I really enjoy writing about meat, and I think that people enjoy reading it, but I have to come clean on something. It’s not just me! Behind the camera, and on proofreading duty for every previous blog post has been my partner Liz. As well as being a great editor, she’s also a very fine baker and pastry chef and it was lovely to collaborate on a recipe (and good for me to take some photos – you don’t want to look at my hairy face week in, week out!) Given that the last post I wrote was about Lincolnshire sausages, and I made double quantities of sausage meat, wrapping the excess meat in pastry and baking it seemed like a very sensible idea.
Below follows our sausage roll recipe. I think Lincolnshire is the king of fillings, especially when partnered with some home smoked cheese but you could make this with any type of sausage filling. If you do, leave a comment and let me know what styles you come up with.
Jon and Liz’s Lincolnshire sausage roll
250g/1 pack unsalted butter.
A good pinch of salt
Beaten egg for glazing
One portion sausagemeat. I used Lincolnshire from the recipe below. I suppose you could buy it if you’re feeling lazy
Smoked Cheese – Grated
Firstly, freeze your stick of butter for an hour or two until it’s rock solid.
When you are ready to make your pastry, sift the flour and salt into a large mixing bowl, and grate the frozen butter into your flour, being sure to keep everything (including yourself) as chilled as possible. When all the butter is grated, take a palette knife and use it to combine the ingredients. Add cold water a tablespoon at a time and keep mixing until everything is well combined and you have a smooth pastry that doesn’t stick to the sides of the bowl. It’s important to keep this cool. You want to keep the flakes of butter as cold as possible to ensure that the pastry flakes nicely when cooked. You can use your hands to finish combining the ingredients if you need to.
Set aside your pastry to chill whilst you get on with preparing the filling.
Take your sausagemeat and form it into long sausages. You can do this with your hands, using the cling film method as per white pudding, or by feeding it through the sausage stuffer using the widest tube.
When you have prepared all of your sausages, take your pastry out of the fridge and roll it out on a lightly floured surface. You want to roll the pastry into a rectangle the same length as your filling and wide enough to fold over comfortably.
At this stage we brushed the pastry with a little Dijon mustard down one edge but this is optional.
Lay the filling down one edge of the pastry, leaving about a centimetre between the edge of the pastry and the meat.
Take your pastry and fold it snugly over the filling and press down. Trim off any excess pastry and crimp the edge with the back of a fork.
Brush the pastry with a little beaten egg and divide into individual sausage rolls of about three to four inches. You can now either bake them for 20 minutes at 190°C or freeze them and bake from frozen whenever you fancy one – about 30 mins should do it.
As a variation, we put a sprinkling of home smoked cheddar down one side of half the sausages before crimping them along the top. These were really tasty and definitely recommended as a variation. You could also try some pickle or stuffing in there. Experiment until you find a version you love.