How to make the BEST Sausage Rolls | Paul Hollywood's Easy Bakes

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter, while homemade pastry can reduce costs.

sausage meat

🥗Healthier: chicken or turkey sausage

💰Cheaper: ground pork

Chicken or turkey sausage is leaner, while ground pork is often less expensive.

egg

🥗Healthier: flax egg

💰Cheaper: milk wash

Flax egg is a vegan alternative, while milk is a cost-effective wash.

onion

🥗Healthier: leek

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

Preheat the oven to 200°C (fan) or 220°C (without fan).

Remove the skin from the spicy sausage links and place the sausage meat in a bowl.

Mush the sausage meat together until it forms one big ball.

Sprinkle a little flour on the work surface to help bind the sausage meat.

Prepare caramelized onions, optionally using balsamic vinegar for flavor.

Roll out the ready-made puff pastry with a rolling pin until thin, about 35-40 cm by 15 cm.

Roll out the sausage meat to the same length as the puff pastry sheet.

Place the caramelized onions along the top and down the sides of the sausage meat.

Roll the pastry over the sausage meat and onions, tucking it in tightly as you go.

Seal the edges by running your finger along the seam and patting it down.

Trim the ends of the roll to neaten it up.

Cut the roll into individual pieces and place them on a baking tray.

Prepare an egg wash by mixing a whole egg and brush it liberally over the tops of the sausage rolls.

Make small cuts on top of each roll for steam to escape and for decoration.

Optionally, sprinkle sesame seeds on top of the rolls for added flavor and decoration.

Bake in the preheated oven for 15-20 minutes until golden brown.

Let the sausage rolls cool for about half an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens