Lincolnshire Sausage Roll
Recipes with Lincolnshire Sausage
Lincolnshire sausage meat wrapped in flaky puff pastry and baked until golden. The sage in the sausage perfumes the pastry as it bakes. Eaten hot from the oven at a football match or cold from a bakery counter. England's most portable sausage format.
Prep Time
15 min
Cook Time
25 min
Servings
8
Difficulty
Easy
Ingredients
- 500g Lincolnshire sausage meat (squeeze from casings)
- 1 sheet ready-rolled puff pastry (320g)
- 1 egg, beaten
- 1 tsp sage (optional extra)
- Sesame seeds for topping
Steps
Preheat oven to 200°C. Unroll the puff pastry sheet on a lightly floured surface.
Form the sausage meat into a long log along the center of the pastry. Brush one long edge with beaten egg, fold the pastry over, and press to seal. Crimp with a fork.
Cut into 8 pieces. Score the tops with a sharp knife (3 diagonal slashes each). Brush with beaten egg and sprinkle sesame seeds.
Bake on a lined tray for 22-25 minutes until the pastry is puffed and deeply golden. Cool for 5 minutes before eating (the inside is molten).
Tips
Use sausage meat from a proper butcher, not a supermarket sausage. The higher meat content and coarser grind of a real Lincolnshire makes a better roll. Keep the pastry cold until the moment you fill it. Warm pastry will not puff.