Sausage Rolls

A British/International recipe for making 8 large or 16 small party-size sausage rolls using an air fryer. The process involves a high-heat intensity of 190°C (375°F) to shock the pastry and render fat quickly, ensuring a crisp exterior and cooked interior.

Ingredients

• 500g (1.1 lbs) good quality pork sausages (approx. 6-8 sausages)
• 1 small onion (finely chopped or grated)
• 2 cloves garlic (crushed or minced)
• 1 teaspoon dried sage (or 1 tbsp fresh, chopped)
• 1 teaspoon dried thyme
• ½ teaspoon black pepper (freshly ground)
• ½ teaspoon salt (to taste)
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 2 tablespoons breadcrumbs (panko or regular)
• 1 egg yolk (for the filling)
• 1 sheet (approx. 320g / 11 oz) all-butter puff pastry (chilled)
• 1 large egg (beaten, for egg wash)
• Flour (for dusting)
• Sea salt flakes (for sprinkling, optional)

Instructions

1. Remove the sausage meat from the casings and place in a medium mixing bowl.
2. Add the finely chopped onion, crushed garlic, dried sage, thyme, black pepper, salt, Worcestershire sauce, breadcrumbs, and egg yolk to the meat.
3. Mix thoroughly using hands until slightly sticky and homogeneous, being careful not to over-mix.
4. Cover and refrigerate the mixture while preparing the pastry.
5. Lightly flour a work surface and roll out the puff pastry sheet into a rectangle roughly 12 x 10 inches (30 x 25 cm) and about ¼ inch (5mm) thick.
6. Cut the pastry sheet lengthwise into two long, even strips (each about 5 inches / 12 cm wide).
7. Roll half of the sausage mixture into a long cylinder (approx. 1 inch / 2.5cm thick) and place it along the center of one pastry strip. Repeat with the remaining mixture on the second strip.
8. Brush one long edge of the pastry with beaten egg, fold the other side over the filling to meet the egg-washed edge, and press firmly to seal.
9. Crimp the sealed edge with a fork and roll the log so the seam is underneath.
10. Cut each long roll into 4 even pieces (for 8 large rolls) or 8 pieces (for 16 small rolls).
11. Place rolls on a parchment-lined plate and freeze for 10-15 minutes to prevent fat leakage.
12. Preheat the air fryer to 190°C (375°F) for 2-3 minutes and lightly spray the basket with neutral oil.
13. Place chilled rolls in the basket with at least 1 inch (2.5cm) space between them.
14. Brush tops with remaining egg wash and sprinkle with sea salt flakes.
15. Cook at 190°C (375°F) for 12 minutes.
16. Check the rolls: if golden brown, reduce heat to 180°C (350°F) and cook for 2-3 more minutes; if pale, keep at 190°C for an extra 2-3 minutes. Total cooking time should not exceed 15 minutes.
17. Remove from air fryer and rest on a wire rack for at least 5 minutes before serving.

Notes

The internal temperature should reach at least 71°C (160°F). Serve warm with condiments such as tomato ketchup, brown sauce, or spicy mustard. Nutritional information per large roll: 385 kcal, 26g Total Fat, 12g Saturated Fat, 65mg Cholesterol, 590mg Sodium, 22g Total Carbohydrates, 1g Dietary Fiber, 1.5g Sugars, 14g Protein.