Sourdough Sausage Rolls

5 from 2 votes

Delicious, savory sausage filling wrapped in crisp, flaky sourdough puff pastry these Sourdough Sausage Rolls are a definite crowd-pleaser and the perfect party appetizer.

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: British

Servings: sausage rolls

Calories: 281kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Sourdough Rough Puff Pastry

200 grams all-purpose flour
7 grams salt
113 grams sourdough discard
75 grams water
226 grams unsalted butter cold and cut into 1 tablespoon portions

Filling

454 grams sausage no casings
½ medium-sized onion finely diced
1 teaspoon dried sage
1 teaspoon black pepper ground
⅛ teaspoon nutmeg grated
½ teaspoon coriander seeds ground
½ teaspoon fennel seeds ground
salt to taste

Egg Wash

1 egg white and yolk separated

Metric - US Customary

Instructions

Crust

Make the crust: Whisk the salt and all-purpose flour together in a large bowl.
200 grams all-purpose flour, 7 grams salt
Toss the butter in the flour mixture, squeezing and rubbing the butter into the flour. Dissolve the discard in the water.
226 grams unsalted butter
Create a well in the center of the flour and pour the dissolved discard into the center. Stir the mixture together until most of the flour looks hydrated.
113 grams sourdough discard, 75 grams water
Lightly knead the mixture until it comes together into a shaggy dough, a few bits of dry flour is OK, don't be tempted to add more water to the mixture.
Turn the dough out on to a large piece of plastic wrap. Flatten the dough out into a rectangle about 8 by 10 inches (this doesn't have to be exact). Make sure the dough is completely wrapped so that it doesn't dry out. Let the dough rest for 15 minutes. This will make it much easier to laminate.
Laminate the dough: Unwrap the dough and turn it out onto a heavily floured surface.
Complete Book Fold: Using a rolling pin, flatten the dough out into a large rectangle (about 18 by 8 inches, it doesn’t have to be exact). Fold the short sides towards so they meet in the center. Fold the dough in half and let it chill for 30 minutes.
Complete Letter Folds: Roll the dough out into a long rectangle (about 24 by 8 inches long). Fold the sides towards the center, overlapping like you’re folding a letter. Complete 2 to 3 letter folds in 30 minute intervals. Wrap the dough and chill it in between folds.
The dough should look cohesive and the butter will look more evenly distributed after the last fold.
Store: Wrap the dough back up in plastic and refrigerate for at least 2 hours before using.

Filling

Make the filling: Combine sausage, onion, dried sage and spices. Mix and massage the filling until the onions are evenly distributed and the filling feels a little sticky.
454 grams sausage, ½ medium-sized onion, 1 teaspoon dried sage, 1 teaspoon black pepper, ⅛ teaspoon nutmeg, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, salt
Season the filling: Fry 1 tablespoon of filling and taste for seasoning. Add more salt and pepper if needed. My filling was already salty enough so I did not need to add more salt.
Cover the bowl with plastic wrap and refrigerate until ready to use.

Assemble

Prepare the dough: Divide the dough in half (wrap ½ the dough in plastic wrap and return to the refrigerator for later use). On a heavily floured surface, roll the dough out into an 8-by-10-inch rectangle. Cut the dough in half lengthwise. Roll each portion into a 14-by-6-inch strip.
Fill: Transfer the dough to a parchment-lined baking sheet. Divide the filling into two even portions. Place half of the filling on one strip of dough, forming a long cylinder with a 1-inch margin at each end. Brush the edges with egg whites.
1 egg
Shape: Fold the long edges over the filling and pinch the seam shut. Turn the sausage rolls over so the seam is on the bottom. Brush the tops of the crust with egg yolk. Using a sharp serrated knife, cut the rolls into 2-inch portions.

Bake

Prep: Place sausage rolls on a large 18-by-13-inch baking sheet lined with parchment. Refrigerate the baking sheet until oven is hot. Preheat the oven to 400 F.
Bake: Bake the sausage rolls for 20 to 30 minutes or until the tops of the crust are golden brown and the sausage registers at least 165 F when probed with an instant-read thermometer.

Serving, storage and reheating

Enjoy: Transfer the sausage rolls to a wire rack and let them cool slightly before serving.
Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: These are best reheated in an air fryer or in the oven. Do not use the microwave or your sausage rolls will be soggy and greasy.
Air Fryer: Heat at 375 for 10 minutes
Oven: Heat at 350 for 15 minutes

Notes

When in doubt, use weight over volume measures.

If your butter begins to melt while you are laminating, simply wrap your dough in plastic wrap and chill before continuing.

Store puff pastry in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition