Can I make sausage rolls ahead of time for a party?

Yes, absolutely. You can assemble them the day before, cover the tray with cling film and keep them unbaked in the fridge overnight. Then egg wash and bake them fresh on the day. They will taste so much better than reheated ones.

What is the best sausage meat to use?

Plain pork sausage meat from the butcher or supermarket is ideal because it has the right fat content to stay juicy. Squeezing the filling out of good quality sausages works just as well if you cannot find loose sausage meat.

Do I need to cook the sausage meat before filling the pastry?

No, the raw sausage meat goes straight in and cooks fully in the oven along with the pastry. Just make sure your oven is properly preheated so everything bakes evenly and the meat reaches a safe internal temperature.

Can I use shortcrust pastry instead of puff?

You can, and some people actually prefer it for a sturdier less flaky roll. Shortcrust gives a denser more biscuity result. Puff pastry is the classic choice for that light layered shell, but shortcrust is a perfectly good swap especially if it is what you have on hand.

Easy Sausage Rolls Recipe for Bonfire Night Party Food

Name: Easy Sausage Rolls for Bonfire Night Party Food
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1620
Cuisine: British
Ingredients: 500g pork sausage meat (or sausages with the casings removed); 1 small onion, very finely grated or minced; 1 tsp dried mixed herbs; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 sheets ready-rolled puff pastry (approx 320g each), kept cold; 1 egg, beaten (for egg wash); A little flour for dusting if needed

1

Preheat the Oven

Heat your oven to 200C (180C fan) or 400F. Line two large baking trays with baking parchment and set aside.

2

Make the Sausage Filling

Put the sausage meat into a bowl along with the grated onion, dried herbs, Worcestershire sauce, garlic powder, salt and pepper. Mix everything together with your hands until evenly combined. Try not to overwork it.

3

Prepare the Pastry

Unroll one sheet of puff pastry on a lightly floured surface. Cut it in half lengthways so you have two long rectangles. Repeat with the second sheet so you have four rectangles total.

4

Add the Filling

Divide the sausage meat into four equal portions. Roll each portion into a long log shape and lay it along one long edge of each pastry rectangle, leaving about a 1cm border at the edge nearest to you.

5

Roll and Seal

Brush the far long edge of each pastry rectangle lightly with beaten egg. Roll the pastry over the sausage meat log, pressing firmly to seal. Press and crimp the seam with a fork to make sure it is well closed. Place seam-side down on the board.

6

Cut Into Rolls

Cut each long roll into four or five individual pieces depending on the size you want. For cocktail party bites make them about 4cm long. For more substantial rolls go for 6 to 7cm.

7

Egg Wash and Score

Arrange the rolls on the lined baking trays with a little space between each one. Brush the tops generously with beaten egg. Use a sharp knife to make two small diagonal slashes on top of each roll to let steam escape.

8

Bake

Bake in the preheated oven for 20 to 22 minutes until the pastry is deep golden and the sausage meat is cooked through. If you have two trays, swap them halfway through for even browning. Rest for five minutes before serving.