Local sausage meat wrapped up in light and flaky pastry. I am a big fan of supporting local independent shops and I discovered a great local butcher (www.armstrongbutchers.com). They were only a fraction more expensive than sausages from the supermarket and I knew where the meat came from and that the animals were well looked after. I encourage you to explore your local shops and see what gems you can find.
I researched different types of pastry for this recipe and whilst flaky pastry is quicker to make, and can give a crisper finish, the puff does give you better layers – especially when eaten warm from the oven.
This recipe involves making the pastry but feel free to replace this with ready made puff pastry.
- 6-7 large sausages.
- 3 rashers of dry cure streaky bacon
- 1 small onion
- 8oz strong white bread flour
- 4oz butter
- 4oz lard
- pinch of salt
- some iced/cold water
- 1 egg
To make the pastry: Mix the salt into the flour and cut the butter and lard into chunks (1cm cubes) and add them to the mix. Using your hands, mix in the butter and lard pieces until they are coated in the flour.
Add the water bit by bit, and using a knife or a spatula, mix the water into the flour/butter mix until the dough just comes together. The aim is to create a ‘dough’ with the flour, but to still have lots of large lumps of flour and lard.
As soon as the dough has come together, tip out onto a floured work surface and shape into a large ‘brick’ shape. With your rolling pin, roll out the dough into a long strip of pastry. Take one of the ends and fold it into the middle and repeat with the other end – folding the dough into thirds. Press together with your hands to seal the ends. Cover with a sheet of cling and leave to rest for 5 minutes.
Rotate the dough 90 degrees. Repeat the above by rolling out into a long strip, folding into 3 and sealing in. Cover and rest for 5 minutes.
Repeat this 3 more times.
Wrap the dough completely with cling and pop in the fridge for at least an hour but overnight is also good.
NB. This pastry recipe has been adapted from Delia Smith’s ‘rough puff’ pastry recipe.
To prepare the meat: In a food processor, add the onion and the bacon and whizz until fine pieces. Take the sausages out of their skins and add the bacon/onion mush to the sausage meat, squishing with your hands until it is all combined. You can add extra herbs (like sage or thyme) but if you have quality sausages you may not need any. I also wouldn’t add any extra seasoning as the bacon will add salt to the taste.
To make the sausage rolls: Preheat the oven to gas 6/200.
Roll out the pastry until it is 0.5cm thick and rectangular in shape. (do NOT scrunch or fold the pastry).
Shape the sausage meat in your hands into a ‘sausage’ shape and place in lines down the pastry, allowing about an inch either side of each strip of meat. Using a knife or a pastry cutter, slice the pastry into sections. Beat the egg in a bowl. Fold the pastry over the sausage meat use some beaten egg to ‘glue’ the pastry together (you will end up with a long strip with one rounded edge and an edge where the pastry is stuck together).
Cut the sausage rolls from the long strip and cut little marks in the pastry on the top. Brush the beaten egg on the top of the sausage rolls. Place on a greased/lined baking tray and bake in the oven for 30 minutes or until golden on top.
This made about 6 chunky sausage rolls but would make more smaller rolls, depending on how large/small you shape the sausage meat.