With flaky golden pastry and extra flavour from pickle and thyme, these jumbo rolls will satisfy any appetite (or you can make them smaller for great portable picnic fare). 

Makes
6

Preparation

30min

Cooking

30min

Skill level

Mid
By
Average: 3.3 (108 votes)
Yum

"Make your sausage rolls any size you want, but don’t expect them to last long. They go down a treat!" says Paul Hollywood. 

Ingredients

  • 400 g puff pastry or rough puff
  • 450 g sausage meat or de-skinned sausages (see Note)
  • Salt
  • White pepper
  • 3 tsp chopped fresh thyme
  • 60 g pickle (such as Branston)
  • 1 egg, lightly beaten

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Start the recipe the day before if you're making your own puff pastry.

1. Pre-heat the oven to 200°C / 400°F. Line two baking trays with parchment paper.

2. Roll out the pastry to a 60 cm x 20cm rectangle. Trim the edges to neaten. Cut into six even rectangles.

3. Mix the sausage meat with the thyme in a bowl. Season with salt and pepper. Divide the sausage meat into 6 even portions. Roll each portion into a sausage shape.

4. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Wet the short end and roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.

5. Place the sausage rolls seam side down on the lined trays. Brush with egg wash. For the effect Paul has created, use the back of a knife to score lines across each sausage roll. Bake for 30 minutes, or until golden brown and cooked through.

 

Note

•Paul uses pork sausage meat when he makes this in his show, Paul Hollywood’s Pies and Puds, but says you can use any meat you like. In his book The Weekend Baker, he explains that he likes to buy good-quality sausages and remove the meat from the skins, and then add extra ingredients to up the flavour.