Easy sausage rolls (2024)

FAQs

How to get crispy bottom on sausage rolls? ›

Why do my homemade sausage rolls have soggy bottoms? To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up.

Cooking instructions

Take half the sausagemeat mixture and form it into a long sausage shape down the centre of one pastry strip, leaving a clear border either side. Repeat with the remaining sausagemeat and pastry. Beat together the egg and Marmite in a small bowl then lightly brush over the pastry borders to glaze.

Space the rolls out on a baking sheet and bake in the oven for 30-35 mins, until golden, crispy and cooked through. Serve with ketchup mixed with crushed chillies, if you like.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.

The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.

No. Buying sausage meat just makes it a little easier as you don't need to remove the skin from sausages. You can use any sausages you have if you prefer. Just strip the skins off them before using.

What temperature should sausage rolls be? You should cook your sausage rolls until the meat reaches an internal temperature of 75C. The easiest way to measure this is with a hand held temperature probe.

From the Package. PORK, WATER, CONTAINS 2% OR LESS: CORN SYRUP, SALT, NATURAL FLAVOR, VINEGAR, SUGAR, PORK BROTH, MONOSODIUM GLUTAMATE.

A common reason for them splitting open is not enough cereal in the sausage mix. It's common to use breadcrumbs or even stale bread soaked in water. If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting.

Why is sausage roll meat pink? ›

The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat."

Here is how to stop soggy bottom sausage rolls. To keep your puff pastry from getting soggy on the bottom, try this: After baking, quickly remove the cooked sausage rolls onto a tray lined with paper towels. After a few minutes, when any extra grease has been absorbed, remove the paper towels.

Freezing - you can freeze your uncooked sausage rolls and simply bake from frozen allowing an extra 10 minutes cooking time. Open freeze (on a tray without any cover) and then once frozen pack into a bag or box. Or freeze cooked ones, defrost and serve cold or refresh in a hot oven for 5 minutes.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.