Today, I’m going to share with you a delicious recipe for sausage rolls, inspired by the famous British cook Delia Smith. Sausage rolls are a classic snack that can be enjoyed at any time of the year, but especially during the festive season. They are easy to make, and you can customize them with your favorite herbs and spices.
In this recipe, I’ll show you how to make your own quick flaky pastry, which is much better than the store-bought one. I’ll also give you some tips on how to make the filling juicy and flavorful, using good quality pork sausagemeat, onion, and sage. You’ll love these sausage rolls, whether you serve them hot or cold, with some pickled shallots and crisp celery, or with some ketchup or mustard. They are also great for freezing, so you can make a big batch and enjoy them whenever you want.
So, let’s get started with the recipe!
What is Delia Smith Sausage Rolls Recipe?
Delia Smith is a famous British cook, writer, and television presenter, who has been teaching people how to cook for over 50 years. She is known for her simple, reliable, and delicious recipes, that anyone can follow. One of her most popular recipes is for sausage rolls, which are a classic British snack made of pastry wrapped around a meat filling. Delia Smith’s sausage rolls recipe is easy to make and uses a quick flaky pastry that is much better than the store-bought one. The filling is made of pork sausagemeat, onion, and sage, and is juicy and flavorful. The sausage rolls are baked until golden and crisp and can be enjoyed hot or cold, with some pickles or sauces.
Must Try Recipes:
Why You Love this Recipe
This recipe isn’t just about making a dish; it’s about creating an experience.
Here’s why it’s a favorite:
- Simplicity in Preparation: With minimal ingredients and straightforward equipment, this recipe is accessible to anyone, whether you’re a novice or an experienced cook.
- Customization at Your Fingertips: The true charm of this recipe lies in its adaptability. Whether it’s experimenting with different meats or adding a personal touch with your choice of herbs and spices, this recipe caters to all tastes.
- A Symphony of Flavors and Textures: Every bite offers the perfect blend of a flaky, buttery pastry coupled with a rich, savory filling. It’s a taste that resonates with comfort and indulgence.
- Versatile for Any Occasion: These sausage rolls are not just food; they’re a versatile companion for various settings. Be it a casual snack, a refined appetizer, a satisfying lunch, or dinner, or even a delightful addition to your picnic or lunchbox, they fit seamlessly into any meal plan.
- Convenience of Bulk Cooking and Storage: The recipe is ideal for preparing in large quantities. You can freeze a batch and enjoy the luxury of having a delicious snack ready in minutes, perfect for those busy days or unexpected guests.
Ingredients Needed to Make Delia Smith Sausage Rolls
You need the following ingredients to make this recipe
For the quick flaky pastry:
- 75g block butter
- 110g plain flour
- A pinch of salt
- Cold water to mix
For the filling:
- 225g good quality pork sausagemeat
- ½ medium or 1 small onion, finely chopped
- 1 tablespoon of chopped fresh sage, or 1 teaspoon of dried sage
- Salt and black pepper, to taste
- 1 egg, beaten, to glaze
You will need:
- A large baking sheet, lined or lightly greased
- A grater
- A small palette knife
- A rolling pin
- A small sharp knife
- A pair of scissors
Instructions to Make Delia Smith Sausage Rolls
Step 1: Make the pastry
- Cut the butter into small pieces and put it in the freezer for about 45 minutes, until it is very hard.
- Sift the flour and salt into a large mixing bowl.
- Toss the butter pieces in the flour and coat them well.
- Using the coarse side of the grater, grate the butter into the flour, holding it with a piece of foil or parchment paper to prevent it from melting. Keep dipping the butter in the flour and changing the sides you hold until you have grated all of it.
- You should have a pile of butter curls coated with flour. Use a small palette knife to toss and distribute them evenly in the flour. Do not use your hands yet, as you want to keep the butter cold and separate.
- Sprinkle a tablespoon of cold water over the mixture and use the palette knife to bring it together. Add more water, a little at a time, until you have a dough that comes together and leaves the bowl clean. You will need more water than for a shortcrust pastry, as the dough should be soft and pliable, but not sticky.
- Pat the dough into a square and wrap it in a piece of foil or parchment paper. Refrigerate it for 30 minutes to let it rest.
Step 2: Make the filling
- In a medium mixing bowl, combine the sausagemeat, onion, sage, salt, and pepper. Mix well with your hands or a fork, until everything is well incorporated. You can also use a food processor to chop the onion and sage and blend them with the sausagemeat if you prefer a smoother texture.
- Divide the filling into two equal portions and roll each one into a long sausage, about 30cm long. You can sprinkle some flour on your hands and the surface to prevent the filling from sticking. Put the sausages on a piece of foil or parchment paper and set them aside.
