Get this simple recipe for mini sausage rolls, and get ready to breathe a sigh of relief when they are eaten. Puff pastry purchased from the store makes it simple. Want to learn how to make sausage rolls with puff pastry? You’re in the right place. Find out how to quickly roll the puff pastry dough around the sausage filling and how to cut the rolls into bite-sized pieces. You can serve these tasty treats warm from the oven as an appetizer at a party or at an afternoon tea party. They go well with a lot of different tea party themes. They store well, and may be reheated in the oven or microwave. They also may be eaten cold, and make a terrific addition to a picnic. Pack some along for a delicious snack on the road. Fair warning: These are addictive. Are you willing to risk it? Read on for the best easy mini sausage rolls recipe!.
Visits to the home of my Canadian grandparents were highlights of my youth. I have many fond memories of walking to the corner bakery to purchase sausage rolls. When I was an adult and went on trips to Canada, I always made sure to buy sausage rolls at the grocery store. I have often wondered why American grocery stores and bakeries don’t offer sausage rolls as an option. They are such a handy, portable snack or meal. I could eat them for days. Years ago, I tried making them by creating the crust from scratch. The resulting sausage rolls were messy, unattractive, and not very tasty. Recently, I was thrilled to stumble across an easy recipe from Australia. The problem was that the measurements had to be changed to fit American units for everything from the amount of sausage to the temperature of the oven. It took a bit of experimenting, but here’s the result. I hope you’re pleased!.
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As a seasoned sausage roll aficionado, nothing disappoints me more than biting into what appears to be a golden, crispy pastry only to discover a sad, soggy bottom. While homemade sausage rolls are one of life’s great pleasures, mastering the art of keeping the bottom deliciously crispy can be tricky.
Through plenty of trial and error, I’ve learned the secrets to ensuring your sausage rolls have that ideal contrast of flaky pastry topping and sturdy, crisp base every time. Follow my proven tips below for guaranteed success in your sausage roll endeavors. Let’s banish soggy bottoms for good!
Choose Lean, Low-Moisture Sausages
The foundation of flawless sausage rolls starts with using the right type of sausage. Opt for sausages that have a meat content around 70% or less. These lower-fat sausages release less oil and moisture during cooking compared to fattier varieties This prevents sogginess by limiting the amount of fat and juices that can saturate the pastry base
Italian or breakfast-style sausages are great options, or you can make your own sausage meat mix using lean pork and chicken. Avoid highly seasoned, pre-cooked and high-fat sausages, which tend to ooze more liquid as they bake.
Add Breadcrumbs to Absorb Moisture
Breadcrumbs are a simple but magical ingredient for combating soggy sausage roll bottoms Adding a few tablespoons of plain dried breadcrumbs or panko to your sausage meat allows them to soak up any excess moisture released while baking
I like to mix the crumbs right into the sausage filling before wrapping them in the pastry. You’ll be amazed at how the crumbs lock in juices for a perfectly crispy underside.
Always Preheat Your Baking Trays
One of the biggest mistakes when baking sausage rolls is using a cold baking tray. The sudden temperature change from putting room temperature dough on a cold pan causes uneven cooking.
Be sure to preheat your baking trays for 5-10 minutes before adding your sausage rolls. Using hot trays sets the pastry faster for optimal crisping on the bottom.
Add a Touch of Cornstarch to Dry Out Fillings
For particularly juicy sausage fillings, stir in a bit of cornstarch to absorb more moisture. About 1-2 teaspoons per pound of sausage absorbs liquid and gives the filling a slightly thicker texture.
This tricks your sausage rolls into releasing less moisture downward into the pastry while baking. Just mix the cornstarch right in with the meat and other ingredients.
Skip the Microwave When Reheating
While microwaves seem like the quickest way to reheat leftover sausage rolls, they’ll lead to a disappointing soggy bottom. The microwave steams the pastry, making it limp and wet.
For crispy reheated rolls, use the oven. Place them on a preheated baking sheet at 400°F for 4-5 minutes until warmed through. The oven’s dry heat will revive the crispiness of the pastry.
