Scottish Sausage Rolls

June 5: National Sausage Roll Day

As the weather is warming up, more places are holding Scottish festivals and Highland games and gatherings. We enjoy reuniting with Highlander’s clan members as well as watching the dancers, musicians and athletes. We also like browsing through the marketplace for tartan wear or imported Scottish souvenirs. But the best part is grazing on shortbread, Scotch eggs, meat pies, fish and chips and sausage rolls (but sorry, not haggis for Islander). 

When we have a hankering for festival food at home, we would make sausage rolls because they are easy to make and freeze for later. Then we just bake them up hot for teatime, snack or cultural exchange meals. They are always a hit and sausage rolls do deserve their own holiday, like today: National Sausage Roll Day!

Recipe

Ingredients

  • ½ cup onion, chopped
  • 1 teaspoon olive oil
  • 1 pound ground beef (we used Angus beef)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Pinch of dried thyme
  • flour
  • 1 package puff pastry/2 sheets (Pepperidge Farm brand), thawed
  • 1 egg beaten with 1 teaspoon water

Directions

In a small skillet over medium high heat, saute the chopped onions in olive oil until softened, around 5 minutes. Set aside. In a large mixing bowl, crumble the ground beef. Season with salt, pepper, garlic powder and dried thyme. Stir in the cooked onions. Mix well.

Shape the meat mixture into a ball and divide into four quarters. Stretch and roll each portion out into a long piece, around 12 inches long.

Sprinkle a little flour on a clean work surface. Unfold one sheet of puff pastry. Pinch the seams where it was folded to make it smoother. Use a rolling pin to roll out the sheet to measure 10×12 inches. Cut in two halves to measure 5×12 inches. Place meat mixture in the middle of each puff pastry half sheet.

Brush the edges of the puff pastry with egg wash. Fold over and roll. Use the tines of a fork to seals the seams. Repeat with the other sheet of puff pastry.

Lay all four of the rolled, meat-filled puff pastries on a baking pan lined with parchment paper. Brush egg wash on top. Slice each roll into four pieces for a total of 16 sausage rolls. Use a paring knife to cut small slits on top to vent.

Place the pan in the freezer and freeze until firm. Sausage rolls may be saved in a plastic zipper top bag until ready to cook. Preheat the oven to 400 degrees F. Line baking sheet with parchment paper. Place frozen sausage rolls on the prepared sheet at least 2 inches apart to allow for puffing up while baking. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the sausage rolls rest for 5 minutes on the baking sheet. Transfer to a plate and serve hot.

Notes

  • Keep the puff pastry as cold as possible so they are not too stretchy and sticky. Cover the sheet when not working with it so it does not dry out.
  • Sausage rolls may be served with dipping sauces, such as HP Sauce or mustard. 
  • Thanks to Lady Kate G. and a few other members from Highlander’s clan who shared variations of their sausage roll recipes. We personally found that sauteing the onions and then adding them to the ground beef enhanced the flavor overall.