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Donal Skehan
My Very BEST Sausage Roll | DonalSkehan.com
  • light-meals

My Very BEST Sausage Roll

December 19

These sausage rolls are the real deal—crispy, cheesy, and packed with all the savoury goodness you could ask for. The flaky, buttery pastry is perfectly complemented by a rich filling of sausage meat, herbs, and smoky bacon. A dash of honey and Dijon mustard takes the flavour to the next level. Whether you’re serving them at a party, or just enjoying them as a snack, these sausage rolls will steal the show every time. Don’t forget the sesame seeds on top—they give that perfect little crunch! Get ready for your taste buds to thank you.

  • serves Serves 6
  • time 1 hour + chilling

Method

  1. 1. For the pastry, put the flour and butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs and there are still visible lumps of butter.
  2. 2. Whisk together the egg, vinegar and the sea salt in a small bowl. Add this to the butter and flour along with the cheese and gently toss through until the dough begins to come together. Add a little cold water to bring the dough together and then press into a rectangle. Wrap in cling film and allow to rest in the fridge for 30 minutes.
  3. 3. Preheat the oven to 220°C/450°F/Gas Mark 8.
  4. 4. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, bacon and some salt and pepper in a large bowl. Wrap the meat mixture in cling film to form a large cylinder about 30 cm in length. Place the roll in the fridge and leave it for about 30 minutes to firm up.
  5. 5. Mix the honey and Dijon mustard together and put aside.
  6. 6. Roll out the pastry into a rectangle roughly 35cm x 20cm. Brush the pastry sheet with the honey and mustard mix, then take the meat out of the fridge, remove the cling film and place into the middle of the pastry. Roll the pastry over the sausagemeat to encase then brush the edge with water to seal and use a fork to crimp the edges. Whisk together the egg and cream and brush the top of the sausage roll before sprinkling with sesame seeds, salt and black pepper.
  7. 7. Cut the roll into 6 large sausage rolls and place on a baking tray lined with parchment paper. Cook for 20-25 minutes until golden brown then remove from the oven and allow to cool on a wire rack.

Ingredients

For the pastry:

2 cups all-purpose flour

3/4 cup very cold butter, cut into small cubes

1 tsp sea salt

1 large egg

1 tsp white wine vinegar

2 tbsp ice-cold water

3/4 cup cheddar cheese, finely grated (100g)

For the filling:

1 tbsp honey

1 tbsp Dijon mustard

14 oz sausage meat

1 tbsp flat-leaf parsley, roughly chopped

1 tbsp sage, chopped

1 tbsp rosemary, chopped

1/2 cup breadcrumbs

1 tbsp wholegrain mustard

3 smoked streaky bacon slices, cut into thin slices

1 large egg

1/4 cup double cream

2 tbsp sesame seeds, to sprinkle on top

Sea salt & freshly ground black pepper, to taste

For the pastry:

250g plain flour

170g very cold, butter, cut into small cubes

1 tsp sea salt

1 egg

1 tsp white wine vinegar

2 tbsp ice cold water

100g cheddar cheese, finely grated

For the filling:

1 tbsp honey

1 tbsp Dijon mustard

400g sausage meat

1 tbsp flat leaf parsley, roughly chopped

1 tbsp sage, chopped

1 tbsp rosemary, chopped

50g breadcrumbs

1 tbsp wholegrain mustard

3 smoked streaky bacon, cut into thin slices

1 egg

50ml double cream

25g sesame seeds, to sprinkle on top

Sea salt & freshly ground black pepper