Ohhhhh baby, Sausage Rolls. I know if you’re from the UK or Australia, then you totally understand where I’m coming from with this bundle of golden goodness.
But if you’re from the US, or somewhere else, I know that this might take a little selling. Or not, you know, because puff pastry is maybe doing the selling for me?
Sausage rolls are classic Aussie street food. You can get them pretty much everywhere – they are available at every single bakery in the land, at tuckshops in schools, and in every service station (known here as ‘the servo’). There’s nothing like getting your crunchy, hot sausage roll, wrapped up in a brown paper bag, and just the perfect size and shape to be eaten as you’re walking along on a bright Winter’s day.
The problem is, a good sausage roll is hard to find.
The gist of it is this: sausage meat wrapped in puff pastry. Obviously there is a lot of room for error here. If the sausage isn’t good quality it’s game over. If the puff pastry is gummy, or greasy, or made with some weird non-butter substitute, then the whole experience is a wash.
That’s why I’m giving you this recipe. Because these are the best damn sausage rolls you will ever eat in your life. Crisp, golden, flaky-flaky-flaky pastry (homemade; it’s easier than you think), and good quality sausages, mixed with breadcrumbs, herbs and golden onions, to create the most delicious, scrumptious filling ever. These guys cannot be beat.
- 1 + ½ cups (225g) plain flour
- pinch of salt
- 2 sticks (250g) butter, cold
- ½ cup (125ml) ice cold water
- 2 small onions, sliced
- 1 tsp butter + 1 tsp oil
- 2 sprigs rosemary, finely chopped (approx. 1 tbsp chopped rosemary)
- 14 oz (400g) good quality beef sausages (about four large sausages)
- ½ cup breadcrumbs
- 1 egg, optional, to brush the top of the pastry
- To make the pastry, place the flour and salt into a large mixing bowl. Cut the butter into ½inch (1cm) cubes and toss it with the flour, briefly.
- Using a butter knife to stir, slowly pour in the water, incorporating it as you go, until it is all absorbed. The butter will still be in cubes. Pat the dough into a ball, wrap it in plastic, and place in the coldest part of the fridge for about 20 minutes.
- When the 20 minutes are up, generously flour a work surface, and place the dough onto it. Using a well-floured rolling pin, begin to press down onto the dough. You are aiming to flatten out those cubes of butter. Keep going until the dough is about ½ inch (1cm) thick, and then begin to roll the dough out into a rectangle about 15x8inches (40x20cm).
- Place the rectangle with the short side facing you, and fold the top and bottom edges into the middle. Then fold the top edge over the bottom edge, and turn the dough 90 degrees, so the fold is on your right, like a book.
- Roll the dough out again into the same shape, and fold it again, repeating this process two more times. When the dough has been folded the final time, wrap it in plastic again, and place it in the fridge. After about 20 minutes chilling, it will be ready to go. You can leave it in the fridge, well wrapped for up to 3 days, or in the freezer for up to 3 months.
- To make the filling, finely slice the onions, and place them in a large frying pan with the oil, butter and rosemary. Cook the onions over a medium-low flame, stirring occasionally for at least 25 minutes, or until they are deeply golden, and dark brown in patches. Set aside to cool.
- Remove the sausage meat from the casings, and place in a large mixing bowl, with the breadcrumbs and cooled onion. Mix together well.
- When you're ready to bake the sausage rolls, preheat the oven to 425F (220C).
- Roll out the pastry on a well floured surface, to a square about 13x13inches (33x33cm).
- Divide the pastry into two rectangles, and then take half of the filling, and form it into a long sausage shape down the centre of each rectangle.
- Roll the pastry around the filling to enclose it, and then slice each log into three sausage rolls. Transfer the sausage rolls to a lined baking sheet, brush with beaten egg (if desired), and cut decorations into the top of the pastry (if you want to). Bake the sausage rolls for 25-30 minutes or until golden brown and crisp. Enjoy!