I’ve posted about sausage rolls and rough puff before. A good puff pastry elevates a sausage roll from a greasy café staple, to a minature gastronomic heaven.
Rough puff is the easiest way to get that – quicker and less complicated than the traditional version, with flaky layer that fall apart messily on eating. Emma from Poires au Chocolat has written a comprehensive tutorial on it, which beautifully explains the whole process from start to finish.
I ran out of plain flour – so went with strong flour instead, and as my stores of butter were looking deplete, I halved it, to see what would happen.
It actually turned out really well. The sausage rolls puffed beautifully in the oven, and you could still see layers of clearly defined pastry. The photo above doesn’t adequately showcase how well they rose, they looked like little pastry pillows stuffed full of tasty filling.
Although the reduction in butter meant the pastry wasn’t quite as flaky or tender, it was also less overtly buttery, which made it an even better pairing for the delicate herby flavours of the seasoning, and the pork sausagemeat itself.
Though the pastry makes a fair few sausage rolls, be aware they disappear very fast. A splodge of tomato ketchup, and away you go.
A lot of people feel the need to lighten their diets and practice a little abstinence throughout the month of January. I’m afraid I’m not very good at doing either, so I’ll probably be making up another batch of these. Delicious!
Pork and Mustard Sausage Rolls
For the rough puff pastry:
- 250g strong white flour
- 125g unsalted butter, cold and cut into chunks
- pinch of salt
- 150ml ice cold water
For the filling:
- 8 Cumberland/Lincolnshire sausages
- 2 cloves garlic, chopped finely
- Wholegrain mustard
- 1 egg, lightly beaten
Make the pastry first. Tip the flour into a bowl and add the chunks of cold butter. Rub in roughly, so there are lots of little chunks of butter still remaining. Then throw in the pinch of salt, and tip in enough water to bring the whole mixture together into a shaggy dough. You may need a bit less water.
Wrap the dough in clingfilm and pop into the fridge to rest for 30 minutes. Then take it out, and roll it out into a long rectangle. Fold this in three, like a letter, turn 90˚ and roll out into a long rectangle again. Fold into three again, then wrap and return to the fridge once more for another 30 minute rest.
After the 30 minutes has elapsed, take the pastry out, and roll it out into a rectangle once again, and fold. Turn 90˚ and fold once again. Return to the fridge for another rest. Repeat the process a third and final time, then the pastry is ready to use.
Now you’re ready to make sausage rolls. Preheat the oven to 200˚C. Prepare a large baking tin with raised sides.
Squeeze the sausages out of their skins, and mix thoroughly with the chopped garlic.
Roll the pastry out to the thickness of a £1 coin. Trim into a long rectangle. Brush a layer of wholegrain mustard down the centre of the long rectangle, then lay on the sausagemeat in a line down the centre of the pastry. Wrap the pastry around the mustard and sausagemeat to form a roll, and seal the edges together. Trim off any excess.
Flip the sausage roll over so the seam faces downwards, then slice with a sharp knife into 1 inch long pieces. Lay each roll on the baking tray with some space between each to allow for spreading.
Brush the tops of the sausage rolls with beaten egg, then stab the top of each roll with a fork. Pop into the oven and bake for 25-30 minutes until golden brown. Transfer onto a cooling rack and eat warm or cold.