Sausage Rolls.

My friend sprinkles hers with fenugreek seeds before baking, very tasty.

I always use well flavoured sausages such as red onion or apple and herbs or Cumberland (use scissors to nick the skin to remove it easily)
One 500g pack is perfect for one ready rolled Jus-Rol puff pastry and using the baking sheet provided can be done with no mess whatsoever (useful for me #messycook)
Egg to glaze then sprinkle with mixed herbs or coarsely ground black.pepper.
I often leave them the length of each sausage as a light lunch or alternatively snip them with scissors to make tiny ones.

Using mince pie baking tins for sausage rolls is a clever idea. They'll turn out round, but the taste should be just as delicious.

Made sausage rolls this morning. I say sausage rolls, but they were actually slices as I cut the pastry into uneven lengths. I took them to my daughter's this afternoon along with a sherry biscuit log.
Both were enjoyed by our grandchildren.

I find the texture of the meat in butchers’ sausages is often coarser than plain sausagemeat. I much prefer sausagemeat, chopped onions and my own choice of seasoning in sausage rolls.

Calendargirl if your butcher makes his own sausagemeat he will be putting his own sausagemeat into his sausages as well - that is why it is called sausagemeat. So buying his sausages to make sausage rolls will be the same as buying his sausage meat, but in a more handleable form.

Try putting a little Branson pickle in your sausage rolls or any pickle
Always get positive comments
If I remember correctly it was a Mary Berry suggestion

Those brownies look good MsPH

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I live in the states and married a British guy forty years ago. And he brought sausage rolls into my life! It took me a couple of years to figure out that using puff pastry sheets and ground pork sausage was the way to go! Christmas eve is a wonderful time. We stuff ourselves with sausage rolls, mincemeat tarts, and eggnog! Christmas morning we enjoy them cold or warm. It is such a special yearly treat. You really can’t just buy them here in the states!

Ready made puff pasty and skinned, good quality, tasty sausages. Quite thin pastry, egg washed before baking they are always popular. These days I make three batches. One disappears shared between several neighbours, two for us. The final batch is always made on Christmas Eve. Part of family tradition. No, they aren’t identical when they emerge from the oven and some are a very odd shape, doesn’t matter here.

You could get the meat into an even roll by squeezing it through a piping bag. Mush it about in the bag first to work out all the air bubbles.

I make veggie sausage rolls by skinning Richmond veggie sausage. They taste lovely. I’ve also made a Christmas pie - very similar filling to sausage rolls but I add a layer of cranberry sauce and some extra bits. Not tried it yet though so it might be rubbish 😂 and I use ready made pastry 🥮

Just buy them !

I made my own pastry for sausage rolls once. Never again. I always use ready-rolled bought pastry, and sausagemeat (not sausages) mixed with chopped onions, dried sage and salt and pepper. I put the roll of sausagemeat mix towards the left edge of the pastry and bring the right side over to the left edge rather than joining down the middle.

I make my Mother's invention = Sausage Swirls thus -
Roll out a bought pastry to a not too thin rectangle, spread with sausage meat (I use Square sliced sausage) and any herbs, spices or finely chopped onion you fancy. Roll up like a Swiss roll, cut into half inch thick slices brush with a little butter or oil. and bake. I have used the same technic but larger to create Danish Pastries, using dried fruit or jam as the filling and lightly icing when cool.

Shysal I find that particular brand of sausages are very fatty so the pastry ends up crispy but translucent with fat. I get the supermarket's extra special sausages or chipolatas, far less fat in them. Some have thin skins so can be used as they are.

Even Mary Berry admits to using bought puff pastry!

Calendargirl

shysal

Good idea, but if you mean the bought cocktail type sausages, DH would not be happy, has to be proper local butcher’s sausage meat.

Fussy I know.

Not as good as butchers sausages but better than cocktail ones!

GrannyLaine

Would it help if you used sausages rather than sausage meat and simply squeezed them out of their skins to make sure they are uniform?

This is what I do, and I use shop-made pastry too.

I use a pair of scissors rather than a knife to cut the pastry in half as Calipso does as I find they don't drag the edges.

Egg wash over the top makes them shiny.

If I'm feeling adventurous I don't cut all the way through and bend the whole lot into a spiral so each one has to be broken off as it is going to be eaten. No-one cares about the shape!

Personally I think the taste matters far more than the shape. A friend makes delicious ones using good quality sausage meat and adding onion and Worcestershire sauce. Nobody cares whether they are all equal or the same shape, we just devour them.

I mean this kindly: if you don’t like making them, then don’t bother. If your husband wants them, and, more, is picky about how they are made, he’d can always make them himself.

Would it help if you used sausages rather than sausage meat and simply squeezed them out of their skins to make sure they are uniform?

I use Delia Smith's recipe with her quick/cheats flaky pastry, but without the added onion. They are delicious but I make quite a lot more pastry than the recipe states so I can roll it out roughly and then cut to a proper rectangle.

shysal

Good idea, but if you mean the bought cocktail type sausages, DH would not be happy, has to be proper local butcher’s sausage meat.

Fussy I know.

If you use skinless sausages for the filling the shape is good.