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Next level sausage rolls

Next level sausage rolls on a wire tray with mustard

Next level sausage rolls

Name: Next level sausage rolls
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 800g sausagemeat; 100g sage & onion stuffing mixture; 1 egg beaten; English mustard ketchup or brown sauce, to serve; 250g pack butter frozen; 400g plain flour (or 350g plain flour and 50g white rye flour), plus extra for dusting; 1 tsp English mustard powder; 1 tbsp cider or white wine vinegar

Barney Desmazery

Published: May 28, 2020 at 2:48 PM

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More effort

Prep: 1 hr

Cook: 35 mins

plus 45 mins – 1 hr chilling

A star rating of 4.4 out of 5.18 ratingsRate

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Go the extra mile with homemade sausage rolls and make your own flaky pastry. Shop-bought sausagemeat and herby stuffing mix saves the extra time

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Ingredients

Nutrition

Units:

MetricUS

800g sausagemeat
100g sage & onion stuffing

mixture
1 egg

beaten
English mustard

ketchup or brown sauce, to serve

For the pastry

250g pack butter

frozen
400g plain flour

(or 350g plain flour and 50g white rye flour), plus extra for dusting
1 tsp English mustard powder
1 tbsp cider or white wine vinegar

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Nutrition: Per serving

kcal805
fat55g
saturates27g
carbs55g
sugars4g
fibre5g
protein19g
salt1.9g

Method

step 1

The night before baking, freeze the butter for the pastry. On the day, tip the flour into a big bowl with a pinch of salt and the mustard powder. Hold the butter block in its wrapping and coarsely grate straight into the flour, peeling back the wrapping a little at a time as needed and dipping the end of the butter into the flour every so often to stop it clumping in the bowl. Use a palette or cutlery knife, and lightly stir together, then stir in about 200ml ice cold water and the vinegar to bring the dough together. Wrap and chill for at least 30 mins.
step 2

Meanwhile, make the filling. Tip the sausagemeat into a bowl with the stuffing mix, 100ml cold water and lots of black pepper. Squish everything together with your hands until evenly blended, then chill in the fridge while you roll out the pastry. Tip the dough onto a floured surface, roll out to a rectangle about 50cm x 25cm and trim the edges. Brush the pastry lightly all over with some of the egg, then mould the sausage mixture into a 50cm roll. Sit the sausage just off-centre on the pastry, then fold the pastry over and crimp or use a fork to press the ends together. Slice into eight pieces using a knife dipped in warm water and wiped clean between slices. Place on a baking tray and chill for at least 30 mins. Will keep chilled for up to to 24 hrs. To bake sooner, put in the freezer for 15 mins.
step 3

Heat the oven to 220C/200C fan/gas 7. Brush the rolls with more beaten egg, bake for 20 mins, then brush again and return to the oven for a further 10-15 mins until light mahogany in colour. Leave to cool on a wire rack, then serve warm with English mustard, ketchup or brown sauce and a chilled glass of cider, if you like.

Recipe from Good Food magazine, July 2020

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A star rating of 4.4 out of 5.18 ratings

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