Step 3: Assemble the sausage rolls
- Preheat the oven to 220°C, Gas mark 7.
- Take the pastry out of the fridge and unwrap it. On a lightly floured surface, roll it out into a thin oblong, about 30 x 20cm. Cut it into two strips, each 30 x 10cm.
- Place one sausage on top of one strip of pastry, leaving some space at the edges. Brush some beaten egg along one edge of the pastry, then fold the other edge over and seal it as carefully as possible. Press the edges with a fork to make a decorative pattern and to ensure a tight seal. Roll the whole thing over so that the sealed edge is underneath. Repeat with the other sausage and strip of pastry.
- Use a small sharp knife to cut each roll into six smaller rolls, each about 5cm long. Make sure to cut all the way through the pastry and the filling, so that the rolls are separated. Snip three V shapes on the top of each roll with the end of the scissors, to create some steam vents and to make them look more attractive. Brush the tops of the rolls with some more beaten egg, to give them a nice golden crust.
Step 4: Bake the sausage rolls
- Place the rolls on the prepared baking sheet, leaving some space between them. Bake them high in the oven for 20 to 25 minutes, or until they are puffed up and golden brown. You may need to rotate the baking sheet halfway through the baking time, to ensure even browning.
- Remove the rolls from the oven and transfer them to a wire rack to cool slightly. You can enjoy them while they are still warm, or let them cool completely and store them in an airtight container. You can also freeze them for up to a month, and reheat them in a hot oven for 5 minutes, after defrosting them at room temperature for an hour.
What Do I Serve With Delia Smith Sausage Rolls
Delia Smith’s sausage rolls are a delight in themselves, but their charm increases manifold when paired with the right accompaniments. Depending on your preference or the occasion, here are some serving ideas:
- Pickled Shallots and Crisp Celery: Following Delia Smith’s own suggestion, this combination offers a delightful crunch and a tangy kick, balancing the richness of the sausage rolls.
- Classic Condiments – Ketchup or Mustard: These timeless condiments are a simple yet perfect match for the savory flavors of the sausage rolls, adding a familiar and comforting taste.
- Chutney or Relish: If you’re inclined towards a fusion of sweet and spicy, chutneys or relishes can be your go-to. They add an exciting layer of flavor to each bite.
- Salad or Coleslaw: For a lighter side, a fresh salad or a creamy coleslaw can provide a refreshing contrast to the warm, buttery pastry.
- Hearty Companions – Soup or Stew: In colder months, pairing these sausage rolls with a hearty soup or stew makes for a satisfying and warming meal.
Expert Tips for Perfect Delia Smith Sausage Rolls
Achieving perfection in making Delia Smith’s sausage rolls is all about attention to detail.
Here are some expert tips to elevate your sausage rolls:
- Choose High-Quality Ingredients: The foundation of a great sausage roll lies in its ingredients. Opt for premium butter and quality sausage meat for a noticeable difference in flavor and texture.
- Maintain Cold Butter: For that ideal flaky pastry, ensure your butter is cold throughout the preparation process. This helps create those desirable, crisp layers.
- Season to Taste: Before you encase the filling in the pastry, taste it. Adjusting the seasoning at this stage ensures your sausage rolls are flavorful through every bite.
- Secure Sealing: A good seal on your pastry edges prevents the filling from escaping during baking. Press down with a fork for both a functional and decorative finish.
- Even Sizing and Venting: Uniform sizing ensures consistent cooking and small vents on top of each roll let steam escape, contributing to a well-puffed pastry.
- Egg Wash for Golden Finish: A light brushing of beaten egg on the pastry surface imparts a beautiful golden hue as it bakes.
Creative Variations of Delia Smith Sausage Rolls
Delia Smith’s sausage rolls are versatile, allowing for numerous tasty variations.
Here’s how you can add your own twist:
- Diverse Meat Selection: Experiment with different meats such as beef, lamb, chicken, or turkey. Mixing various meats can also offer unique flavors.
- Innovative Filling Additions: Personalize your filling by adding cheese, bacon, nuts, dried fruits, or different herbs and spices, tailoring it to your taste preferences.
- Shortcut with Puff Pastry: If time is tight or you prefer a lighter pastry, use ready-made puff pastry as a convenient and effective alternative.
- Mini Sausage Rolls for Appetizers: Create bite-sized delights by cutting the rolls into smaller segments, approximately 2.5cm each. These mini versions are perfect as appetizers or party snacks.
- Sausage Plait for Visual Appeal: For a visually striking presentation, make a sausage plait. Roll the pastry into a rectangle, add the filling in the center, and then create a braided effect with diagonal pastry cuts. Brush with egg and bake as usual for a stunning result.
