Recipes

Recipe for Sausage Rolls with Shortcrust Pastry

Sausage rolls are a beloved snack across many cultures, but when made with shortcrust pastry, they reach a whole new level of indulgence. The buttery, flaky texture of the pastry perfectly complements the rich and savory sausage filling, creating a delicious treat that’s perfect for parties, picnics, or a comforting homemade snack.

Whether you’re making them for the first time or refining your technique, this comprehensive recipe will guide you through each step, from crafting the perfect shortcrust pastry to achieving a golden, crispy finish.

Ingredients List

To create authentic sausage rolls with shortcrust pastry, you’ll need high-quality ingredients. Here’s what you’ll require:

For the Shortcrust Pastry:

Ingredient	Quantity
All-purpose flour	250g (2 cups)
Cold unsalted butter (cubed)	125g (½ cup)
Cold water	4-5 tbsp
Salt	½ tsp
Egg yolk (optional, for richness)	1

For the Sausage Filling:

Ingredient	Quantity
High-quality pork sausages	400g (14 oz)
Onion (finely chopped)	1 small
Garlic (minced)	1 clove
Fresh parsley (chopped)	1 tbsp
Mustard (Dijon or English)	1 tsp
Black pepper	½ tsp
Salt	¼ tsp (optional)

For Assembling and Glazing:

Ingredient	Purpose
Egg yolk + 1 tbsp milk	Egg wash for golden crust
Sesame or poppy seeds (optional)	For topping

Equipment Needed

To make this recipe easy and efficient, ensure you have the following tools on hand:

Mixing bowl – for preparing the pastry and filling.
Rolling pin – to roll out the shortcrust pastry evenly.
Sharp knife or pastry cutter – to cut and shape the sausage rolls.
Baking tray – lined with parchment paper for easy cleanup.
Pastry brush – for applying egg wash to achieve a golden crust.
Fork – to crimp the edges and seal the pastry.

How to Make Shortcrust Pastry

Making shortcrust pastry from scratch ensures a rich, buttery texture that complements the sausage filling. Here’s a step-by-step guide:

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and rub it into the flour using your fingertips until it resembles fine breadcrumbs.

Step 2: Add Liquid

Stir in the egg yolk (if using) for extra richness.
Gradually add cold water, a tablespoon at a time, and mix until the dough starts to come together.
Avoid overworking the dough, as this can make the pastry tough.

Step 3: Chill the Dough

Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
This step ensures the pastry is firm and easier to roll out.

Tip: If you’re short on time, store-bought shortcrust pastry is a great alternative, but homemade always tastes better!

Preparing the Sausage Filling

A well-seasoned sausage filling is key to flavorful sausage rolls. Follow these steps:

Step 1: Remove Sausages from Casings

Slice each sausage lengthwise and peel away the casing.
Place the meat in a bowl.

Step 2: Season the Meat

Add finely chopped onions, minced garlic, parsley, mustard, black pepper, and salt.
Mix everything together using a spoon or clean hands to evenly distribute the seasonings.

Step 3: Divide the Mixture

Roll the sausage filling into long, even logs (about 2cm in diameter).
Ensure they match the length of your pastry strips for even distribution.

Pro Tip: For a twist, add a pinch of smoked paprika or grated apple to enhance flavor.

Assembling the Sausage Rolls

Now that the pastry and filling are ready, it’s time to assemble:

Step 1: Roll Out the Pastry

Lightly flour your work surface and rolling pin.
Roll the chilled pastry into a large rectangle about 3mm thick.

Step 2: Add the Sausage Filling

Cut the pastry into long strips about 8-10cm wide.
Place a sausage log along the edge of each strip.

Step 3: Seal and Shape

Brush the pastry edge with a little water.
Fold the pastry over the filling, pressing firmly to seal.
Use a fork to crimp the edges, ensuring a secure closure.

Cutting and Glazing

Step 1: Slice into Even Portions

Use a sharp knife to cut into bite-sized rolls (around 5cm each).
If making larger sausage rolls, adjust the size accordingly.

Step 2: Apply Egg Wash

Whisk together egg yolk and milk, then brush over the pastry for a golden finish.
Sprinkle with sesame or poppy seeds for added texture.

Baking the Sausage Rolls

Step 1: Preheat the Oven

Set your oven to 200°C (400°F).

Step 2: Bake Until Golden

Place the sausage rolls on a lined baking tray, ensuring space between each.
Bake for 20-25 minutes, or until the pastry is golden brown and crisp.

Step 3: Cool Before Serving

Let them cool slightly before serving to allow the flavors to settle.

Serving Suggestions

Sausage rolls are best served fresh and warm with complementary dips and sides:

Dipping Sauces: Ketchup, mustard, honey-mustard, or barbecue sauce.
Side Dishes: A fresh salad or coleslaw balances the richness.
Beverage Pairing: Serve with tea, coffee, or a crisp apple cider.

Did You Know? In Britain, sausage rolls are a holiday favorite, often served at Christmas parties and afternoon teas.

Storage and Reheating Tips

To keep your sausage rolls fresh, follow these storage methods:

Storage Method	Duration	Reheating Instructions
Room Temperature	Up to 6 hours	Eat fresh or reheat at 180°C (350°F) for 5 minutes.
Refrigerator	3 days	Reheat at 180°C (350°F) for 10 minutes.
Freezer (Unbaked)	2 months	Bake from frozen at 200°C (400°F) for 25 minutes.
Freezer (Baked)	1 month	Reheat at 180°C (350°F) for 15 minutes.

Common Mistakes & Troubleshooting

Here’s how to fix common sausage roll mistakes:

Soggy pastry? Ensure the oven is hot enough and avoid overloading with filling.
Filling too dry? Mix in a little olive oil or breadcrumbs for moisture.
Pastry cracking? Let it rest at room temperature before rolling.

Conclusion & Final Tips

Making sausage rolls with shortcrust pastry from scratch is easier than it seems. With the right balance of buttery pastry and flavorful filling, you can create a snack that’s crispy, golden, and packed with flavor.

Give this recipe a try, experiment with different fillings, and don’t forget to share your results! Have any questions or variations? Drop a comment below!