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. Since we’re talking about football food today, these little bites are the perfect addition to the party so I couldn’t resist making some.
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.
While I’ve had a good few much better sausage rolls before, I’ve never actually made them until now. Looking through recipes, I found some start with sausages but to me they vary so much in flavoring (and quality), I prefer to start with ground meat. I always think of them as pork, and have used that here, although some recipes use beef and you certainly could. Seasoning varies as well, but I love the mix of softened onions, bacon, sage and a little nutmeg here.
These are easy to make, too as you can see in this short video:
Sausage rolls make great finger food for parties, potlucks, watching a game or whatever excuse for a comforting snack. Plus, if you use fresh pastry, you can freeze some to cook when suits as well. Whatever your excuse, find one to make these tasty little bites.
Sausage rolls are a British classic - comforting, packed with flavor and a great snack whether late night or as a party appetizer.
- 1/2 onion
- 3 oz smoked bacon 85g, streaky
- 1 tbsp sage chopped
- 1/2 lb ground pork 225g pork mince
- 1/2 cup breadcrumbs 40g
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1 sheet puff pastry 250g
- 1 egg lightly beaten - for egg wash (won't use all)
Preheat oven to 375F/190C.
Slice the bacon and finely dice the onion. Put both in a small-medium skillet and cook over a medium heat until the onion has softened and the bacon is cooked but not crisp, a couple minutes. Add a little oil if needed but there should be enough fat from the bacon.
Add the sage and cook for another minute more then empty the pan onto a plate to allow to cool a little.
Put the ground pork, breadcrumbs, bacon-onion mixture and salt, pepper and nutmeg in a bowl and mix well. I'd recommend doing this by hand to get them well mixed.
Divide the mixture into 4 pieces and form each into a log/sausage shape - press together to avoid gaps.
If making 4 large, cut a sheet of puff pastry into 4 (like a window) and place a log on each piece of pastry so it goes the length of the longer side of the pastry, in the middle without hanging over the edges. If making smaller bites, cut the pastry in two in the longer direction and put two logs on each piece, joining them up in the middle to form a long 'sausage' the whole length.
Brush one side of the pastry with egg wash, then fold the other side over the pork filling to join with the egg-washed side. Don't stretch the pastry but have it snug against the filling without air pockets, rolling the filling if needed to have it join. Use the prongs of a fork to seal the two sides.
If making the 4 larger rolls, transfer these to a lined baking sheet then brush over the top with egg wash. If making smaller ones, I find it easier to put egg wash on first then carefully slice each roll into approx 11 slices around 1in/2.5cm thick. Carefully transfer each to a lined baking sheet with space between them. (Note it you think it's too soft to cut, you can refrigerate for a little while before you put on egg wash.)
Bake the rolls for approx 20 minutes until they are golden brown and crisp on top and the filling is cooked through. Take them off the baking sheet to drain a little before serving.
Try these other hand-held appetizers:
See all the other finger food ideas being shared today:
Finger-licking Football Party Finger Food
- Apple Kielbasa Stack by The Freshman Cook
- Asian Style Chicken Lettuce Wraps by What Smells So Good?
- Bacon Wrapped Pickle Spears by Our Good Life
- Baked Jalapeno Poppers by A Day in the Life on the Farm
- Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
- Candied Bacon Wrapped Lil’ Smokies by Turnips 2 Tangerines
- Copycat Hooter’s Fried Pickles by Fantastical Sharing of Recipes
- Easy Pesto Palmiers by That Skinny Chick Can Bake
- French Onion Dip by Pies and Plots
- Gluten Free Jamaican Beef Patties by Cricket’s Confections
Flavorful Football Party Finger Food
- Grilled Jalapeno Poppers by Simple and Savory
- Mini Spinach Calzones by Jonesin’ For Taste
- Peanut Butter-Stuffed Chocolate Cookies by Books n’ Cooks
- Pigs In A Blanket by Bottom Left of the Mitten
- Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
- Sausage Rolls by Caroline’s Cooking
- Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
- Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce by The Weekend Gourmet
- Totchos by Palatable Pastime
- How to Make Potato Skinsby Sunday Supper Movement
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