper.
Use a sharp knife to split the skins of the sausages and then just peel the skins away and discard. Mix the sausage meat, onion (must be chopped very fine), thyme and salt in a bowl.
Now set up your space. Have a large chopping board, a fork, a sharp knife, a small bowl of water and your flour close by. Lay one sheet of puff pastry onto your chopping board.
Use a large ice cream scoop (approx. 75g) of the mixture, use two forks to roll it lightly in the flour so that your hands don’t get sticky, then roll it out into an even log on top of the puff pastry. Lay it 1cm from the side and front edge (closest to you) of the pastry, then use your finger to run some water around the edge of pastry closest to you and along the sides.
Fold the pastry away from you, over the top of the meat, keeping it tight, and press the join down firmly on the other side of the sausage meat. Use the knife to cut away the other half of the sheet, then press down all along the joins with the fork. Trim away a little of the joined edges to neaten them.
Cut each log into 5 pieces, then jab with the knife 2 little air holes in the top of each one to allow steam to escape. Sit them onto the baking tray then repeat with the rest of the pastry and meat mix.
You can freeze half at this point by laying them on a baking tray in the freezer, then once frozen, transfer them all to a plastic bag or container. Or you can bake them all.
Once all the sausage rolls are sitting on the baking trays, lightly brush them with the egg wash, then bake for around 20 minutes until light golden and crispy. Give them a couple of minutes to cool down before taking a bite.
Using two forks to turn the meat over in the flour keeps your hands clean.
Make sure when folding the pastry over the sausage meat, to keep it tight and close. The meat will shrink as it cooks and if the pastry isn’t tight around it, the sausage meat will fall out of the pastry when you serve them.
Make sure the knife you use to cut the log into 5 pieces is very sharp to make a nice clean cut.
Keep the pastry in the fridge, covered, while you’re not using it so that it doesn’t soften too much or dry out. If it softens too much it won’t puff up as well in the oven.