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Trying 3 Sausage Roll Recipes – Which One Will Be The Winner?

Byamazingfoodstv


Katelyn (AKA Babe) pretty much challenged me to make her the best sausage roll ever, so I made 3 different versions for her. Let me know which one would be your pick!

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Sausage roll #1

Ingredients
– 6 of your favourite sausages, I used lamb and rosemary
– 1 sheet of store-bought frozen puff pastry
– 2 egg yolks, whisked together

Method
1. Start by removing your puff pastry from the freezer 30-40 minutes before you’re going to use it. It’s easiest to use when it’s about 80% defrosted (not completely defrosted).
2. Cut the sausage skins off the sausages and place them along one end of the sheet of puff pastry.
3. Brush wash the two ends of the dough that will meet when you roll it. And then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap.
4. Cut any excess pastry off, then slice the sausage rolls to whatever size you would like. I cut them into party size which is about 3-4cm.
5. Brush them completely with egg wash on the outside and place them in the fridge for 30 minutes before you bake them.
6. In a 180°c oven, bake the sausage rolls for 20-25 minutes or until the pastry is golden brown, and the sausage is completely cooked through.

Sausage roll #2

Ingredients
– 800g pork mince, 80% lean 20%fat
– 2 large red onions, finely diced
– 2 tbsp olive oil
– 6g of finely sliced sage
– 10g fine sea salt
– 3 sheets of frozen puff pastry
– Sesame seeds, to garnish

Method
1. For the caramelised onions, simply heat the oil in a large frying pan and add the onions, along with a pinch of salt. Cook this for 3-4 minutes over high heat, stirring constantly, then remove and place on a plate and in the fridge to cool. Alternatively, if you have some more time, you can do this very low and slow, which will result in a sweeter onion at the end.
2. Place the pork mince, salt, sage and cooled cooked onions into a large mixing bowl and use your hands to mix well until the mince is well combined and tacky.
3. You can either wrap the sausage filling in plastic into a large sausage form or just place it into a piping bag and into the fridge to chill.
4. Remove your puff pastry from the freezer 30-40 minutes before you’re going to use it, it’s easiest to use when it’s 80% defrosted.
5. Cut your preformed, chilled sausage into three and evenly spread it across one end of each of the sheets of puff pastry, making sure that you have no air bubbles in the mince.
6. Brush wash where the two ends of the dough will meet when you roll it, and then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap.
7. Cut any excess pastry off, then slice the sausage rolls to whatever size you would like, I cut them larger size for this one and I got two sausage rolls per sheet of puff pastry.
8. Brush them completely with egg wash on the outside and sprinkle them with sesame seeds.
9. Place them in the fridge for 30 minutes before you bake them.
10. In a 180°c oven, bake the sausage rolls for 25-30 minutes or until the pastry is golden brown, and the sausage is completely cooked through.

Sausage roll #3

Ingredients
– 800g pork mince, 80% lean 20% fat
– 300g diced smoked bacon
– 6g of finely cut thyme
– 10g fine sea salt
– 400g rough puff (recipe will be in the comment section)
– 12 grinds of black pepper
– Sea salt and extra fresh thyme to garnish

Method
1. Place the pork mince, salt, pepper, bacon and thyme into a large mixing bowl and use your hands to mix well until the mince is well combined and tacky.
2. Wrap the sausage mixture firmly in plastic wrap into a large sausage shape, then place it into the fridge to chill.
3. Remove your rough puff from the fridge and roll it out until it’s 2mm thick on a lightly floured surface.
4. Place your preformed, chilled sausage at one end of the pastry and roll the pastry over so one end overlaps the other.
5. Brush with egg wash the two ends of the dough that will meet, and then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap.
6. Crimp the end with a fork and cut any excess pastry off.
7. Brush it completely with egg wash on the outside and optionally use some of the leftover pastry to decorate the sausage roll.
8. Garnish with some more fresh thyme and sea salt.
9. Place it back in the fridge for 30 minutes before you bake it.
10. In a 180°c oven, bake the sausage rolls for 35-40 minutes or until the pastry is golden brown, and the sausage is completely cooked through.

00:00 intro
00:20 Easy
02:20 Medium
06:55 Gourmet

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48 Comments

  1. *Rough puff pastry*

    Ingredients

    – 250g plain flour
    – 0.5 tsp fine table salt
    – 250g butter, chilled and diced
    – 125ml ice-cold water

    Method

    First, I just want to emphasise the importance of keeping the dough cold at all times. Try and work fast and if at any point you think the butter is starting to melt, then stop what you're doing and place it back in the fridge to chill.

    1. Place your flour, salt and butter into a large mixing bowl.
    2. Rub your fingers into the butter and break it up slightly.
    3. Once the butter is well coated in flour, add the ice, and cold water and stir with a spoon.
    4. Once the dough starts to come together you can use your hands until you have a shaggy mess.
    5. Turn the dough out onto a floured bench and bring it together. Then with a rolling pin, start rolling it out. It's important to try and keep it nice and uniform at this stage.
    6. Once you have it at about 30cm x 15cm, roll the two ends into the centre so there are now three layers. Push this together, then wrap it in clingfilm and place it in the fridge for 30 minutes.
    7. After 30 minutes, remove from the fridge and roll out to 30 x 15cm. Again fold the two ends into the centre like before and place it back in the fridge for another 30 minutes.
    8. Repeat this step four times and you'll know it's done when all the butter streaks have almost disappeared.
    9. When you're ready to use it, roll it out to about 2mm thick and use it like you would any puff pastry.

  8. Andy, in home cooking we don't put hot stuff into fridge, we don't normally have chillers at home.
    Love all the recipies, second my favourite 😍 ❤️
    Thank you for all the tips, showing how to cut or to avoid air bubbles👍👍👍

  10. I hate it when trendies totally change things and call it better. Sausage rolls are basic but some are really something else. On the Bruce highway south of Mackay in Queensland is a truck stop that makes out of this world sausage rolls. I know that's a big statement but I'd back them against all competition.

  12. My partner are I love your content and recipes. One thing I'd like to learn to cook at home is Som Tam, but we live in the UK so unripe papaya is difficult to find. Have you got a recipe which uses an accessible alternative?

  18. Won't lie going to try the easy one. Just going to make them with some plant-based sausages as I have a family history of Cancer and need to avoid the igf-1 in meat—thanks for posting

  19. What is a complicated hard to make dish that should mostly be attempted by pro chefs?

    I'm curious if there's a dish you can put out and make a video on, of which you would say "This dish takes all of my expertise and some flair, if you can make this dish, you have got some serious skill"

    basically, can you make a tutorial video of a dish that takes 90% of your expertise and pushes it to the limit.

  24. Getting puff pastry in the USA for a reasonable price is horrendous. I'll have to try this recipe

    The best servo sausage roll in Australia I found was at the freshwater creek general store, just outside Geelong. Things like the gourmet one and is delicious.

  33. I used to go to a small bakery on my tea break when i was working i timed right every morning and got them straight out of the oven roasting hot and absolutely gorgeous with ketchup mmmmmm😋😋😋😋

  46. I am hopeless when it comes to a pie shop that sells good sausage rolls. I always have to have a pie and sausage roll for lunch. It's a big feed but bloody beautiful.

    I like the look of the middle sized sausage roll you made here. The flavours sound superb.

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