Sausage Rolls Professional Standard
How to make outstanding professional standard sausage rolls at home, easy step by step instructions, from start to finish.
Ingredients
Method
- 500g / 18oz Puff or Shortcrust Pastry
- 400g / 14oz Sausage Meat (Whatever meat you prefer)
- 2g / 1tsp Dried Sage
- 2g / ¼tsp Salt
- 1g / ¼tsp White Pepper (Ground)
- 1 Large Egg (Egg-wash)
- Roll out your puff or shortcrust pastry to a 26 x 40cm (10 x 16 inch) rectangle, then straighten the edges.
- Divide your pastry into 8 equal pieces (see the video for details).
- Dust them with a little flour, stack them up on a plate, and refrigerate until needed.
- Place your sausage meat into a bowl, add the sage, salt, and white pepper, and thoroughly blend together using a fork.
- Once mixed, using digital scales, divide your meat into 8 equal parts, then roll each piece into a 13cm (5in) strip.
- Line a large baking tray with parchment paper.
- (Egg-wash) Crack the egg into a container, add a dash of milk, and whisk vigorously until runny.
- Preheat your oven to 170°C, 340°F, or Gas Mark 3.
- Take one of your pastry sheets from the fridge and completely cover one side with a light coat of egg wash.
- Place one of the sausage strips on the edge of the pastry, and half roll it.
- Brush egg wash down the inner side of the pastry (the glue) and complete the roll; gently and neatly straighten it out; and place it on the baking tray, seam side down.
- Complete the other 7 in exactly the same way.
- Brush egg wash on all the raw sausage rolls, right down to the parchment paper.
- Place the tray into the preheated oven, and bake for 25 minutes.
- Serve hot or cold.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