Use Parchment Paper on Your Trays
Lining your baking trays with parchment paper or silicone mats provides a moisture barrier between the delicate pastry and the pan surface. This prevents sogginess from baking right on the metal tray.
The slick surface of parchment also keeps dough from sticking too aggressively while cooking. Carefully sliding rolls off the lining post-baking avoids ripping the bottoms.
Brush Egg Wash for a Protective Shield
Before popping your sausage rolls in the oven, brush the tops with egg wash. Blend together one egg beaten with 1-2 tbsp water or milk. Brush on gently.
This thin coating partially seals the surface of the dough, preventing moisture from escaping out the top into the pastry layers. It also gives your rolls a shining, golden brown finish!
Allow Rolls to Cool Before Serving
It’s tough to resist devouring a sausage roll straight out of the oven. But biting into extremely hot rolls can lead to leaking filling and mushy bottoms.
Let rolls cool for at least 10 minutes before serving. This short resting period allows the fats to solidify and the pastry to set. Enjoy rolls at room temperature or reheat later for ideal texture.
Use a Light Hand With the Filling
Heaping mounds of sausage inside the pastry sounds tempting, but overstuffing is one of the quickest paths to soggy bottoms. Too much filling means more moisture release.
Use a light hand, and don’t overfill. Adding a bit less meat ensures there’s enough pastry on the bottom to fully crisp up. Neatly sealed edges also prevent leaks.
With the right techniques and ingredients, you can transform your sausage rolls from soggy sadness to pastry perfection. Ditch the microwave, preheat those trays and go easy on the filling. Follow my tips and soon you’ll be biting into crispy, mouthwatering sausage rolls every time. Let’s banish soggy bottoms for good!
Do you put egg in sausage roll mix?
In this recipe, egg is mixed with milk and brushed on the pastry to help form a seal. The egg wash also gives the puff pastry a nice golden color when baked. Since this recipe doesn’t use eggs in the sausage mix, you might want to try other fillings for sausgaeg rolls. What if you use a meatloaf mixture as the stuffing for your sausage? Many meatloaf recipes, like bacon-wrapped meatloaf, do have eggs in them.
Mini Sausage Rolls Recipe Equipment
You will only need basic kitchen tools like measuring spoons and a mixing bowl to make this easy mini sausage rolls recipe. To make the recipe truly simple and frustration-free, you will also need:
1 rimmed baking pan (The 13 by 18-inch size is ideal)
1 silicone baking liner or parchment paper (This one is exactly like the one I have.)
1 serrated knife (It doesn’t have to be large. One about 5 to 6 inches long works well, like this one.)
1 large cutting board for rolling out the puff pastry and cutting the rolls into small pieces
Trying 3 Sausage Roll Recipes – Which One Will Be The Winner?
FAQ
How do you keep sausage rolls crispy?
How to stop puff pastry from getting a soggy bottom?
How to keep sausage rolls warm without going soggy?
How to fix a soggy bottom?
How do you keep sausage rolls from getting soggy?
Place the sausage rolls onto a lined baking tray and use a sharp knife to cut diagonal slits across the pastry. To avoid a soggy bottom, chill the sausage rolls in the freezer or fridge for at least 5 to 10 minutes (10 minutes for best results). This prevents the bottom of the pastry going soggy when baking in the oven.
Why do sausage rolls go soggy?
When the sausage rolls are freshly baked and warm avoid covering it with foil or with cling film, the condensation will cause the pastry to go soggy. Adding breadcrumbs to the sausage mixture helps prevent the puff pastry from going soggy too, they also make the sausage rolls more filling.
Can you cook sausage rolls on a cold tray?
This is because using a cold tray can cause the pastry to cook unevenly and become soggy. To preheat your baking tray, simply place it in the oven for a few minutes before adding your sausage rolls. This will help to set the pastry faster and prevent it from becoming soggy.
Why do sausage rolls taste bad?
Not only do they look unappetizing, but they also taste bad. There are several reasons why sausage rolls can become soggy, including excess fat and moisture. When the pastry is exposed to too much moisture, it can become soft and lose its crispness. Excess fat can also cause the pastry to become soggy, as it seeps into the pastry during baking.