Easy Honey Mustard Sausage Rolls Recipe (2024)

FAQs

Why do my homemade sausage rolls have soggy bottoms? ›

Why do my homemade sausage rolls have soggy bottoms? To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up.

For the sausage rolls you can open-freeze the uncooked sausage rolls (before you glaze them with egg wash) until solid, then store them in a rigid plastic container. Then glaze them and cook from frozen, allowing an extra 10 minutes' cooking time for defrosting.

A cooked sausage roll will last in your fridge for up to three days. Be sure to pop it in the fridge once it's cooled down though, as a sausage roll shouldn't be left at room temperature for more than two hours. If you freeze your sausage roll, it will last for up to three months.

The best side dishes to serve with sausage rolls are french fries, blooming onion, crispy green beans, cheese dip, crispy chicken Wings, crab cakes, coleslaw, potato salad, stuffed mushrooms, onion rings, corn on the cob, grilled vegetables, jalapeno poppers, and macaroni salad. Now, let's get cooking!

The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and 'melt' the pastry before they're added to the oven - which will lead to soggy pastry.

Give yourself a smart head start

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Freezing - you can freeze your uncooked sausage rolls and simply bake from frozen allowing an extra 10 minutes cooking time. Open freeze (on a tray without any cover) and then once frozen pack into a bag or box. Or freeze cooked ones, defrost and serve cold or refresh in a hot oven for 5 minutes.

Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

You can do either depending on what suits you best. Delia cooks, cools and freezes but you can open-freeze the uncooked sausage rolls (before you glaze them with egg wash) until solid, then store them in a rigid plastic container.

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

How to stop sausage rolls splitting? ›

Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks).

Yes. I do this all the time because it seems a waste to cook just one sausage roll. I also often reheat the cooked sausage roll. What you're doing is no different from cooking any food, storing it appropriately then eating it later.

Sausage rolls are a staple of both British and Irish food. They're so common that it is easy to forget what clever things they are: A buttery puff pastry baked to golden perfection gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.

There's no traditional sauce usually paired with sausage rolls in the UK, but recipes online recommend everything from mustard dips to HP brown sauce, a tangy sauce made with malt vinegar, tomatoes, dates, tamarind extract, and spices.

Sausage rolls are a very common snack in Australia and no party or gathering is complete without them! This recipe is great because you can freeze them so that you can always have a snack ready and waiting for you in the freezer. You just whack them in the oven whenever you feel like and BANG!

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone.

Be sure that the water is at a high boil before you add the sausages, otherwise, the sausages may get soggy if the water isn't hot enough yet. Then, reduce the heat so that the boil isn't as aggressive.

If it is too wet. Add another slice of softened white bread. Chill until needed. Cut each sheet of your pastry into four even pieces and lay even amounts of filling mix down the centre of each one.