Sausage Rolls by Delia Smith feature a quick and flaky pastry shell that encases a tasty mixture of breadcrumbs, Cheddar cheese, onion, herbs, and spices. It only takes 20 minutes to prepare this savory delight making it ideal for any event.
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💗 Why You’ll Love This Sausage Rolls Recipe:
- Perfectly Flaky Pastry: Enjoy a buttery, flaky crust that’s both crisp and tender.
- Savory Fusion: A rich blend of fresh breadcrumbs, Cheddar, onions, and herbs.
- Homemade Excellence: Simple steps for an authentic, homemade taste.
- Easy Elegance: Impress with an easy-to-make, sophisticated treat.
❓ What Is Delia Smith’s Sausage Rolls Recipe?
Delia Smith’s Sausage Rolls are a mouthwatering treat that includes a flaky pastry shell surrounding a savory stuffing of herbs, onions, mature Cheddar, and fresh breadcrumbs, it is both easy to make and taste like a luxury treat.
🧀 Delia Smith Sausage Rolls Ingredients
For the quick and easy flaky pastry:
- 6 oz (175g) butter
- 8 oz (225g) plain flour
- pinch salt
- beaten egg to glaze
For the filling:
- 10 oz (275 g) fresh breadcrumbs
- 8 oz (225 g) mature Cheddar cheese, grated
- 1 large onion, grated
- 3 tablespoons thick double cream
- 1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
- 1½ level teaspoons mustard powder
- pinch cayenne pepper
- salt and freshly milled black pepper
🌭 How To Make Delia Smith Sausage Rolls
- Preheat the oven to 425°F (220°C), gas mark 7.
- For the pastry, ensure the butter is solid from the fridge. Cover it in foil and place it in the freezer for at least 30 to 45 minutes.
- Sift salt and flour into a mixing bowl. Grate the cold butter over the flour using a coarse grater.
- Toss the grated butter with a palette knife until the mixture resembles crumbled pebbles.
- Gradually add enough cold water to make a dough. Transfer the dough to a plastic bag and refrigerate for 30 minutes.
- In a bowl, mix all filling ingredients together, season to taste, and stir until well combined.
- On a floured surface, roll out the pastry into an oblong shape. Cut into thirds and roll out each portion into a long roll.
- Spread filling onto each pastry strip. Coat one edge with beaten egg, fold over, and seal. Cut into diamond shapes.
- Cut three slits into the top of each roll and coat with beaten egg.
- Bake for 20 to 25 minutes on a prepared baking sheet on the oven’s upper shelf.
- Once cooled, transfer the sausage rolls to a sealed container.
💭 Recipe Tips
- Even Grating: Grate butter into flour for consistency.
- Thin Pastry: Roll thin for a crispy texture.
- Diamond Shapes: Cut rolls for an elegant look.
- Upper Shelf Baking: Bake on the top shelf for a golden finish.
🍟 What Goes Well With Sausage Rolls?
The perfect accompaniments for sausage rolls include a variety of french fries, onions, crispy green beans, cheese dip, chicken, crab, coleslaw, potato salad, stuffed mushrooms, and corn on the cob.
🎚 How To Store Leftover Sausage Rolls?
- In The Fridge: Refrigerate leftover sausage rolls for up to 3 days if kept in a tightly sealed container or wrapped in foil.
- In The Freezer: Put each leftover sausage roll in a freezer-safe container and freeze for up to 3 months. Allow to thaw in the fridge overnight before reheating.
🥵 How To Reheat Sausage Rolls?
- Oven: Turn the oven on high heat (350°F, 180°C) then assemble sausage rolls on a baking pan and heat for 8 to 10 minutes, or until hot.
- Microwave: Spread sausage rolls on a microwave-safe dish and heat on full power for 20 to 30 seconds at a time.
- Air Fryer: Bring the air fryer up to temperature (350°F, 180°C) then arrange sausage rolls in an air fryer basket and heat for 4 to 5 minutes, or until heated.
FAQs
Are sausage rolls best cooked from frozen?
Best frozen before baking, ensuring optimal flakiness in the pastry for a crisp, golden result straight from the freezer to the oven.
How do you keep sausage rolls from shrinking?
To keep sausage rolls from shrinking baking two larger rolls and cutting them into smaller sections after cooking.
Why do my sausage rolls go soggy on the bottom?
Your sausage rolls may become soggy bottoms if the oven isn’t sufficiently hot or if the pastry isn’t baked for the necessary duration.
How do you keep sausage rolls crispy after cooking?
To keep sausage rolls crispy cook them partially cooking (par-cooking), then place them in the oven before serving.
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Delia Smith Sausage Rolls Nutrition Facts
Amount Per Serving
- Calories 320
- Total Fat 23g
- Saturated Fat 4.6g
- Trans Fat 0g
- Cholesterol 39mg
- Sodium 451mg
- Potassium 126.2mg
- Total Carbohydrates 19g
- Dietary Fiber 0.8g
- Sugars 0.7g
- Protein 8.5g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Sausage Rolls
Description
Sausage Rolls by Delia Smith feature a quick and flaky pastry shell that encases a tasty mixture of breadcrumbs, Cheddar cheese, onion, herbs, and spices. It only takes 20 minutes to prepare this savory delight making it ideal for any event.
Ingredients
For the quick and easy flaky pastry:
For the filling:
Instructions
- Preheat the oven to 425°F (220°C), gas mark 7.
- For the pastry, ensure the butter is solid from the fridge. Cover it in foil and place it in the freezer for at least 30 to 45 minutes.
- Sift salt and flour into a mixing bowl. Grate the cold butter over the flour using a coarse grater.
- Toss the grated butter with a palette knife until the mixture resembles crumbled pebbles.
- Gradually add enough cold water to make a dough. Transfer the dough to a plastic bag and refrigerate for 30 minutes.
- In a bowl, mix all filling ingredients together, season to taste, and stir until well combined.
- On a floured surface, roll out the pastry into an oblong shape. Cut into thirds and roll out each portion into a long roll.
- Spread filling onto each pastry strip. Coat one edge with beaten egg, fold over, and seal. Cut into diamond shapes.
- Cut three slits into the top of each roll and coat with beaten egg.
- Bake for 20 to 25 minutes on a prepared baking sheet on the oven’s upper shelf.
- Once cooled, transfer the sausage rolls to a sealed container.
Notes
- Even Grating: Grate butter into flour for consistency.
Thin Pastry: Roll thin for a crispy texture.
Diamond Shapes: Cut rolls for an elegant look.
Upper Shelf Baking: Bake on the top shelf for a golden finish.