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.

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.

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!

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.

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

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.

To freeze unbaked rolls, prepare them as per the recipe up until the egg wash stage. Freeze in an airtight container for up to 3 months.

Here's a breakdown of the nutritional pros and cons of sausage rolls: Downsides: High in calories and fat: A typical sausage roll can pack 300-400 calories and 15-20 grams of fat, mostly saturated. This can contribute to weight gain and raise your risk of heart disease if consumed regularly.

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? ›

If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting. Also you should wrap the pastry tightly over t sausage filling and moisten the edge of the pastry when you roll them up so the pastry sticks together on the join.

If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

You do not need to bring the heat. The sausage roll is a comfort food whose uncomplicated nature, the way it offers an all-enveloping bearhug of crowd-pleasing savoury flavours, is the essence of its appeal.

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.

Always shape your loaf on a piece of non-stick, silicone paper, then when it's proved, stick it straight onto the hot stone and reduce the temperature of the oven down to around 180-200°C. 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. The cooking time will depend on what kind of sausages you're dealing with.

It's Not Cool Enough

Most loaves of bread should cool for at least 2 hours before cutting. When cut too soon, bread can appear soggy with a heavy, dense texture. This is because the stream trapped inside hasn't had a chance to dissipate. Be patient with your bread.