The sausage rolls from British Baking Company really remind me of England. It must be the sage and chili the chef mixes into the sausage meat before wrapping it in all-butter puff pastry and baking. The rolls are impossible to eat without covering yourself in crumbs and getting your hands greasy. Mini sausage rolls like these can be nibbled in an (almost) ladylike fashion. Consider them a (slightly) more sophisticated version of pigs in a blanket.

Makes 30 mini sausage rolls


  • 1 pound homemade, or store-bought, all-butter puff pastry
  • 2 large eggs
  • 1 pound pork sausage meat (I like to use English bangers)
  • 2 Tbsp. fresh sage, chopped
  • 1/2 tsp. chipotle chili powder
  • 1/2 cup bread crumbs, or panko
  • Salt and freshly ground black pepper
  • Poppy seeds (optional)


    Preheat oven to 400°.

    If you're using store-bought puff pastry, defrost in the fridge—you don't want it too soft. Divide the pastry into four portions and roll each as thinly as possible into 10- x 4-inch rectangles—remember they will puff up when baked. Beat the eggs with 2 teaspoons of water. Brush 1 long edge of each pastry-rectangle with the egg wash.

    In a large bowl, mix the sausage meat with the chopped sage, chipotle powder, bread crumbs, salt and pepper. Roll the meat into a long rope, about 3/4 inches in diameter—thinner or fatter, as you prefer. Divide into 4 portions and set 1 lengthwise in the middle of each pastry-rectangle. Starting from the egg-free long edge, roll the pastry over the meat, pressing on the egg-washed edge to seal. If using poppy seeds, sprinkle some over the sausage rolls.

    Line a baking sheet with parchment paper and set the sausage rolls down about a 1/2-inch apart. Brush the rolls with the egg wash and bake for 20 to 25 minutes, until nicely browned all over. Slice into biteā€“size pieces, about 1 inch. You can make them ahead of time, but do reheat them before serving as they're so much better straight from the oven.

    From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.

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