Delia Smith’s Sausage Rolls are made with pork sausagemeat, butter, plain flour, onion, sage, and a beaten egg. This tasty sausage roll recipe creates a delicious snack or appetizer that takes about 1 hour and 10 minutes to prepare and can serve up to 12 people.
Delia Smith Sausage Rolls Ingredients
For the Quick Flaky Pastry:
- 75g (2.6 oz) block butter
- 110g (3.9 oz) plain flour
- A pinch of salt
- Cold water to mix
For the Filling:
- 225g (8 oz) good quality pork sausagemeat
- ½ medium or 1 small onion, finely chopped
- 2 rounded tablespoons chopped sage leaves (about 10g/0.35 oz chopped)
- Salt and freshly milled black pepper
- 1 egg, beaten, to glaze
How To Make Delia Smith Sausage Rolls
- Prepare the Pastry: Make the quick flaky pastry as per the recipe instructions. Chill the pastry in a polythene bag in the refrigerator for 30 minutes.
- Mix the Filling: In a bowl, combine the sausagemeat, finely chopped onion, sage, salt, and pepper. Divide the mixture into two portions and shape each into a 30cm (12 in) long roll on a lightly floured surface.
- Roll Out the Pastry: Preheat the oven to 220°C (425°F), Gas Mark 7. Roll out the chilled pastry into a rectangle approximately 30 x 20cm (12 x 8 in). Cut into two strips, each 30 x 10cm (12 x 4 in).
- Assemble the Rolls: Place one roll of sausagemeat along one strip of pastry. Brush one edge of the pastry with beaten egg, fold the pastry over the sausagemeat, and seal. Roll so that the seam is underneath. Repeat with the second strip of pastry and sausagemeat.
- Cut and Bake: Cut each roll into six pieces (about 5cm/2 in long). Use scissors to snip three V shapes into the top of each roll and brush with beaten egg. Arrange on a baking sheet and bake for 20-25 minutes or until golden brown. Cool on a wire rack.
Recipe Tips
- Keep Ingredients Chilled: Ensure the butter and pastry mixture are cold before rolling out. This helps the pastry stay flaky and light.
- Avoid Overmixing: When combining the sausagemeat and other filling ingredients, mix gently to prevent the filling from becoming too dense.
- Roll Pastry Thinly: Roll out the pastry to the specified thickness to ensure it bakes evenly and remains crisp.
- Seal Edges Well: Brush the pastry edges with beaten egg and press to seal securely. This prevents the filling from leaking out during baking.
- Use Parchment Paper: Bake the sausage rolls on parchment paper to prevent sticking and ensure an even, golden-brown finish.
What To Serve With Sausage Rolls?
These crispy sausage rolls pair well with a side of mixed salad, coleslaw, baked beans, or potato wedges. They can also be served alongside pickled cucumbers, a fresh fruit salad, or a tangy chutney for a tasty snack or appetizer.
How To Store Leftovers Sausage Rolls?
- Refrigerate: Allow the leftover sausage rolls to cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place cooled sausage rolls in a freezer-safe container or wrap them tightly in plastic wrap. They can be frozen for up to 3 months. To serve, thaw at room temperature for 1 hour before reheating.
How To Reheat Leftovers Sausage Rolls?
- In The Oven: Preheat the oven to 180°C (350°F). Place the sausage rolls on a baking sheet and heat for about 5-10 minutes, or until warmed through and crispy.
- In The Microwave: Place the sausage rolls on a microwave-safe plate. Heat on high for about 30-60 seconds, checking regularly to avoid overheating and loss of crispiness.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Arrange the sausage rolls in a single layer and cook for 3-5 minutes, or until heated through and crisp.
Delia Smith Sausage Rolls Nutrition Facts
Serving Size: 1 sausage roll (about 5cm/2 in long)
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Gluten Free Chocolate Cake
- Delia Smith Roasted Potatoes
- Delia Smith Caesar Salad
- Delia Smith Chocolate Ganache
Delia Smith Sausage Rolls
Description
Delia Smith’s Sausage Rolls are made with pork sausagemeat, butter, plain flour, onion, sage, and a beaten egg. This tasty sausage roll recipe creates a delicious snack or appetizer that takes about 1 hour and 10 minutes to prepare and can serve up to 12 people.
Ingredients
For the Quick Flaky Pastry:
For the Filling:
Instructions
- Prepare the Pastry: Make the quick flaky pastry as per the recipe instructions. Chill the pastry in a polythene bag in the refrigerator for 30 minutes.
- Mix the Filling: In a bowl, combine the sausagemeat, finely chopped onion, sage, salt, and pepper. Divide the mixture into two portions and shape each into a 30cm (12 in) long roll on a lightly floured surface.
- Roll Out the Pastry: Preheat the oven to 220°C (425°F), Gas Mark 7. Roll out the chilled pastry into a rectangle approximately 30 x 20cm (12 x 8 in). Cut into two strips, each 30 x 10cm (12 x 4 in).
- Assemble the Rolls: Place one roll of sausagemeat along one strip of pastry. Brush one edge of the pastry with beaten egg, fold the pastry over the sausagemeat, and seal. Roll so that the seam is underneath. Repeat with the second strip of pastry and sausagemeat.
- Cut and Bake: Cut each roll into six pieces (about 5cm/2 in long). Use scissors to snip three V shapes into the top of each roll and brush with beaten egg. Arrange on a baking sheet and bake for 20-25 minutes or until golden brown. Cool on a wire rack.
Notes
- Keep Ingredients Chilled: Ensure the butter and pastry mixture are cold before rolling out. This helps the pastry stay flaky and light.
- Avoid Overmixing: When combining the sausagemeat and other filling ingredients, mix gently to prevent the filling from becoming too dense.
- Roll Pastry Thinly: Roll out the pastry to the specified thickness to ensure it bakes evenly and remains crisp.
- Seal Edges Well: Brush the pastry edges with beaten egg and press to seal securely. This prevents the filling from leaking out during baking.
- Use Parchment Paper: Bake the sausage rolls on parchment paper to prevent sticking and ensure an even, golden-brown finish.
Delia Smith Sausage Rolls