Sunday, 12 August 2012

Onion Marmalade Sausage Rolls

Week 33, Bake 33.

This weeks bake did not go as well as planned. Firstly, it was clearly too hot to make puff pastry well and secondly I did not have enough time to complete it to the standard I wanted to get to. And yet, even though the pastry was a bit dry, the taste was lovely, so I can't fully write off this recipe... next time I will just have to do it on a cooler day.

  • 250g of plain flour
  • 250g of unsalted butter
  • 1/2 tsp of salt
  • 125ml of ice cold water
  • 400g of sausage meat
  • 2 tablespoons of Worcester sauce
  • 2 small hand fulls of sage and thyme
  • onion marmalade (recipe can be found here)
  • Egg for glazing
  • Sage leaves for decorating
  1. On a clean surface, make a well in the flour and cut up the cold cubed butter. Add in the salt and now using your hands bring the flour and butter together until some of the butter is mixed in but you can still see blobs of it.
  2. Make sure you don't get it too hot.
  3. Now mix in the cold water (this is where I went wrong, my butter melted too much and so the pastry was moist so I didn't add in the water... this resulted in a dry pastry... be awear).
  4. Roll it into a ball then pop in the fridge for 20 minutes.
  5. Now take it out of the fridge and roll it out and do two 'turns'.
  6. Pop back in the fridge for a further 30 minutes and then do the same again. By now you will have four turns.
  7. Return to the fridge and rest for another 30 minutes.
  8. Meanwhile create the sausage mixture. In a bowl add the sausage meat, chopped herbs, Worcester sauce and a pinch of salt and mix using a fork.
  9. Pre-heat the oven to 200c.
  10. Once the pastry is ready, roll it out into two long rectangles and cut in half length ways. Making sure that the width is wide enough to allow the sausage meat in (another aspect I failed in).
  11. Now spread the onion marmalade along the middle of the pastry then on top add the sausage meat in a long strip.
  12. Beat an egg and brush it along the sides of the pastry then fold one side over to the other.
  13. Using a fork crimp the edges together.
  14. Chop into the size desired, glaze with an egg and pop a sage leaf on top.
  15. Do the same with the other rectangle.
  16. Cook for 20 minutes then serve warm.

Hopefully next weeks bake will go better, but on the plus side I now know how to spell sausage (I am quite dyslexic).


  1. Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

  2. Thanks for linking this super sausage post in to Food on Friday. I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

  3. Great recipe.I will try this soon..Found this via Food on Friday...