Sausage rolls – A much-loved savoury bite for your snacks table

If you love finger food, these sausage rolls will definitely get a thumbs up from you. Perfect for a savoury platter to take to a friend or family gathering, these mini bites will definitely disappear faster than you could have baked them.

This sausage rolls recipe not only directs you on how to prepare the piquant filling but also how to make your own rough puff pastry. It is a bit of a labour of love but definitely worth it. Just bear in mind that you need enough time to chill the dough at three points in time for about 30 minutes each.

Once you have prepared these tasty goodies, simply bake them in the oven for 30 to 40 minutes and enjoy the delicious flavour engulfing your home.

If you have some time on your hands during the lockdown, try to prepare your own sausage rolls from scratch. You will feel like patting yourself on the back when these palatable snacks come out of the oven steaming with flavour.

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Sausage rolls recipe

5 from 1 vote

Recipe by Dirnise Britz Course: SnacksCuisine: GlobalDifficulty: Moderate

Servings

16

servings

Prep time

30

minutes

Cooking time

30

minutes

Cooling Time

90

minutes

Total time

2

hours 

30

minutes

Ingredients

• rough puff pastry

• 250 g Stork baking block, diced and chilled

• 250 g plain flour

• 120 ml ice-cold water

• ½ teaspoon salt

• 1 teaspoon paprika

• 1 large egg, lightly beaten

• 1 tablespoon fennel seeds

• 2 onions, diced

• 2 cloves garlic, finely chopped

• 2 tablespoons fennel seeds

• 80 g stale breadcrumbs

• 700 g pork mince

Method

• Rough puff pastry
• Place the flour, salt and paprika into a large bowl and mix together.
• Tip in the diced Stork baking block and use two knives to cut into the flour. The resulting Stork should be in irregular sized lumps about the size of large peas.
• Drizzle in about a third of the water and use a knife to stir together. Repeat until all of the water has been added and the mixture is forming clumps.
• Tip the mixture out onto the work surface and use your hands to gently bring it together into a dough. Form the dough into a rectangle, wrap in clingfilm and refrigerate for 30 minutes.
• Roll the chilled dough out on a lightly floured work surface into a long rectangle, roughly 20 cm x30 cm. Brush off any excess flour and fold the dough into thirds, like a letter.
• Turn the dough through 90 degrees so the open ends of the dough are facing you. Repeat the rolling process a second time before wrapping in clingfilm and refrigerating for a further 30 minutes.
• Once chilled repeat the rolling and folding twice more before chilling for a further 30 minutes before using. At this point, you can chill the dough for up to three days before using it.
• Filling
• Drizzle a little olive oil into a frying pan and over medium heat sweat the onion, fennel seeds and garlic, seasoning with a little salt, until the onion is soft and golden. Tip into a bowl with the breadcrumbs and allow to cool.
• Add the pork mince to the bowl and season generously with salt and pepper. Use your hands to really mix the pork mixture so that everything is well combined. Set aside for the moment.
• Preheat the oven to 200°C.
• Take the chilled pastry from the fridge and on a lightly floured work surface roll out into a rectangle, about 25 cm x 45 cm.
• Cut the pastry through the middle into two long strips. Divide the filling into two equal portions and form into long sausage shapes, along the middle of each piece of pastry.
• Brush one side of each pastry strip with the beaten egg and fold the pastry over the pork mixture, using the egg to seal the pastry together.
• Use a sharp knife to cut into sausage rolls (it will make 16 large sausage rolls or 8 large ones).
• Place the rolls onto a parchment-lined baking tray and brush the pastry with the egg, sprinkling with the fennel seeds.
• Bake the sausage rolls for about 30 – 40 minutes or until a deep golden brown.
• Serve warm but they are delicious for up to three days after baking.

Notes

• If you want to make a vegetarian sausage roll you can make a delicious feta and spinach version by mixing feta and spinach together with breadcrumbs, diced onion, egg and parsley and using this as the filling.

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