Ploughmans Sausage Rolls
With crispy golden flaky pastry wrapped around a soft and delicious cheese and pickle filling, these Ploughmans sausage rolls are a favourite at picnics and will disappear in no time!
Equipment
- 2 baking sheets
Ingredients
- 400g (14 oz) pork sausages, approx 4 sausages
- 17g (⅓c) breadcrumbs
- 6 tablespoons Branston pickle
- 80g (3 oz) cheddar cheese grated
- ¼ teaspoon black pepper
- 1 sheet puff pastry (approx 160-170g / 6 oz in weight)
- 1 egg, beaten optional
Instructions
- Preheat the oven to 190˚C fan/ 210˚C / 410˚F.
- Line two baking trays with baking parchment/baking paper.
- In a medium mixing bowl squeeze the sausage meat out from the sausage casings. Add the breadcrumbs, Branston pickle, grated cheese and black pepper.
- Mix well to combine.
- Lay out your pastry sheet on a wooden board and cut it in half to make 2 rectangles.
- Spoon half the sausage mixture down the centre of one rectangle. Repeat with the other filling and rectangle.
- Using a little beaten egg (or milk or water if not using an egg), brush down one long side of the pastry, then roll the pastry over the sausage mixture. Repeat with the other rectangle.
- Cut each long sausage roll in half, then cut each half in to 3.
- Place on a lined baking tray, leaving a little bit of room in between each sausage roll.
- Brush the tops of each sausage roll with a little beaten egg.
- Place in the preheated oven and bake for 25-30 minutes, until golden and cooked through.
- Serve warm or cold.
Video
Notes
- Puff pastry – I have made these with Pampas puff pastry sheets, available in the freezer in Australian supermarkets. Each sheet is approx 160g, which is equivalent to half a Jus-roll puff pastry sheet or just over a quarter of a 500g puff pastry block if you are in the UK. Or as in these photos, Careme all butter puff pastry which is equivalent to .
- Sausages – use the best quality pork sausages that you can. You can buy 400g sausage meat rather than sausages to save squeezing the sausage meat out from the cases.
- Cheese – cheddar cheese, a vintage cheddar would add a lovely tangy flavour, or you can use tasty cheese.
- Pickle – this recipe uses Branston pickle, a classic British sweet pickle. It can be found in supermarkets in Australia, but you can substitute with your favourite chutney. A caramelised onion chutney would be especially delicious.
- Breadcrumbs – you can use panko breadcrumbs or homemade breadcrumbs whizzing up a slice of bread in a mini blender, but you can use bought breadcrumbs too. I find using panko crumbs gives a lighter filling.
- Black pepper – the sausage meat and cheese tend to be salty enough, but a sprinkling of freshly ground black pepper is recommended.
- Press the log of sausage meat together firmly on the pastry, making sure it is compact.
- Chilling the pastry – once you have encased the sausage meat in the pastry, place in the fridge for 30 minutes. This helps chill the pasty making it easier to cut neatly. You don’t have to do this step, and often when making homemade sausage rolls for the family I just cut the sausage rolls straight away, however the rolls are sometimes a little flatter than had I chilled them.
- Egg free sausage rolls - the egg wash is purely optional so you can leave it out. Use milk or water to seal the pastry. The egg wash makes the sausage rolls lovely and shiny and a beautiful golden brown, so keep this in mind if you leave out this step.
Nutrition
Calories: 107kcalCarbohydrates: 1gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 222mgPotassium: 85mgFiber: 0.1gSugar: 0.1gVitamin A: 25IUVitamin C: 0.2mgCalcium: 6mgIron: 0.4mg
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