Archett & Garne Sausage Roll Recipe 2017-09-21T15:29:21+00:00

THE SAUSAGE ROLL RECIPE

Since we announced we’re closing the deli we’ve been overwhelmed by the lovely things people have said about the shop but we’ve also been inundated with requests for the sausage roll recipe! So here it is…

We make ours with catering packs of pastry in batches of 84 so this is scaled down to suit the 500g packs of Jus Rol you can get in the supermarket. We have tried the ready rolled pastry sheets but they’re not as good so it’s best to stick to the frozen blocks. Do let the pastry warm up to room temperature before you use it, rolling out cold pastry is a bit tough on the old arms.

For the sausagemeat we recommend Berwick Farm Shop in Berwick St James or Prime Cuts butchers in Shaftesbury.

MAKE AHEAD

You can chill or freeze the sausage rolls after step 4 and cook them straight from chilled or frozen. Uncooked they’ll keep for a day or so in the fridge or a couple of weeks in the freezer. Pop them in a tupperware between sheets of parchment to stop them sticking together. When you’re ready to cook them put them on baking sheets lined with non-stick parchment, brush with egg and cook 180C/350F/Gas 4 for 45 mins. Check the filling is cooked through before serving.

INGREDIENTS

500g Jus Rol frozen puff pastry block – defrost and bring to room temperature
plain flour for dusting

FOR THE FILLING

600g sausagemeat
1 small onion finely chopped
4g dried sage
4g dried parsley
salt
pepper
1 free-range egg, lightly beaten

EQUIPMENT

rolling pin
mixing bowl
baking sheet
non-stick baking parchment
pastry brush

METHOD

Makes 10 sausage rolls

  1. Preheat the oven to 200C/400F/Gas 6
  2. Dust work surface and rolling pin with flour. Cut the pastry in half and roll out each half to a rectangle 50cm x 20cm.
  3. In a bowl, mix sausagemeat with the onion, sage and parsley and season with a pinch of salt and a few grinds of pepper. Give it a good knead with your hands.
  4. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle. Try to make the filling into 2 giant sausages so there are no gaps.
  5. Brush the pastry with beaten egg on one edge. Fold the other side of the pastry over onto the egg-washed edge wrapping the filling inside. Press down to seal and then trim and excess pastry from the ends.
  6. You should now have 2 giant 50cm long sausage rolls. Using a sharp knife cut each length into 5 individual rolls. Cut three diagonal lines into the top of each roll.
  7. Place the sausage rolls on trays lined with non-stick baking parchment and brush with beaten egg. Bake for 30 minutes, or until the pastry is golden-brown and the filling is cooked through.

THE SAUSAGE ROLL RECIPE

Since we announced we’re closing the deli we’ve been overwhelmed by the lovely things people have said about the shop but we’ve also been inundated with requests for the sausage roll recipe! So here it is…

We make ours with catering packs of pastry in batches of 84 so this is scaled down to suit the 500g packs of Jus Rol you can get in the supermarket. We have tried the ready rolled pastry sheets but they’re not as good so it’s best to stick to the frozen blocks. Do let the pastry warm up to room temperature before you use it, rolling out cold pastry is a bit tough on the old arms.

For the sausagemeat we recommend Berwick Farm Shop in Berwick St James or Prime Cuts butchers in Shaftesbury.

MAKE AHEAD

You can chill or freeze the sausage rolls after step 4 and cook them straight from chilled or frozen. Uncooked they’ll keep for a day or so in the fridge or a couple of weeks in the freezer. Pop them in a tupperware between sheets of parchment to stop them sticking together. When you’re ready to cook them put them on baking sheets lined with non-stick parchment, brush with egg and cook 180C/350F/Gas 4 for 45 mins. Check the filling is cooked through before serving.

INGREDIENTS

500g Jus Rol frozen puff pastry block – defrost and bring to room temperature
plain flour for dusting

FOR THE FILLING

600g sausagemeat
1 small onion finely chopped
4g dried sage
4g dried parsley
salt
pepper
1 free-range egg, lightly beaten

EQUIPMENT

rolling pin
mixing bowl
baking sheet
non-stick baking parchment
pastry brush

METHOD

Makes 10 sausage rolls

  1. Preheat the oven to 200C/400F/Gas 6
  2. Dust work surface and rolling pin with flour. Cut the pastry in half and roll out each half to a rectangle 50cm x 20cm.
  3. In a bowl, mix sausagemeat with the onion, sage and parsley and season with a pinch of salt and a few grinds of pepper. Give it a good knead with your hands.
  4. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle. Try to make the filling into 2 giant sausages so there are no gaps.
  5. Brush the pastry with beaten egg on one edge. Fold the other side of the pastry over onto the egg-washed edge wrapping the filling inside. Press down to seal and then trim and excess pastry from the ends.
  6. You should now have 2 giant 50cm long sausage rolls. Using a sharp knife cut each length into 5 individual rolls. Cut three diagonal lines into the top of each roll.
  7. Place the sausage rolls on trays lined with non-stick baking parchment and brush with beaten egg. Bake for 30 minutes, or until the pastry is golden-brown and the filling is cooked through.