The Corner House Sausage Roll
- Matt Sworder
- May 28
- 2 min read
This is a fantastic bar snack and a great example of how the humble sausage roll can be so delicious when freshly baked using quality sausage meat and homemade pastry. Alternatively, do not cut into slices at the end and keep it as one log that would look visually stunning at a party and a real crowd pleaser. Simply bake for 25 minutes rather than 12.
Dish Difficulty: Medium
Serves: 10 as a party snack
Ingredients
For the pastry:
175g butter, pre-frozen
225g plain flour
Pinch of salt
1 egg, for the egg wash only
Salt and pepper
For the sausage meat:
500g good quality pork sausage meat, buy the best you can
1⁄2 bunch curly parsley, chopped
1 onion, finely chopped
3 garlic cloves, crushed and roughly chopped
A few sprigs of thyme, picked and roughly chopped
Pinch of salt and freshly ground black pepper
Preparation
For the pastry:
Grate the frozen butter using the food processor with the grater blade or on a hand grater. The butter ought to stay nice and cold, so avoid over-handling.
Place the plain flour in a mixing bowl with the salt and mix in the grated butter.
Add just enough cold water (small splash at a time) to combine all ingredients.
As soon as it’s roughly combined cover with cling film and leave to chill in the fridge. Rest for 1 hour.
For the sausage meat:
Meanwhile mix all the sausage meat ingredients together and mould into a barrel 5cm in diameter. Place back in the fridge.
Flour a clean bench and roll the pastry to the thickness of a pound coin into a rectangle.
Place the barrel of sausage meat in the centre of the rectangle and fold the top and the bottom over the barrel so that it’s nice and tight. Seal with a little egg wash, then do the same with the sides and turn over so that the creases are on the bottom.
Place on a baking tray lined with baking paper. Egg wash the top and place in the freezer for a few hours until it sets and you can cut nice 1.5 cm slices.
Cook in the oven at 180°C for 12 minutes.
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