Having made the sausagemeat for rolls it’s a fairly simple task to make it into sausage rolls.
I prefer to use a rough puff pastry rather than a shortcrust or shop-bought puff pastry but these could also be used. I make the pastry using this quick rough puff pastry recipe.
I’ve dropped a clanger by not taking a photo of the sheet of pastry after it’s rolled out but I roll it to approx 250mm (10″) by 400mm (16 “). Square the edge off that’s nearest you. I will make 2 long rolls from this that I’ll then divide each into 4 individual sausage rolls.
For approximately 100gm rolls use 170gm of sausage meat and roll pieces to form a long sausage to lay along the nearest edge. Then, lifting the pastry, roll it to just encase the meat. At this stage dampen the next inch or so of pastry with water (I think that water is better than egg wash for this) and roll the meat/pastry roll onto this. The roll can be cut away from the sheet at this stage.
The 150gm rolls that I made had roughly the same amount of pastry but had more than double the amount of sausage meat – I used about 370gm. I prefer the ratio of meat to pastry in the smaller ones.
You could use a thicker pastry for the larger ones by only rolling it 300mm – 325mm (12″-13″) wide and cutting 3 individual rolls from each long one. If you do this, use 230gm of meat per long roll.
It’s then just a case of cutting each long roll them into four.
Then brushing them with eggwash; I used just the egg yolk .
I cooked them in the fan oven at 190°C (375°F) for 30 minutes.
These are best eaten cold. For hot/warm ones I’d increase the spices/herbs in the sausage meat.
You can, of course, use this recipe to make smaller rolls for buffets etc.