Sausage Roll Recipe.

Happy Sunday everyone! Oh and a happy October to you too! One of my favourite months as it gets a little colder,everyone dresses better and feels more snug in life.

It is like 07.33 on a Sunday and here I am in the living room writing this, drinking tea, watching You’ve Got Mail and waiting for something exciting to prove. I’ve loved You’ve Got Mail for my whole life – can’t remember now knowing this film! I especially love it because she has her store which means so much to her and her relationship with her mother who is no longer around. Also I love the name of her store ‘Shop Around The Corner’ – how sweet!

Yesterday we mostly stayed home. I nipped out for a little while in the morning to go to Super Valu to get baking suppliers. I decided that this weekend I would bake something differrent, just for fun! I originally wanted to make Borbon Biscuits but of course, couldn’t find any golden sryup so had to rethink. That’s when I remembered that Super Valu still sell SuperQuinn sausage meat and a glorious idea was born: Home-made Sausage Rolls for lunch!


For this recipe, I used a Ruff-Puff pastry as I didn’t want to spend too much of the day making lunch and so little of the day actually eating it.  Make sure your fridge is on a good, cold setting for this and it’ll make it even easier.  Butter straight from the fridge is a must here too, don’t even attempt them with a spread or anything as it just won’t be right. You gotta go big or go home. I filled my sausage rolls with SuperQuinn meat, Rosemary and Slow-Cooked Shallots. Hello Autumn/Winter.


right, you need:

250g strong plain flour

1 tsp salt

2 tsp chopped rosemary

150ml cold water

227g unsalted butter

pinch of pepper corns

300g good quality, sausage meat

1 sprig of rosemary

250 g shallots

2 tsp dark brown sugar

egg wash, with salt and pepper

Pastry has two core requirements: a perfectly clean work surface and the cold. It’s even easier to make if it’s a rainy, cold day outside. Make sure you’ve set yourself up for success and not failure and everything should work out perfectly.

Grab your favourite bowl and throw in your flour, salt and pepper.

Weigh the butter and chop it into little cubes and toss into your flour. Now, gently rub the flour and butter together but you’re really only kind of squishing the butter down a little bit. We still need to see big chunks of butter throughout.

Make a well in the centre and add the water bit of bit, bringing the pastry together with your hands. You may not need all the water, see how you go.

Once the dough has come together, wrap it up and pop it in the fridge for 20 minutes.

While the dough is chilling, peel your shallots (wicked job I know) and chop them finely.

Get your small frying pan or skillet and add a little butter to melt. Follow with your chopped shallots, some salt, pepper and a sprig of rosemary. Allow to gently cook down until the shallots are soft and then add your sugar. Pop a lid over the shallots and turn the heat right down.

After 20 minutes, your pastry is ready for it’s first “turn”. Roll out the dough into a long rectangle. Imagine it is a rectangle of thirds. Lift the bottom third up over the middle one and the top one down over this. Basically one end of dough should be sitting over the other. Pop it back into the fridge for another 20 minutes.

Your shallots are probably ready now so take them off the heat and allow them to cool. When your pastry is ready again, take it out and do another “turn”. Now we are ready to work.

Preheat the oven to 200 degrees and grab your best baking tray.

Roll out the pastry into a long rectangle. You’ll want the pastry is be about 1cm thick, no more.

About 2in from one side of the rectangle, add your sausage meat going up the length of the rectangle. Top with your shallots, leaving the rosemary out.

Grab your egg wash and run it down to the left of the sausage meat or at the edge of your pastry. Fold the pastry over the sausage meat and press down firmly so the edge locks in with the egg wash.

If you’re pastry edge is too thick, cut away any extra and seal the edges by mashing down the edge with a fork.

Cut the long sausage roll you now have into little bite sized pieces. Make little slashes on top of each roll to let steam out.

Brush the mini rolls with your egg wash and crack a little salt, pepper and mixed seeds over each roll.

Bake in the oven for 20 minutes, until puffed up and golden brown.


These will keep in the fridge for a couple of days if you want to keep them for your lunch during the week but are so good straight from the oven. A test of patience perhaps?

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