British
Sausage Rolls
Handmade rough puff pastry enfolds sage-and-thyme pork in these crisp, deeply golden British sausage rolls.
16 servings · 50 minutes prep · 40 minutes cook
Ingredients
Rough puff pastry
- 2 cups plus 1 tbsp
- 1 3/4 tsp, Diamond Crystal kosher salt
- 18 tbsp, cold and divided
- 1/2 cup, ice-cold
- 1 tsp, fresh
Pork filling
- 1 tbsp
- 3/4 cup, finely diced
- 1/2 cup, fresh white breadcrumbs, loosely packed
- 3 tbsp
- 1 lb, preferably 20–25% fat; kept cold
- 1 tbsp, fresh and finely chopped
- 2 tsp, fresh leaves
- 2 tsp
- 1 1/2 tsp, Diamond Crystal kosher salt
- 1 tsp, freshly ground
- 1/4 tsp
Assembly
- 1 tbsp, for rolling
- 1 large egg
- 1 tbsp
Directions
Make and fold the pastry
- In a {{tool:large-bowl}}, use a {{tool:whisk}} to combine the all purpose flour and kosher salt. Cut 4 tablespoons (57 g) of the unsalted butter into 1/2-inch (1.25-cm) cubes and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Coarsely grate the remaining 14 tablespoons (198 g) cold unsalted butter directly into the bowl. Toss gently so the strands remain distinct and flour-coated.
- Stir the ice water and lemon juice together. Pour them over the flour mixture and fold with a {{tool:fork}} until a shaggy dough forms. Press the dough together by hand without kneading; a few dry-looking patches are preferable to overworking it.
- On a lightly floured surface, shape the dough into a rectangle and use a {{tool:rolling-pin}} to roll it to approximately 8 by 18 inches (20 by 45 cm). Fold the bottom third upward and the top third over it like a letter. Rotate the dough 90 degrees, roll it out again, and repeat the fold. Wrap and refrigerate for 30 minutes.
- Give the chilled dough two more roll-and-fold turns in the same manner. Wrap and refrigerate for another 30 minutes. The finished dough should feel cold, firm, and visibly streaked with butter.
Prepare the filling
- While the pastry chills, melt the unsalted butter in a {{tool:small-skillet}} over medium-low heat. Add the yellow onion and cook for 7–9 minutes, stirring frequently with a {{tool:wooden-spoon}}, until soft and translucent but not browned. Transfer to a plate and cool completely.
- Combine the fresh breadcrumbs and whole milk in a {{tool:large-bowl}}. Let stand for 5 minutes, then add the cold ground pork, cooled onion, sage leaves, thyme, worcestershire sauce, kosher salt, black pepper, and ground mace.
- Mix with clean hands for about 45 seconds, just until evenly seasoned and slightly tacky. Do not overwork the pork. Refrigerate the filling while rolling the pastry.
Shape and chill
- Line two {{tool:rimmed-baking-sheet}}s with {{tool:parchment-paper}}. Divide the pastry in half, keeping one half refrigerated while working with the other.
- Using only as much of the measured all purpose flour as necessary, use the {{tool:rolling-pin}} to roll each pastry half into a 16-by-6-inch (40-by-15-cm) rectangle, approximately 1/8 inch (3–4 mm) thick.
- Divide the filling in half. With damp hands, shape each portion into an even 16-inch (40-cm) rope and place it lengthwise slightly off-center on a pastry rectangle.
- Beat the egg with the water. With a {{tool:pastry-brush}}, lightly brush the exposed long edge of each pastry rectangle with egg wash. Bring the nearer side of pastry snugly over the filling, then roll forward to enclose it. Press the seam firmly closed and place the log seam-side down.
- With a sharp {{tool:chef-knife}}, cut each log crosswise into 8 equal pieces. Arrange them at least 2 inches (5 cm) apart on the prepared sheets. Refrigerate uncovered for 30 minutes, until the pastry and filling are firm.
Bake
- Position racks in the upper and lower thirds of the {{tool:oven}} and heat to 425°F (220°C).
- Brush the chilled rolls lightly with the remaining egg wash, keeping it off the cut pastry edges so the layers can rise freely. Cut two short steam vents through the top of each roll, stopping when the knife reaches the filling.
- Bake for 10 minutes. Reduce the oven temperature to 400°F (200°C), rotate the pans from front to back and exchange their rack positions, then bake for another 18–24 minutes.
- The sausage rolls are done when the pastry is fully risen, crisp, and deep golden brown, with no pale or damp-looking pastry along the seams. Check with an {{tool:instant-read-thermometer}}; the center of the pork filling must register at least 160°F (71°C).
- Cool on the pans for 5 minutes, then transfer to a {{tool:wire-rack}}. Serve warm or at room temperature. Refrigerate leftovers within 2 hours and reheat in a 375°F (190°C) oven until hot and crisp.
