Hairy Bikers Sausage Rolls Recipe

These homemade sausage rolls are crispy, golden, and packed with flavor. The mix of sausage meat, mushrooms, and seasonings gives them a rich taste, while the flaky puff pastry makes them irresistible. Perfect for snacks, parties, or a quick bite!

Ingredients Needed:

• 30g (1oz) butter
• 100g (3½oz) button mushrooms, finely chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp Tabasco sauce
• 1 tbsp dried thyme
• 450g (1lb) sausage meat (or squeeze the meat out of ready-made sausages)
• Salt and black pepper, to taste
• 450g (1lb) ready-rolled puff pastry
• 1 free-range egg, beaten

How To Make Sausage Rolls Recipe?

1. Preheat the oven: Set the oven to 200°C.
2. Cook the mushrooms: Melt butter in a frying pan over medium heat. Add mushrooms and cook until soft. Transfer to a bowl.
3. Mix the filling: Add Worcestershire sauce, Tabasco, thyme, sausage meat, salt, and pepper to the mushrooms. Mix well.
4. Prepare the pastry: Roll out the puff pastry and cut it into two long strips.
5. Assemble the sausage rolls: Place the mixture in a line down the center of each pastry strip. Brush one edge with beaten egg, then fold the pastry over and press to seal. Trim any extra pastry and cut each roll into 8-10 pieces.
6. Bake: Place the sausage rolls on a baking tray and bake for 15-20 minutes, until golden brown and crisp.

Recipe Tips:

• Use cold pastry for best results: Keep the puff pastry cold before using it. Warm pastry can become too soft and sticky, making it hard to work with and preventing it from becoming crispy when baked.
• Don’t overfill with sausage meat: If you add too much filling, the sausage rolls may burst open while baking. Use just enough to create a firm roll that seals properly.
• Seal the edges well: Brush one edge of the pastry with beaten egg before folding it over. This helps the pastry stick together and keeps the rolls from opening while baking.
• Make small cuts on top for better baking: Lightly score the top of each roll with a knife before baking. This allows steam to escape, helping the pastry bake evenly and stay crispy.
• Let them rest before eating: Once baked, let the sausage rolls rest for a few minutes before serving. This helps the pastry firm up and prevents the filling from being too hot when you bite into it.

How To Store & Reheat Leftovers?

• Refrigerate: Let the sausage rolls cool down first. Then, put them in a sealed container and store them in the fridge for up to 3 days.
• Freeze: Cool the sausage rolls completely. Freeze them on a tray first, then move them to a sealed bag or container. They will stay good for up to 3 months.
• Reheat: Set the air fryer to 180°C. Place the sausage rolls inside and heat for 4-5 minutes until crispy and hot.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 220mg
• Potassium: 90mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

Hairy Bikers Sausage Rolls Recipe

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

180

kcal

These homemade sausage rolls are crispy, golden, and packed with flavor. The mix of sausage meat, mushrooms, and seasonings gives them a rich taste, while the flaky puff pastry makes them irresistible. Perfect for snacks, parties, or a quick bite!

Ingredients

• 30g (1oz) butter

• 100g (3½oz) button mushrooms, finely chopped

• 1 tbsp Worcestershire sauce

• 1 tbsp Tabasco sauce

• 1 tbsp dried thyme

• 450g (1lb) sausage meat (or squeeze the meat out of ready-made sausages)

• Salt and black pepper, to taste

• 450g (1lb) ready-rolled puff pastry

• 1 free-range egg, beaten

Directions

• Preheat the oven: Set the oven to 200°C.
• Cook the mushrooms: Melt butter in a frying pan over medium heat. Add mushrooms and cook until soft. Transfer to a bowl.
• Mix the filling: Add Worcestershire sauce, Tabasco, thyme, sausage meat, salt, and pepper to the mushrooms. Mix well.
• Prepare the pastry: Roll out the puff pastry and cut it into two long strips.
• Assemble the sausage rolls: Place the mixture in a line down the center of each pastry strip. Brush one edge with beaten egg, then fold the pastry over and press to seal. Trim any extra pastry and cut each roll into 8-10 pieces.
• Bake: Place the sausage rolls on a baking tray and bake for 15-20 minutes, until golden brown and crisp.

Notes

• Use cold pastry for best results: Keep the puff pastry cold before using it. Warm pastry can become too soft and sticky, making it hard to work with and preventing it from becoming crispy when baked.
• Don’t overfill with sausage meat: If you add too much filling, the sausage rolls may burst open while baking. Use just enough to create a firm roll that seals properly.
• Seal the edges well: Brush one edge of the pastry with beaten egg before folding it over. This helps the pastry stick together and keeps the rolls from opening while baking.
• Make small cuts on top for better baking: Lightly score the top of each roll with a knife before baking. This allows steam to escape, helping the pastry bake evenly and stay crispy.
• Let them rest before eating: Once baked, let the sausage rolls rest for a few minutes before serving. This helps the pastry firm up and prevents the filling from being too hot when you bite into it.