Making sausage rolls at home is a lot of fun – while many recipes will instruct you to cook the entire roll from raw, this preparation involves the par-cooking of the meat mixture before finishing in the pastry casing. The result is worth the extra effort and makes rolling and cutting perfect sausage rolls much easier. These can be left as larger rolls or cut into bite-sized pieces before the final baking if you so desire. Overall, we think that this is a definitely a contender for the title of best sausage roll recipe – but you be the judge!

What type of mince do you use to make homemade sausage rolls?

This is a beef sausage roll recipe, so we will inevitably be using beef mince. There are however different types of mince available (we produce three at Provenir – minced beef, bolognese mince and offal mince). For this recipe you can use any type, however we like to use bolognese mince, which has a slightly higher fat content and a fuller flavour. If you would prefer a leaner alternative then minced beef is also a great option.

What type of pastry is best to use in a sausage roll recipe?

Homemade flaky pastry is delicious, however we must confess – we usually opt for the store bought version. A good quality frozen puff pastry makes this recipe very quick and easy – who can argue with that? If you are making pastry from scratch, we recommend a traditional flaky pastry (lard included) like this Flaky Pastry Recipe from Margaret Fulton.