Stanley Tucci's Sausage Rolls

by Stanley Tucci and Felicity Blunt, featured in The Tucci Table

Published by Orion Books

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Introduction

This is an English classic from Felicity’s childhood. The combination of herby, juicy meat and crisp, buttery puff pastry is irresistable. It’s really easy to make and it’s great to have out for the kids when they come back from school. You just need some well-sourced sausage meat and some store-bought pastry.

I like to add rosemary and thyme — they are two of my favorite herbs — but sage also works beautifully with sausage meat. The most important thing is to get good quality sausage. The cheaper stuff tends to be packed with water, which it releases as it cooks, giving your rolls soggy bottoms!

From The Tucci Table by Stanley Tucci and Felicity Blunt.
Published by Seven Dials.
Photography by Toby Lockerbie.

As featured in

The Tucci Table

Image of Stanley Tucci's Sausage Rolls — Photo by Toby Lockerbie

Ingredients

Makes: 12 to 16 rolls

2 tablespoons olive oil
2 shallots (diced)
1 clove garlic (diced)
14 ounces sausagemeat (about 6 sausages, preferably Cumberland)
leaves from 3 sprigs of fresh thyme (chopped)
leaves from 1 sprig of fresh rosemary (finely chopped)
pinch of sea salt
pinch of freshly ground black pepper
1 packet of puff pastry (chilled; if frozen, defrosted and kept chilled)
flour (for dusting)
1 large egg (beaten)

Method

Stanley Tucci's Sausage Rolls is a guest recipe by Stanley Tucci and Felicity Blunt so we are not able to answer questions regarding this recipe

Preheat the oven to 350ºF.
In a sauté pan, heat the olive oil over low heat. Add the shallot and garlic and cook until they are translucent and soft. Set aside.
Remove the sausage meat from the casings and place it in a bowl, discarding the casings. Add the thyme, rosemary, salt, and pepper, as well as the shallot and garlic. Mix together well with your hands.
Remove the puff pastry from the fridge and place it on a floured surface. Cut it in half. Place half of the sausage mixture in a long row down the center of each half. Brush the edges of the pastry with the beaten egg and then fold the pastry over the sausage and seal the edges. Seal the ends carefully as well. Take a knife and make slashes halfway through the roll all the way down its length (you should end up with about eight segments). This will help the sausage meat cook all the way through the roll. Brush the pastry all over with egg and bake for 25 to 30 minutes, until the sausage is cooked and the pastry is fully puffed and golden.
Remove from the oven and cut the rolls all the way through the slashes, forming segments. Let cool a little before serving.