Sausage rolls are a classic English savoury snack, and I can honestly say I have rarely seen them outside of the UK.
They are surprisingly easy to make—provided you have the right ingredients. For this batch, I used a ready-rolled sheet of flaky pastry, but shortcrust pastry works just as well. You’ll also need a packet of skinless sausages.
Method:
- Place the sausages along the edge of the pastry
- Cut enough pastry to fold over and enclose them
- Brush the edges with a little water to help seal
- Fold the pastry over and press to seal
- Snip or score the top of the pastry
- Brush with milk or an egg wash for a golden finish
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