Overview
Rosemary Sausage Rolls
By Amy // Posted Oct 21, 2022 // Category Savoury, Pastry
My Rosemary Sausage Rolls taste exactly like what I would expect from a gourmet pie shop. Surprisingly quick and easy to make (when compared to making a pie), and the effort to reward is very high!
I really enjoyed the rosemary that compliments the pork and lamb. Also, each bite comes with a bit of onion and garlic that brings the sausage together wonderfully. When the sausage roll comes out of the oven and the pastry is still crisp and flaky, it is absolutely divine with some tomato sauce.
I am converted and will continue to make more sausage roll recipes with some interesting flavour combinations.
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tips
1. Ingredients
I recommend leaving the meat on the counter for an hour before using so that it has time to slightly warm to room temperature. This is so that when it bakes, it can cook within the given time. I used fresh rosemary in this recipe which I chopped up. You may need to slightly less if you are using dried rosemary as they can be more intense in flavour. If you are using minced garlic from the jar, you don’t to cook it in advance. However, if you are using fresh ones, I would recommend that you saute it with the onions. It is best to add it a few minutes after the onions have started frying as burnt garlic can taste astringent. Puff pastry wise, I used Borg’s Extra Flaky Puff Pastry and it worked a treat. I did find that this pastry puffed better with more layers than the generic supermarket ones, definitely worth the few extra bucks.
2. Equipment
I used 2 baking trays that were lined with baking paper. You also need a saucepan and spatula to saute the onions. Other than this, you need a small bowl, fork, large mixing bowl, a large chopping board, sharp knife and a cooling rack.
3. Defrosting the puff pastry
When defrosting the puff pastry, you need to separate the layers while it is frozen to avoid damaging the pastry. The quickest way to defrost is to separate the layers when frozen. Then leave it on the counter top to thaw for around 20 minutes. When you press it with your fingers and it leaves an indent, it is ready to use. It shouldn’t be too soft as it can be hard to work with. If the pastry seems to be seeping liquid, put it in the fridge so that you can still achieve the flaky layers. The moisture in the pastry is what helps it puff up in the oven. The slower way is to let it thaw in the fridge. Remove the layers when frozen and place it on a flat surface individually and let it thaw for around 6-8 hours.
4. Change the kind of meat
5. Rolling the sausage roll
To achieve a round dome on the sausage roll, make sure you place the folded part of the sausage roll on the baking tray.
Preheat the oven to 200C (392F) and line two baking trays with baking paper. Separate the frozen sheets of puff pastry and let it defrost at room temperature. (around 20 mins until ready to use)
Finely chop onion the onion. Heat a frying pan with oil at medium heat and then saute the onion. Add a pinch of salt and pepper, then saute until translucent and lightly brown. Saute garlic if you are using freshly chopped ones.
Prepare the egg wash. In a small bowl, add the egg and milk, then whisk thoroughly with a fork. Set aside.
In a large mixing bowl, prepare the sausage meat. Add both kinds of meat, onion, rosemary, breadcrumbs, tomato sauce, Worcestershire sauce, minced garlic, salt and pepper, then mix well using your hands.
On a large chopping board, lay one piece of puff pastry horizontally. Cut down the middle, horizontally so you have two long pieces of pastry, not square shaped. Along the long side of the pastry, place around 1/8 of the meat filling, shape it as a tube along the edge of the pastry. Brush egg wash along the other edge on the remaining long side as that is where the sausage fold will go. Roll the sausage with the pastry meat side first (like you would with sushi) and keep rolling until you get to the egg wash. Once rolled, brush more egg wash on top and sprinkle the sesame seeds on top. Cut into 5 equal pieces and place on the prepared baking tray. Make sure the the rolled (folded) part is on the tray so that you can get a nice circular puff on top. You should be able to make around 20-25 pieces, depending on how much meat you put into each sausage roll.
Bake in the oven for around 30-35 minutes, until the pastry is well browned and puffy. Let cool on a cooling rack for few minutes before serving. Serve with some tomato sauce. Store in an airtight container in the fridge for up to 3 days. You can wrap some up in cling wrap and freeze for up to 2 months.
Ingredients
Directions
Preheat the oven to 200C (392F) and line two baking trays with baking paper. Separate the frozen sheets of puff pastry and let it defrost at room temperature. (around 20 mins until ready to use)
Finely chop onion the onion. Heat a frying pan with oil at medium heat and then saute the onion. Add a pinch of salt and pepper, then saute until translucent and lightly brown. Saute garlic if you are using freshly chopped ones.
Prepare the egg wash. In a small bowl, add the egg and milk, then whisk thoroughly with a fork. Set aside.
In a large mixing bowl, prepare the sausage meat. Add both kinds of meat, onion, rosemary, breadcrumbs, tomato sauce, Worcestershire sauce, minced garlic, salt and pepper, then mix well using your hands.
On a large chopping board, lay one piece of puff pastry horizontally. Cut down the middle, horizontally so you have two long pieces of pastry, not square shaped. Along the long side of the pastry, place around 1/8 of the meat filling, shape it as a tube along the edge of the pastry. Brush egg wash along the other edge on the remaining long side as that is where the sausage fold will go. Roll the sausage with the pastry meat side first (like you would with sushi) and keep rolling until you get to the egg wash. Once rolled, brush more egg wash on top and sprinkle the sesame seeds on top. Cut into 5 equal pieces and place on the prepared baking tray. Make sure the the rolled (folded) part is on the tray so that you can get a nice circular puff on top. You should be able to make around 20-25 pieces, depending on how much meat you put into each sausage roll.
Bake in the oven for around 30-35 minutes, until the pastry is well browned and puffy. Let cool on a cooling rack for few minutes before serving. Serve with some tomato sauce. Store in an airtight container in the fridge for up to 3 days. You can wrap some up in cling wrap and freeze for up to 2 months.
Servings 25
- Amount Per Serving
- Calories 182Calories from Fat 1
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 3.3g17%
- Cholesterol 10mg4%
- Sodium 194mg9%
- Potassium 68mg2%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 0.7g3%
- Sugars 0.7g
- Protein 4.7g10%
- Calcium 1%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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