Perfect British comfort food. Crispy pastry, sticky and sweet caramalised onions and savoury sausage meat.
Notes
If you fancy it you can make your own puff pastry, I used this recipe: https://www.theflavorbender.com/quick-easy-rough-puff-pastry/
I’ve added extra seasonings to supermarket sausages to make these extra special.
You may want to add more balsamic vinegar or sugar to the onions, adjust to your taste!
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Ingredients:
(Makes 12 sausage rolls)
Sausage rolls:
500g puff pastry
12 high quality sausages, skins removed
1 tsp fennel seeds
1 tsp chili flakes
1 tsp black peppercorns
1 tsp ground nutmeg
1 tbsp sage, finely chopped
1 egg, beaten with 1 tbsp milk
Caramelized onions:
1 tbsp olive oil
15g unsalted butter
4 large white onions, halved and thinly sliced
1 tbsp light brown sugar
1 tbsp balsamic vinegar
½ tbsp thyme, finely chopped
Salt & Pepper to taste
Directions:
FOR THE CARAMALISED ONIONS:
In a large heavy bottomed saucepan, melt the butter in the olive oil over a medium heat.
Once melted, add the onions and cook slowly over a medium-low heat. Cook for 30-40 minutes until they start to caramelize.
Add the thyme, sugar and balsamic vinegar. Cook for a further 15 minutes until sticky. Season with salt and pepper. Taste to adjust the balsamic and sugar balance. Add a little more of each if you think it needs it.
Set aside to cool whilst you prepare the sausage rolls.
FOR THE SAUSAGE MEAT:
Preheat the oven to 180c fan/200c standard.
In a frying pan, over a medium heat, toast the fennel seeds, chilli flakes and peppercorns until fragrant. About 2 minutes.
Grind the spices in a spice grinder or a pestle and mortar until finely ground.
In a medium sized mixing bowl, add the skinned sausages, freshly ground spices, nutmeg and sage.
Use your hands to bring the mix together. Until all the spices and herbs are evenly incorporated.
FOR THE SAUSAGE ROLLS:
On a floured surface, roll the puff pastry into a large rectangle, about the thickness of a pound coin.
Cut the pastry in 12 rectangles. They don’t need to be exact. Alternatively, you can roll into one long sausage roll and cut into your desired length.
Take a rectangle and add a log of sausage meat, close to one end of the pastry.
Top the sausage meat with a spoonful of the caramelised onions.
Use your fingers to roll the sausage roll until it is sealed.
Using a sharp knife, chop off the ends to neaten up.
Score lateral lines in the pastry and use a pastry brush to coat with the egg wash.
Transfer to a lightly oiled baking sheet.
Repeat until you have all your sausage rolls. Making sure they’re spaced apart. You will need more than one baking sheet.
Transfer the sausage rolls to the oven and bake for 30 minutes. Until golden brown.
These are best served warm out of the oven.
Enjoy!