Sausage rolls

Sausage rolls are an addictively tasty snack, perfect for parties and potlucks. The combination of tasty, meaty filling and crisp pastry is so good. Plus they're easy to make too. 

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Sausage rolls are a classic snack food in the UK, kind of up there with fish and chips. On those times when you've been out for a couple drinks, if you don't stop off for food on the way, there's a good chance you'll be tempted by the smell of sausage rolls or Cornish pasties as you get to the station to take the train home.

But they are good for much more than just after-pub food, and even better when you make them yourself.

Sausage rolls come in more than one size - you get longer ones that are what you would typically find sold as take out, and little ones that are perfect for parties.

Strangely enough, one of my strongest memories of a sausage roll is not a really good one but a totally inedible one. On one of the few times my mum wasn't around for dinner when I was young, my dad was left with ready-made sausage rolls for us to eat and managed to mess them up.

They were rock hard and you were lucky if you could eat a few flakes of pastry. I think it turned out he didn't defrost them before cooking, but in any event, dinner plans were changed that night.

Filling ingredients

While I've had a good few much better sausage rolls before, I never thought to make them for years. Once I started looking at recipes, I found some start with sausages but to me they vary so much in flavoring (and quality).

As I started working on my own version, I decided to start with ground meat. This way, you can get the seasonings to your taste and they're more consistent from one batch to another. Herbs, a few simple seasonings, softened onion and bacon ensure they are packed with plenty of tasty flavor. The breadcrumbs give them a great texture.

I always think of sausage rolls having a pork base, and have used that here. If you prefer, you could use part or all beef instead, though I recommend not using very lean beef as you do need that fat for flavor.

Making ahead and storage

If you use fresh puff pastry, you can prepare the sausage rolls and freeze them, uncooked, ready to bake at a later date. Just place them separated in a single layer on a baking sheet and once frozen, transfer to a container or freezer bag for longer storage.

When you are ready to use, separate them and place on a baking sheet and cook them from frozen. Allow an extra 10 minutes, roughly, to ensure they are cooked through.

If you have leftover cooked sausage rolls, you can also store them in the fridge, or freezer if saving longer, then re-heat. In this case, I'd recommend defrosting first then warm them up in a low oven to both warm through and crisp up the pastry.

These are great snack food for a party, and would be great alongside other finger foods. Think chips and dips, honey garlic chicken wings, savory palmiers and more.

Sausage rolls are a classic British snack that are so much better when homemade, with a great mix of flavors. Plus, they're easy to make, great for sharing, or when you need to something a little different for a potluck. Whatever your excuse, find one to make these tasty little bites.

Try these other tasty finger foods:

• Hot phyllo crab cups
• Chinese spare ribs (slow cooker)
• Cauliflower pakora
• Plus get more appetizer recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

See more finger food ideas:

• Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
• Grilled Jalapeno Poppers by Simple and Savory
• Mini Spinach Calzones by Jonesin’ For Taste
• Pigs In A Blanket by Bottom Left of the Mitten
• Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
• Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
• Totchos by Palatable Pastime

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