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How to Make Sausage Rolls Like You’re on ‘The Great British Bake Off’
This week’s episode of The Great British Bake Off wasn’t entirely sweet. In fact, it was a little savory too. During the technical challenge, the five remaining contestants were tasked with making eight vegan sausage rolls as part of the episode’s “free from” theme, which included dairy-free ice cream sandwiches and two-tier gluten-free cakes. “Flavor always matters, but in this recipe it’s absolutely key,” said co-judge Prue Leith, who introduced the challenge. Contestants were expected to make a crisp golden vegan rough puff pastry surrounding a mushroom and walnut filling, and accompanied by a sticky caramelized red onion chutney. But how do you make sausage rolls, anyway, vegan or otherwise?
How to Make Sausage Rolls
Food52’s recipe for traditional sausage rolls are made by spreading Dijon mustard over puff pastry and topping it with pork sausage meat, a drizzle of Worcestershire sauce, and a sprinkle of fresh thyme leaves. “To form the sausage rolls, fold the top half of the pastry over the sausage and press the edges together with a fork. Trim the edge to get a neat line then gently slice the pastry log into inch wide segments but do not fully separate. Lightly slash the top of each segment with a sharp knife and glaze with an egg wash,” writes recipe developer Lily Hughes. From here, bake the sausage rolls in a 400℉ oven for 30 minutes, or until the pastry is golden brown and the sausage is fully cooked. This recipe called for store-bought pork sausage and frozen and thawed puff pastry. But what kind of GBBO challenge would it be if both of the key ingredients weren’t made from scratch?