Firecracker Sausage Rolls

Is there any British snack better than the sausage roll?

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Flaky pastry with a savoury meat filling, they come in many forms, and many great ones at that.

Sausage rolls always remind me of this time of year, when it’s cold outside and you’re looking forward to taking those piping hot pastries out of the oven at some late hour, to be shared and devoured.

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These were initially a test run for a Christmas time bake, but they were too well received not to share! As it’s Guy Fawkes Night here in the UK, I thought I’d make these firecracker sausage rolls, with a little heat and attitude, to reflect all the colourful explosions we’ll see in the sky tonight.

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Sweet chilli glazed spicy sausage meat, rich with soy and garlic, wrapped in crisp buttery flaky pastry. These are something I’m afraid I simply can’t allow you to resist. My folks had these fresh out of the oven with some salad and chips for lunch today, but they would also make a perfect hot or cold snack. Obviously if you’re not into spice, you can reduce the amount of chilli in the recipe or omit it altogether for a more traditional sausage roll.

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Can you think of anything tastier to munch on while watching the fireworks? Or as a lazy Sunday morning bake tomorrow? I doubt it.

To make these easy and delicious little blighters, you’ll need to start by preheating your oven – 200 degrees for conventional ovens or 180 degrees for fan ovens – and line a baking tray with greaseproof paper or tin foil.

Peel the skins off of a packet of your favourite sausages (pork, turkey, vegetarian, whatever you like!) and place the meat into a large bowl.

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Add a little soy sauce, garlic and chilli flakes to the sausage meat. Soy sauce may seem a strange choice, but that rich, savoury flavour lends so well to pork.

Use your hands or a metal spoon to thoroughly mix it all together, until you have a fairly smooth mixture.

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Unroll a pack of ready-rolled puff pastry and place it on a surface that has been sprinkled with flour, this is to prevent the pastry sticking. YES I AM USING SHOP BOUGHT PASTRY, SUE ME. For real though, no one has time to make their own puff pastry.

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Slice the sheet of pastry in half lengthways so you have two long rectangles of pastry.

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Divide the sausage meat in two, and use your hands to form two logs of sausage meat in the centre of each pastry strip. Don’t worry if it’s a little messy, mine was too!

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Brush the top of the meat with the sweet chilli sauce to coat it.

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Crack your egg into a small bowl or mug and beat it with a fork until the yolk and white are combined. This is called an egg wash.

Brush this egg mixture along the four edges of each of the pastry strips.

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One at a time, fold one side of each pastry strip over the top of the sausage meat lengthways until it meets the pastry edge at the other side. This should give you two logs of sausage meat wrapped in pastry.

Use a fork to press down and seal the edges of the pastry together. Again, don’t worry if it’s a little messy, it will taste divine!

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Brush over the pastry with a little more beaten egg, this helps give it a nice colour when baked.

Use a knife to slice each log into 6-8 pieces.

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Place your 12-16 little sausage rolls onto your prepared baking tray.

Bake for 30-35 minutes in the preheated oven until golden brown and cooked through, some chilli sauce is likely to bubble out or burn a little at the edge but that’s ok!

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Allow the rolls to cool for a minute or so, you don’t want to burn your mouth!

Enjoy these firecracker sausage rolls as a tasty snack or lunch this weekend or any time of year!

firecracker sausage rolls

What’s your favourite snack?

Firecracker Sausage Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-16 sausage rolls

Firecracker Sausage Rolls

Sweet chilli glazed spicy sausage meat wrapped in flaky buttery pastry, these firecracker sausage rolls are a deliciously warming and savoury snack!

Ingredients

  • 400g sausages or sausage meat (use your favourite kind!)
  • 1 tbsp soy sauce
  • 1 garlic clove, minced or finely chopped
  • 1/2-1 tsp dried chilli flakes (depending on how spicy you want them)
  • 2-4 tbsp sweet chilli sauce
  • 375g pack of ready rolled puff pastry (such as Jus Rol)
  • 1 egg

Instructions

  1. Preheat your oven - 200 degrees for conventional ovens or 180 degrees for fan ovens - and line a baking tray with greaseproof paper or tin foil.
  2. Peel the skins off your all sausages and place the meat into a large bowl.
  3. Add the soy sauce, garlic and chilli flakes to the sausage meat.
  4. Use your hands or a metal spoon to thoroughly mix it all together, until you have a fairly smooth mixture.
  5. Unroll the pastry and place it on a surface that has been sprinkled with flour, this is to prevent the pastry sticking.
  6. Slice the sheet of pastry in half lengthways so you have two long rectangles of pastry.
  7. Divide the sausage meat in two, and use your hands to form two logs of sausage meat in the centre of each pastry strip. Don't worry if it's a little messy!
  8. Brush the top of the meat with the sweet chilli sauce to coat it.
  9. Crack your egg into a small bowl or mug and beat it with a fork until the yolk and white are combined.
  10. Brush this egg mixture along the four edges of each of the pastry strips.
  11. One at a time, fold one side of each pastry strip over the top of the sausage meat lengthways until it meets the pastry edge at the other side. This should give you two logs of sausage meat wrapped in pastry.
  12. Use a fork to press down and seal the edges of the pastry together. Again, don't worry if it's a little messy, it will taste divine!
  13. Brush over the pastry with a little more beaten egg, this helps give it a nice colour when baked.
  14. Use a knife to slice each log into 6-8 pieces.
  15. Place your 12-16 little sausage rolls onto your prepared baking tray.
  16. Bake for 30-35 minutes in the preheated oven until golden brown and cooked through, some chilli sauce is likely to bubble out but that's ok!
  17. Allow the rolls to cool for a minute or so, you don't want to burn your mouth!
  18. Enjoy as a tasty snack or lunch!

*If you prefer a plainer snack, omit the soy, garlic, chilli flakes and sweet chilli sauce. You'll still have a delicious sausage roll!

*These will be delicious hot or cold! If you'd like to reheat them, simply cook them for 15-20 minutes in a preheated oven between 180 and 200 degrees until they are hot all the way through!

http://maverickbaking.com/firecracker-sausage-rolls/

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3 Replies to “Firecracker Sausage Rolls”

  1. […] Maverick Baking’s firecracker sausage rolls. Beaut. […]

  2. Wow! These look good, I’ve never thought in using sweet chilli sauce with them. In the past the ones I’ve made I’ve sprinkled poppy seeds on the top to make them look a bit posher 🙂

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Thank you! Foodstory in Aberdeen used to do great giant sausage rolls with chilli sauce in them so I thought I’d try it myself. Poppy seeds sound nice too, I need to work on making mine a little more posh haha!

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