🌠Sausage roll
A sausage roll is a flaky pastry wrapped around seasoned sausage filling—crispy outside, juicy inside. Common bakery snack, but easy to make at home.
🧾 Ingredients
- 1 sheet puff pastry (thawed)
- 2–3 sausages (or 250g sausage meat)
- 1 small onion (optional, finely chopped)
- Salt & black pepper
- 1 egg (for egg wash)
- Optional: mustard, chili flakes, or herbs
👩‍🍳 Method
- Prepare filling
- Remove sausage meat from casing (if using whole sausages).
- Mix with onion, salt, pepper, and any spices.
- Roll pastry
- Lay puff pastry flat and cut into long rectangles.
- Fill & shape
- Place filling in a line along each strip.
- Roll pastry over to enclose it, sealing the edge.
- Cut & score
- Slice into smaller rolls.
- Make light cuts on top for steam to escape.
- Egg wash
- Brush tops with beaten egg for golden color.
- Bake
- Bake at 200°C (390°F) for 20–25 minutes until puffed and golden.
🍽️ Serving ideas
- With ketchup or chili sauce
- With tea (classic bakery combo)
- As party snacks or lunchbox food
đź’ˇ Tips
- Keep pastry cold for maximum flakiness
- Don’t overfill or they’ll burst
- Add cheese inside for extra richness
⚡ 3-ingredient version
- Puff pastry
- Sausage meat
- Egg
Simple roll, brush, bake—still very good.
If you want, I can show you a Pakistani bakery-style spicy sausage roll, or a cheese-stuffed version with jalapeños.
