Sausage Roll
Sausage roll is a British bakery snack made by wrapping seasoned sausage meat in puff pastry, brushing with egg wash, and baking until golden. Mixing the meat with finely minced onion, breadcrumbs, and Dijon mustard adds moisture and flavor that keep the filling juicy after baking. Rolling the pastry around a log of filling and placing the seam side down prevents the roll from opening in the oven. Scoring the top allows steam to escape, which helps the pastry puff into crisp, distinct layers. Baking at 200 degrees Celsius for twenty to twenty-five minutes produces a deep golden shell with flaky, butter-rich layers encasing the savory meat inside. It works equally well as a snack, light meal, or picnic food.
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Instructions
- 1
Preheat oven to 200C and finely mince the onion.
- 2
Combine sausage meat with onion, breadcrumbs, mustard, and pepper.
- 3
Roll out pastry, place filling in a log, and wrap tightly.
- 4
Cut into portions and brush with beaten egg.
- 5
Bake for 20-25 minutes until deep golden, then cool slightly.
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