I had never heard of sausage rolls before moving to the UK. In my mind, when I head sausages I automatically assumed they were the breakfast sausages we are used to in North American, which are essentially heavily spiced and salted hotdogs, or the bratwursts you have on the BBQ. How wrong I was. Sausage rolls are, no question about it, delicious. Essentially they are sausage meat wrapped inside puff pastry. There are no redeeming healthy qualities in them.
I had never made them before, but faced with leftover sausage meat and ready to roll puff pastry I decided to give them a go. Essentially you roll out the puff pastry dough until it is about as thin as a pound coin (about 1/2 a centimetre) and place your sausage meat (out of the casing) in a tube life fashion in a line down the centre. Roll the dough over, seal with a bit of water and cut into sections. Bake for 20min and your down.
Now, you can do this and create a tasty sausage roll. However, there are some key changes you should really make. First is the quality of the sausage meat, as I’ve discovered it really helps if you use good quality meat, preferably from a butcher rather than from the grocery store as it generally means less fat and more meat.
Secondly there what you can possibly add to the meat for flavour. I used up some of the extra cranberry sauce from Christmas, along with some finely chopped sage and salt and pepper. A great taste combo that went well with the with our plethora of leftover cheese and meat from Christmas dinner. A bit of cubed brie would also have added to the flavour.