Home-made Sausage Rolls

Whenever you move away from a city, there are always going to be things you miss.

I don’t think I realized how much I was going to miss living in Ottawa until I uprooted myself and moved across the country to Vancouver.  After spending four years in the Nation’s capital, I got quite attached to the people, sites and sounds of the region.  While I could probably make a huge list of things that I miss in Ottawa, one of the things that I pining for are the sausage rolls from Brown Loaf Bakery on Elgin Street.

Tucked away in a little strip building on west side of Elgin street, Brown Loaf is a quiet, unassuming bakery that bakes literally the best sausage rolls I have ever had.  I was first introduced to these breakfast (who am I kidding?) all day treats by my roommate Alex.  After discovering these pastry wrapped sausages, it seemed every time I passed Brown Loaf I popped in to see if they had any in stock.

While my sausage roll addiction never reached problem status, I’m finding now that they aren’t available at a moment’s notice I’m craving them more than ever.   These cravings eventually influenced my decision to make a home-made version.

Fair Warings: These sausage rolls aren’t exactly like how Brown Loaf does them. The bakery bakes a whole sausage into each serving, while I used sausage with the casings removed.

I was surprised at how easy it was to make sausage rolls.  Essentially it can be broken down into three steps: 1) Mix filling 2) Wrap filling 3) bake. Next time, I might try dividing the puff pastry into two parts rather than three to get larger rolls. While the ones I made, turned out delicious, I found that they weren’t meaty enough for my tastes.

Another benefit that I found this recipe was that I froze most of the sausage rolls that I made and now have sausage rolls on standby in case another craving hits.

Recipe Below

Make 12 sausage rolls

  • 450 g sausage, casing removed
  • 2 eggs
  • 1/2 cup break crumbs
  • 1/4 cup onion, finely diced
  • 2 sheets pre-made puff pastry
  1.  Preheat oven to 425
  2. In a bowl mix together sausage, bread crumbs, eggs and onion
  3. Roll out one sheet of puff pasty and cut into three. (you want three long and narrow strips vs three short and stubby strips)
  4. Place filling along one side of the long edge of the puff pastry
  5. Roll puff pastry and seal the seam by running a wet finger along the edge of the dough
  6. Place stuffed and rolled dough in the fridge for 10 minutes to allow it to firm up.
  7. Repeat steps 3-6 with second sheet of dough
  8. remove rolls from the fridge and cut in half to form 12 equal sized rolls
  9. Bake in the oven for 15-20 until golden brown.
  10. Serve and enjoy!
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