I love sausage rolls. There are a lot of Irish and British recipes that I love for dinner, but sausage rolls are just so delicious for nosh anytime. In America, it’s common to see a hotdog roller at the local convenience store, 7/11, Wawa, etc. And, I think of sausage rolls the same way. The local shops in English or Ireland have the best sausage rolls! And the local fish and chips shop generally has a delicious sausage roll also (though I think the local shop has better ones 😉).
I have loved sausage rolls since growing up outside of Southampton. I actually wasn’t that into fish until I entered my thirties. Fish and chips growing up just didn’t do it for me. I always got sausage and chips. I can still picture a supper of sausage and chips at home growing up. Irish and English sausages in general are my favorite. And most sausage rolls are made with bangers from the local butcher wrapped up in puff pastry.
When I was a teenager, I went back to England to spend a month with a childhood friend, and one of the stops when walking about Southampton was a local shop to get sausage rolls! You eat them as you walk off, with flakes of pastry shedding down your shirt front and sticking to your fingers. Soooo good!
When my husband went to Ireland with me the first time, we flew into Northern Ireland to spend a few days before driving south toward Ireland. Just over the border, we spent a night in Glaslough. The village was pretty small, but we still took a short stroll and went to the local shop. When I spotted sausage rolls, I told my husband “You have to try these!!” This was the first time he had had sausage rolls, and as was expected, he loved them!
It didn’t take long for this to become an annual March tradition… my son is a HUGE fan of sausage rolls! And each year, I think they get a bit better, and I just may have perfected them this year.
You see, it’s really hard to find a good banger in America to use in a sausage roll, so I have to recreate bangers just for this. And the key to any sausage is getting the seasonings down… and each sausage has its own unique seasoning!
When my husband and I walked across England in 2019, one of our hosts made us sausage rolls for our packed lunch. She lined the sausage with mango chutney. As we sat having lunch next to a river, I sent her an email asking how she made her sausage roll. She responded telling me that she just used bangers from a local butcher and store bought mango chutney. Go figure.
A few days later, we walked into Osmotherley and went to the fish and chips shop for a late lunch. I fell back on my childhood preference and got sausage and chips instead. I asked the store keep about sausages and sausage rolls and she told me most places just used bangers from the local butcher… argh!
I unfortunately never had a chance to pop in and ask a butcher about how they seasoned their bangers. I mean, I have a general idea of the flavor profile, but I’d love an exact recipe from an English or Irish butcher!
Anywho, when it came time to make a large batch of sausage rolls this March, I decided to add some chutney like that packed lunch we had. My husband had been on the fence about the mango chutney, although I had loved it, so this year I decided to make an apple chutney. Bangers are made with pork, so apple chutney seemed like the perfect thing to accompany the pork.
To be honest, I was a bit hesitant because chutney gives off a pretty strong vinegar aroma after cooking it. But, it was an awesome addition! The key is to make sure you thoroughly cook off the liquid so it doesn’t give your sausage rolls the dreaded soggy bottom.
I use store bought puff pastry. Unless it’s a very special occasion, I don’t have time to make puff pastry from scratch. Who does, amirite? I could make about two long rolls per sheet of puff, which I then cut into two inch rolls.
Some of the sausage rolls, I topped with everything bagel seasoning, which just gave it a nice change of pace. Totally not necessary, though, if you don’t want to add any! Also, if you aren’t feeling the apple chutney and just want traditional sausage rolls, skip the chutney! This sausage roll mix is pretty damn close to authentic bangers, so it is absolutely delicious with or without the chutney!
My son inhaled these within a few days and wanted me to make another large batch the following weekend. Teenagers! I’m going to miss that ferocious appetite in a couple of years!
If you make homemade sausage rolls, tag me on Instagram!
Enjoy!
How to Make Sausage Rolls with Apple Chutney
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 36+ 1x
- Category: Irish, British
Ingredients
Sausage
2 lbs ground pork
2 – 3 TBs fresh sage, finely minced
1 TB onion powder
1 TB ground ginger
2 tsps dried oregano
1 tsp dried marjoram
½ TB white pepper
½ TB sea salt
½ tsp ground nutmeg
Apple Chutney
4 Granny Smith apples, peeled, cored, and cut into small ½” chunks
2” ginger, finely minced
6 garlic cloves, finely minced
½ cup apple cider vinegar
¼ cup honey
¼ cup brown sugar
2 TBs English mustard (substitute with Dijon)
1 lemon zested & juiced
1 tsp salt
½ tsp ground coriander
½ tsp olive oil
Sausage Rolls
3 puff pastry sheets, brought to room temperature
2 large eggs, whisked
everything bagel seasoning, if desired
Instructions
Make the Chutney
In a large pot, heat the olive oil over medium heat. Add the ginger and garlic and sauté for about 30 seconds. Add the apple cider vinegar, honey, brown sugar, English mustard, lemon zest, lemon juice, salt, and coriander and stir to mix well. Add the apples and stir to coat. Bring the liquid to a light simmer and cover. Reduce the heat to low and cook until the apples just start to become tender ~ 5 to 10 minutes.
Remove the lid, stir, and continue to cook until the liquid evaporates ~ about another 10 minutes. If desired, you can smash the apples, but I prefer to keep them as is. Turn off the stove and remove the pot from the heat. Let the chutney cool to room temperature.
Make the Sausage
In a large bowl, add the ground pork, sage, onion powder, ginger, oregano, marjoram, white pepper, salt, and nutmeg. Using your hands, mix the pork with the seasonings until throughly combined.
Make the Sausage Rolls
When ready, preheat the oven to 400°F. Line two baking sheets with silicone mats or parchment paper.
One at a time on a lightly floured surface, roll a puff pastry out to about 15” by 15” squared. Leaving about two inches along one side, line about 1½ to 2 inches of meat. Then line the meat with about 1 inch of apple chutney (see above for photos). Roll the two inch flap over the meat and apples, then roll over once. Cut along the length. Turn the roll horizontally and flip seam side up. Wet your fingers with water and run underneath the seam. Then, with your hands still damp, gently rub the seam smooth with the roll.
Carefully cut the roll into 2 inch sections and score the top twice. Place on the baking sheets and brush the tops with the egg wash. If desired, sprinkle the tops with everything bagel seasoning. Repeat with the remaining pastry until you have used up all of the sausage.
Bake for 20 minutes or until the pastry has puffed and turned golden brown and the meat has cooked through. Serve immediately with a side of apple chutney, if desired.
Enjoy!
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