How do I store and Freeze Delia Smith Sausage Rolls Leftovers?
Safely storing leftover sausage rolls ensures they remain delicious for later enjoyment. Here’s how to do it:
- Place any leftovers in an airtight container and refrigerate for up to 3 days. This keeps them fresh and ready to eat.
Freezing for Longer Storage:
- Allow the rolls to cool completely on a wire rack.
- Wrap each roll individually in foil or parchment paper. This step is crucial to prevent freezer burn and preserve the rolls’ texture.
- Store the wrapped rolls in a freezer bag or a container. Label with the date and content for easy identification.
- Lay the rolls flat in the freezer initially. Once fully frozen, you can rearrange them to save space.
How do I reheat Delia Smith Sausage Rolls Leftovers?
Reheating sausage rolls correctly can bring back their fresh-baked taste and texture. Here’s how:
Oven Method (Recommended for Crispiness):
- Preheat your oven to 200°C (Gas mark 6).
- Unwrap the sausage rolls and space them out on a baking sheet.
- Bake for 10 to 15 minutes. This timing ensures they heat through and regain their crisp exterior.
- Serve warm for the best taste, or allow them to cool to room temperature if preferred.
Microwave Method (Quick and Convenient):
- Unwrap the sausage rolls and arrange them on a microwave-safe plate.
- Cover them loosely with a paper towel. This step helps maintain moisture.
- Microwave on high for 30 seconds to 1 minute, depending on the quantity. This method is best for quickly heating individual servings.
- Enjoy warm, or let them cool for a moment before serving.
Nutrition value per serving (based on 12 servings):
- Calories: 200 kcal
- Fat: 14 g
- Carbohydrates: 12 g
- Protein: 7 g
Can I Prepare These Sausage Rolls in Advance?
Yes, you can prepare Delia Smith’s Sausage Rolls in advance, which makes them perfect for parties or meal prep. You can assemble the rolls and keep them refrigerated for up to 24 hours before you need to bake them. Alternatively, you can freeze the assembled, uncooked sausage rolls. Just add a few extra minutes to the baking time if you’re cooking them straight from frozen.
How Can I Ensure My Pastry Doesn’t Become Soggy?
To prevent a soggy pastry, there are a couple of key steps to follow. First, make sure the filling is not too moist. If you’re adding ingredients like onions, cook them slightly beforehand to remove excess moisture. Secondly, keeping the pastry cold until it goes into the oven is crucial. This ensures the butter in the pastry melts during baking, creating steam that puffs up the layers of dough. Lastly, baking at a high temperature helps the pastry cook quickly and become crisp.
Can I Make Delia Smith’s Sausage Rolls Vegetarian?
Absolutely! You can easily adapt this recipe for a vegetarian version. Instead of traditional pork sausage meat, use your preferred vegetarian alternative, like soy-based sausage or a mixture of lentils, mushrooms, and breadcrumbs for texture. Keep the rest of the recipe the same, and you’ll have a delicious vegetarian version of these classic sausage rolls.
How do I make the pastry flaky and crisp?
To make the pastry flaky and crisp, you need to keep the butter cold and separate and do not overwork the pastry. You can use a grater to grate the butter into the flour and toss it with a palette knife. Then add cold water gradually, and bring the dough together with your hands. Refrigerate the dough for 30 minutes before rolling it out. You can also use ready-made puff pastry instead of making your own flaky pastry if you prefer a lighter texture.
How do I prevent the filling from leaking out during baking?
To prevent the filling from leaking out during baking, you need to seal the edges of the pastry well, and press them with a fork. You can also brush some beaten egg along one edge of the pastry, before folding it over the filling, to help it stick. Roll the whole thing over so that the sealed edge is underneath. You can also make some vents on the top of each roll with a pair of scissors, to allow the steam to escape and the pastry to puff up.
How do I make the filling juicy and flavorful?
To make the filling juicy and flavorful, you need to use good quality pork sausagemeat and season it well with salt, pepper, onion, and sage. You can also add some cheese, bacon, nuts, dried fruits, or other herbs and spices to the filling, to suit your taste and preferences. You can also use a food processor to chop the onion and sage and blend them with the sausagemeat if you prefer a smoother texture.
I hope you enjoyed this recipe for sausage rolls, inspired by Delia Smith. They are a classic British snack that are easy to make and delicious to eat. They are also great for freezing and reheating, so you can always have some on hand for a quick bite. Try them out and let me know what you think in the comments below. And if you liked this recipe, don’t forget to share it with your friends and family.
Thank you for reading and happy cooking!