Sausage Rolls

In a sausage roll, I like the ratio of pastry to meat to be greater than most fancy sausage rolls provide. Don’t skimp on the pastry!

The longer cooking time required by a massive lump of pork makes for a too-solid sausage filling.

Tender pastry and tender sausage meat from a briefer bake makes for the perfect sausage roll when warm, and easily fits in the mouth.

I make Delia Smith’s recipe at Christmas, whose ratio is golden. I like to eat them hot, with copious ketchup.

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