Bad Girl Sausage Rolls

banner

Preparation info

  • Makes

    6

    • Difficulty

      Medium

Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

Of all the savoury bakes we make, this one is the favourite by far. Our head chef, Darren, is a demon sausage roll maker, and this is his recipe. We scaled it down (just a little) to make it easier to make at home. As always it’s absolutely fine to use shop-bought puff pastry.

Ingredients

  • large baking tray, lined
  • 900 g pork sausage meat (we recommend getting it from the butcher)
  • 1 heaped tsp horseradish sauce
  • 1 heaped tsp wholegrain mustard
  • ¼ tsp pepper
  • 1 batch of Rough Puff Pastry or 375 g ready-rolled shop-bought puff pastry
  • 1 egg
  • splash of milk

    Method

    Preheat the oven to 210°C (190°C fan).

    In a big bowl, mix the sausage meat, horseradish, mustard and pepper. Split the seasoned sausage meat into six 150g balls.

    Roll the pastry out on a lightly floured surface. If you’ve made your own, cut the block into two pieces and roll each one into a rectangle roughly 39 x 18cm (if your edges are ragged, roll it a bit bigger so you can trim it to the right size. If you’re using ready-rolled shop-bought pastry, cut the rectangle in half and roll each one to the sizes above. Cut each pastry rectangle into three smaller rectangles.

    Take a ball of sausage meat and lightly roll it into a long sausage shape (don’t press too hard), making sure it’s long enough to go slightly over each end of a pastry rectangle. Put the sausage a third of the way down on a piece of pastry and roll it up, tucking the edge of the pastry under as you go. Repeat with the other five balls.

    Once they are all rolled, you can cut them into halves or thirds to make party-sized sausage rolls, but adjust the baking times down a little.

    Beat the egg with a splash of milk and brush it over the tops and sides of the sausage rolls. Place them on your lined baking tray and bake on the middle shelf of the oven for 30 to 35 minutes, until the filling is cooked through and the pastry is golden brown.

    Allow to sit on the baking tray for five minutes before serving.