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featured image sausage rolls

Shortcrust Pastry Sausage Rolls

Packed with sausage meat, fresh sage, apple and onion, these are just the tastiest little sausage rolls.
5 from 3 votes
Course: dinner, Snack
Keyword: pork sausage roll, sausage rolls, shortcrust pastry
Prep Time: 30 minutes
Cook Time: 40 minutes
Refrigerate Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 medium rolls
Alter quantities (metric only) 12 medium rolls

Here's what you'll need...

Ingredients you'll need...

Shortcrust Pastry

  • 240 g Plain (all-purpose) flour (1 Cup + 11 level tablespoons)
  • 60 g Lard (⅓ Cup) or vegetable shortening - cold and cut into small chunks
  • 60 g Unsalted butter (⅓ Cup) - cold and cut into small chunks
  • ¼ teaspoon Fine salt

Sausage Meat Filling

  • 20 g Butter 4 teaspoons
  • 100 g Onion - white or red (½ medium-sized onion) finely chopped
  • 2 tablespoon Fresh sage finely chopped
  • 1 Garlic clove finely minced
  • 350 g Pork sausage meat from a pack of 6 thick sausages
  • 50 g Breadcrumbs (1½ Cups)
  • 50 g Apple (½ a medium apple), cored and grated but leave grating until you need it, to stop the apple from turning brown
  • Salt and pepper
  • 1 Medium egg lightly beaten
  • 2 tablespoon Sesame seeds or nigella seeds optional

Here's what we do...

Shortcrust Pastry

  • In a food processor or a large mixing bowl, mix together your flour and salt and then dot over your cold cubed lard and cold cubed butter.
  • Pulse your food processor until the mixture is sand-like, ensuring you give it a shake mid-way to pull through all of the flour at the base. If making by hand simply rub the lard and butter into the flour with your fingertips.
  • Add your ice-cold water and pulse again until the mixture starts to clump. Or mix in with a fork.
  • Pull the mixture together into a ball and press it together gently but don't knead it.
  • Flatten into a square shape, about one inch deep, cover in cling film (plastic wrap) and refrigerate for at least 20 minutes whilst you make your sausage meat filling.

Sausage Meat Filling

  • Melt your butter in a heavy-based saucepan or frying pan over a medium heat, add your finely chopped onion and fry for 3-5 minutes until it just starts to brown a little.
  • Add your crushed garlic, chopped sage and 2 tablespoons of cold water, keep stirring and once the ingredients start to sizzle, pop on the lid, lower the heat and allow to cook down for 3 minutes.
  • Remove and leave to fully cool.
  • Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and line a baking tray with greaseproof (parchment) paper.
  • Skin your sausages by slicing along the side and peeling back the skin, place the meat in a large mixing bowl.
  • Add your grated apple, breadcrumbs and one lightly beaten egg and mix in with your hands. Then mix in your cooled onion mixture.
  • Season with salt and pepper and squidge the whole lot together with your hands so everything is equally mixed.
  • Roll your pastry into two halves measuring approximately 36cm x 14cm each.
  • Take half of your sausage meat mixture and spread it along the centre of one of your rectangles of pastry.
  • Lightly beat your other egg, then using your pastry brush, spread some over the edges of two long sides of pastry.
  • Press the edges together with a fork to secure then gently push the secured edge under the sausage roll a little to give a neat finish.
  • Cover with more egg wash and then cut the long roll in half and then each half into equal thirds.
  • Place the sausage rolls onto your covered baking tray, sprinkle over sesame seeds and cut three slashes across the top.
  • Repeat with your other rectangle of pastry.
  • Bake for 35-45 minutes until browned all over.
  • Remove to a cooling rack to cool.
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