This delicious recipe for James Martin’s Sausage Rolls is quick and easy, perfect for a hearty snack or party platter. With a buttery, flaky pastry and savory sausage filling, these rolls are made even more irresistible with a tangy raisin and HP sauce. Simple ingredients come together for a crowd-pleasing treat!
Ingredients Needed
For the Sauce:
- 200g (7 oz) white raisins (soaked in boiling water overnight)
- 300ml (1 ¼ cups) HP sauce
For the Pastry:
- 500g (4 cups) plain flour, plus extra for dusting
- 10g (1 tsp) salt
- 600g (2 ½ cups) cold butter, 100g (7 tbsp) of this cubed, and the rest in a block
- 300ml (1 ¼ cups) iced water
For the Filling:
- 25g (1 ½ tbsp) butter
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and diced
- 50ml (¼ cup) brandy
- 750g (1 ½ lbs) sausage meat
- A few sprigs of thyme
- 1 egg and 1 egg yolk (for egg wash)
How To Make Sausage Rolls
- Make the Pastry: Place the flour and 100g (7 tbsp) butter into a large bowl and rub together using your fingertips until it resembles fine breadcrumbs. Slowly mix in the iced water with a wooden spoon until the dough becomes pliable. You may need slightly more or less water depending on the flour. Knead the dough on a floured surface until it feels elastic, then wrap it in cling film and refrigerate for 1 hour.
- Prepare the Filling: In a frying pan, melt the butter and fry the diced onion, garlic, and thyme for about 5 minutes until softened. Add the brandy, bring it to a boil, then remove from heat and let it cool. Mix this into the sausage meat and season with salt and pepper. Roll the mixture into long sausages and refrigerate.
- Roll and Fold the Dough: After chilling, return the dough to a floured surface and roll it out into a 60 x 30cm (24 x 12 inches) rectangle. Flatten the 500g (1 ¼ sticks) butter into a 1cm (½ inch) thick rectangle and place it over two-thirds of the dough. Fold the remaining third of the dough over the butter, then fold it again into three layers. Wrap the dough in cling film and chill in the fridge for 1 hour.
- Repeat the Folding Process: Scatter more flour over the work surface and roll the dough out again into the same size rectangle. Fold the dough as before, then chill for another hour. Repeat this process two more times. After the final fold, wrap the dough in cling film and rest it overnight in the fridge.
- Assemble the Sausage Rolls: Preheat the oven to 200°C (400°F). Roll the dough out to about 5mm (¼ inch) thick. Cut into 13cm x 10cm (5 x 4 inch) rectangles. Place the sausage meat filling onto one side of each rectangle, then brush the edges with water and seal. Place the rolls on a baking tray, leaving space between them. Allow them to rise for 30 minutes.
- Bake and Serve: Brush the sausage rolls with the egg wash (1 egg and 1 egg yolk beaten together). Bake in the oven for 15 minutes until golden brown.
- Make the Sauce: Place the soaked raisins and HP sauce in a food processor and blitz until smooth. Serve the sausage rolls with the sauce on the side.
Recipe Tips
- Use cold ingredients for the pastry: Make sure your butter and water are cold to ensure a flaky, crispy texture in the pastry.
- Don’t skip the chilling steps: Chilling the dough and filling helps the pastry stay firm and makes it easier to handle, resulting in a better shape and texture.
- Roll the dough evenly: When rolling out the dough, try to keep the thickness uniform to ensure even baking and a consistent texture.
- Let the sausage rolls rise before baking: Allow the assembled rolls to rest and rise for 30 minutes before baking, so they puff up nicely in the oven.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage rolls cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the sausage rolls tightly in cling film or foil, then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the sausage rolls on a baking tray and cover loosely with foil. Bake for 10-15 minutes, or until heated through and the pastry is crisp.
Nutrition Facts
Serving Size: 1 roll (76g)
- Calories: 319.5
- Total Fat: 23.2g
- Saturated Fat: 4.6g
- Cholesterol: 39.1mg
- Sodium: 450.9mg
- Potassium: 126.2mg
- Total Carbohydrate: 19.3g
- Dietary Fiber: 0.8g
- Sugars: 0.6g
- Protein: 8.5g
Try More James Martin Recipes:
- James Martin Roast Potatoes
- James Martin Millionaires Shortbread
- James Martin Cherry Scones
- James Martin Black Forest Roulade
James Martin Sausage Rolls
Description
This delicious recipe for James Martin’s Sausage Rolls is quick and easy, perfect for a hearty snack or party platter. With a buttery, flaky pastry and savory sausage filling, these rolls are made even more irresistible with a tangy raisin and HP sauce. Simple ingredients come together for a crowd-pleasing treat!
Ingredients
For the Sauce:
For the Pastry:
For the Filling:
Instructions
- Make the Pastry: Place the flour and 100g (7 tbsp) butter into a large bowl and rub together using your fingertips until it resembles fine breadcrumbs. Slowly mix in the iced water with a wooden spoon until the dough becomes pliable. You may need slightly more or less water depending on the flour. Knead the dough on a floured surface until it feels elastic, then wrap it in cling film and refrigerate for 1 hour.
- Prepare the Filling: In a frying pan, melt the butter and fry the diced onion, garlic, and thyme for about 5 minutes until softened. Add the brandy, bring it to a boil, then remove from heat and let it cool. Mix this into the sausage meat and season with salt and pepper. Roll the mixture into long sausages and refrigerate.
- Roll and Fold the Dough: After chilling, return the dough to a floured surface and roll it out into a 60 x 30cm (24 x 12 inches) rectangle. Flatten the 500g (1 ¼ sticks) butter into a 1cm (½ inch) thick rectangle and place it over two-thirds of the dough. Fold the remaining third of the dough over the butter, then fold it again into three layers. Wrap the dough in cling film and chill in the fridge for 1 hour.
- Repeat the Folding Process: Scatter more flour over the work surface and roll the dough out again into the same size rectangle. Fold the dough as before, then chill for another hour. Repeat this process two more times. After the final fold, wrap the dough in cling film and rest it overnight in the fridge.
- Assemble the Sausage Rolls: Preheat the oven to 200°C (400°F). Roll the dough out to about 5mm (¼ inch) thick. Cut into 13cm x 10cm (5 x 4 inch) rectangles. Place the sausage meat filling onto one side of each rectangle, then brush the edges with water and seal. Place the rolls on a baking tray, leaving space between them. Allow them to rise for 30 minutes.
- Bake and Serve: Brush the sausage rolls with the egg wash (1 egg and 1 egg yolk beaten together). Bake in the oven for 15 minutes until golden brown.
- Make the Sauce: Place the soaked raisins and HP sauce in a food processor and blitz until smooth. Serve the sausage rolls with the sauce on the side.
Notes
- Use cold ingredients for the pastry: Make sure your butter and water are cold to ensure a flaky, crispy texture in the pastry.
- Don’t skip the chilling steps: Chilling the dough and filling helps the pastry stay firm and makes it easier to handle, resulting in a better shape and texture.
- Roll the dough evenly: When rolling out the dough, try to keep the thickness uniform to ensure even baking and a consistent texture.
- Let the sausage rolls rise before baking: Allow the assembled rolls to rest and rise for 30 minutes before baking, so they puff up nicely in the oven.
James Martin Sausage Rolls