For a different twist on this British classic, try Chorizo Sausage Rolls! I am absolutely delighted to introduce you to your new best friend. Or perhaps reacquaint you with someone you once knew and loved but somehow lost touch with. Sausage rolls are classic British cuisine, with flaky puff pastry wrapped around delicious sausage. They are everywhere you look in England and for a few very good reasons. They are delicious, inexpensive and incredibly versatile. Like many humble, traditional dishes, sausage rolls have sometimes been given a bad name by mediocre supermarket versions. But they have gone through a renaissance, with truly fantastic versions available if you know the right pub or bakery.
How do you eat them?
They could be eaten for lunch paired with a simple green salad, a midday snack or a substantial starter to any meal. But the best way to enjoy them is at your local pub with a pint of dark ale. Traditionally they are eaten with English mustard, Branston pickle or Brown sauce…don’t even ask. I won’t pretend that every sausage roll you pick up anywhere in England will be delicious. When they sit too long the pastry loses its flakiness. And a cheap flavourless sausage will create a bland roll. A proper sausage roll will have a good quality sausage wrapped in the flakiest and lightest puff pastry. When you bite into it the pastry will explode into thousand pieces in order to reveal the juicy centre. I have my favourite spots in London for picking up quality sausage rolls but nothing can beat one that’s homemade and fresh from the oven. They are so quick to make and only require TWO INGREDIENTS- pre-made puff pastry and sausages. You can use any sausage you like and get loads of different flavours. This time I used caramelised onion sausages, while last Christmas I made these miniature chorizo sausage rolls to serve with drinks and they were a huge hit!
Recipe tips and tricks
Ensure that the puff pastry is well sealed before adding to the oven. The steam from the sausages will force the puff pastry to expand while baking, which can force open the edge if not sealed properly. Go over the edge with a fork in unsure, as I did. For a flavour variation, try adding chutney alongside the sausage before rolling up the puff pastry. Different sausages will change the flavour profile. I like the extra pepper in Cumberland sausages, but almost any type will work well. Sausages made with chopped rather than minced meat will provide a chunkier texture. This recipe can easily be made vegetarian by using meat free sausages. There is no need to change the method.
More classic British recipes
Cornish Pasties Victoria Sponge Cake Rhubarb Bakewell Tart Banoffee Pie
