Branch out with British-style sausage rolls

Sausage rolls are classic British fare, and are as versatile as they are easy to make. They can be served hot or cold, in a canapé size as an appetizer or as a larger sausage roll for lunch, brunch or a snack.

In addition, the unbaked sausage rolls can be frozen for later use. Also, the cooked sausage rolls can be refrigerated, and reheated at a later time.

About British sausage

The key to a good sausage roll is good sausage. British sausage tends to be different from American sausage in several ways.

First, British sausage often has a breadcrumb or rusk filler while its American counterpart doesn’t. Also, British sausage tends to have a finer grind and consistency than American sausage.

Making your own sausage

Over the years, I’ve experimented with trying to replicate British sausage. I think that I finally have a winner that’s super easy to make and absolutely delicious!

All it takes is ground pork, plain breadcrumbs, kosher salt, black pepper, dried sage, nutmeg, mace and water. Add these ingredients to your food processor fitted with a steel blade, process for about a minute and you have delicious British sausage!

Add a sheet of puff pastry and you have everything that you need to make these sausage rolls.

Making sausage rolls

Of course, you could also make the sausage rolls using regular American sausage.

Even though sausage rolls are most often served as an appetizer, I like to also serve them as an entrée.

Either way, the Easy Peasy British Sausage Rolls are amazingly delicious.

Chula King is the blogger behind Pudgefactor.com. amount in microwave for 20 seconds; taste it for seasonings and consistency. Correct seasonings if necessary. Process remainder for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 20-ounces of sausage.

For the sausage rolls:

Preheat oven to 425° F.

Roll puff pastry sheet to approximately 14-by-10-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of half of the sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed. Repeat with other half of puff pastry and remaining sausage.

Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil.

Brush with egg wash. Bake at 425° F for 25 to 30 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 8 regular-sized Sausage Rolls.

Chula’s tips:

● If you can’t find ground pork, you can grind your own with pieces of Boston butt. Cut Boston butt into 1 to 1 1⁄2-inches and process in food processor for 10 to 15 seconds. Add remaining sausage ingredients and proceed as above.

● If your ground pork is very lean (90% lean or above), you might want to add a tablespoon of butter to the sausage mixture. The finished sausage should have the consistency of a pâté and be very finely ground.

● You can make the sausage rolls ahead of time up to the point of baking them.

● Refrigerate if you’re going to cook them later in the day or freeze for up to one month. You can cook the sausage rolls frozen. Just add 5 minutes or so to the cooking time.

● Cooked sausage rolls can be refrigerated and reheated at 350°F for 10 to 15 minutes.