British · Lunch & handhelds
Sausage rolls
British pork-and-sage sausage rolls wrapped in scratch rough puff, chilled before cutting, and baked until shatteringly layered with a juicy 160°F center.
Equipment
- Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Ingredients
1× recipe · Makes 12 sausage rolls
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt, plus 1 1/2 teaspoons for the filling
- 18 tablespoons very cold unsalted butter, divided
- 2/3 cup ice water
- 1 teaspoon apple-cider vinegar
- 1 tablespoon neutral oil
- 1 small yellow onion, finely diced
- 1 1/2 pounds 80%-lean ground pork
- 4 ounces streaky bacon, finely chopped
- 1/2 cup fresh breadcrumbs
- 1 tablespoon English mustard
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 2 teaspoons sesame seeds
Instructions
Mix flour and 1 teaspoon salt. Coarsely grate 16 tablespoons frozen butter into the flour and toss. Add ice water and vinegar until shaggy. Press into a rectangle, roll and fold in thirds four times, chilling 15 minutes after the second and fourth folds.
Cook onion in remaining butter and neutral oil over medium-low until soft but not brown, 8 minutes; cool. Mix gently with pork, bacon, breadcrumbs, mustard, sage, filling salt, and pepper.
Roll pastry to a 12-by-18-inch rectangle and cut lengthwise into three strips. Form filling into three even logs. Brush one long pastry edge with egg, roll snugly around filling, seal underneath, and chill 30 minutes.
Cut each log into four, score tops, brush with egg, and sprinkle sesame seeds. Bake on a at 400°F until puffed, deeply brown, and the pork center reaches 160°F, 25 to 30 minutes. Rest 10 minutes.
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