Mark’s English Sausage Rolls are a timeless British classic, loved for their crisp, flaky pastry and rich, savory filling. Perfect as a party snack, picnic bite, or comforting teatime treat, these sausage rolls strike the ideal balance between simplicity and indulgence. Each bite delivers buttery puff pastry wrapped around seasoned sausage meat, baked until golden and irresistible.
English Sausage Rolls:
What makes Mark’s version special is its homely, traditional approach—no unnecessary frills, just quality ingredients and careful preparation. Whether served hot from the oven or enjoyed cold the next day, these sausage rolls never fail to please both kids and adults alike.
History:
Sausage rolls trace their origins to England, where they became popular in the 19th century with the rise of puff pastry and butcher-made sausages. Originally sold as convenient street food and bakery staples, they quickly became a symbol of British comfort food. Over time, every household developed its own version, and Mark’s English Sausage Rolls reflect this proud tradition of simple, hearty, homemade cooking.
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Mark’s English Sausage Rolls
Ingredients
- 500 g pork sausage meat
- 1 sheet puff pastry (thawed if frozen)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp dried sage or mixed herbs
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix the sausage meat with onion, garlic, herbs, salt, and pepper until well combined.
- Roll out the puff pastry on a lightly floured surface and cut it lengthwise into two strips.
- Spoon the sausage mixture evenly along the center of each strip.
- Brush one edge of the pastry with beaten egg, then roll tightly to enclose the filling.
- Cut each roll into bite-sized pieces and place seam-side down on the tray.
- Brush the tops with egg wash and sprinkle with seeds if using.
- Bake for 25 minutes, or until golden brown and cooked through.
Notes
- Use high-quality sausage meat for the best flavour.
- Puff pastry should be cold for easier handling.
- You can freeze unbaked sausage rolls for later use.
- Homemade rolls taste great both hot and cold.
- Adjust seasoning to suit your taste preferences.
Tips for English Sausage Rolls:
- Chill the filled pastry rolls for 10 minutes before cutting for cleaner slices.
- Add a pinch of nutmeg for extra depth of flavor.
- Don’t overfill the pastry to prevent leaks.
- Bake on the middle rack for even browning.
- Serve with mustard or tomato chutney for a classic touch.
FAQs for English Sausage Rolls:
Q1: Can I use store-bought sausage instead of sausage meat?
Yes, simply remove the casing and use the filling inside.
Q2: Can these sausage rolls be frozen?
Absolutely. Freeze them before baking and bake straight from frozen, adding a few extra minutes.
Q3: What meat works best for sausage rolls?
Pork is traditional, but chicken or turkey sausage also works well.
Q4: How long do sausage rolls keep?
They keep for up to 3 days in the refrigerator in an airtight container.
Q5: Can I make them vegetarian?
Yes, substitute sausage meat with a seasoned vegetable or plant-based filling.
Conclusion:
Mark’s English Sausage Rolls are a true comfort classic—simple to make, endlessly versatile, and always crowd-pleasing. With flaky pastry and flavorful filling, they’re perfect for gatherings, lunchboxes, or cozy evenings at home. Once you try them, they’re sure to become a regular favorite in your kitchen.