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Currently Playing: We Upgraded the Greggs Sausage Roll

Contains affiliate links (Ad): US: https://madeincookware.pxf.io/E0znGX UK: https://madeincookwareuk.sjv.io/aNW25b This is the ultimate sausage roll, inspired by the iconic British classic and taken to the next level with real chef techniques. Whether you're looking for the best sausage roll recipe, how to make puff pastry from scratch, or want to elevate a British classic at home, this guide gives you everything you need to do it properly. Video Chapters 00:00 - Intro 00:45 - Sausage meat 01:07 - Favouring the filling 03:38 - Tasting the filling 04:24 - Adjusting the seasoning 04:43 - Pastry 06:47 - Caramelised Shallots 07:23 - Finishing pastry 08:48 - Finishing shallots 09:27 - Rolling the rolls 11:13 - Lattice 12:09 - Finishing the rolls 12:53 - Baking 12:59 - Results *Recipe* *Pastry* 165g Strong White Flour 165g Cold unsalted butter Pinch of salt 100ml Cold water *Egg Glaze* 1 whole egg 1 egg yolk *Ale Onions* 20g unsalted butter 300g Banana Shallots 100ml Ale 10g Muscovado sugar 30ml Red wine vinegar 1 sprig of thyme *Sausage Filling* 400g Sausages 50g Bannana shallots 20g Duck fat 30g Breadcrumbs 1/2 tsp Garlic powder 1/2 tsp Smoked paprika 1/2 tsp Five spice 1 tsp ground Black pepper 1 tsp Fennel seeds *For the Pastry* Mix flour and salt in a bowl. Grate in the butter in 3 stages, mixing lightly each time. Add cold water and mix with a spoon. Bring together into a rough dough (don’t knead). Wrap and chill for 20 minutes. *For the Ale Shallots* Slice shallots thinly. Cook in butter with a pinch of salt over medium heat until soft (10–15 mins). Add ale and reduce until syrupy. Stir in vinegar, sugar, and thyme. Cook until sticky and caramelised. Season, then spread out and cool. *Pastry* (Lamination) Roll dough into a rectangle 3x longer than wide. Fold top third down, then bottom third over (like a letter). Turn 90°, roll out again, and repeat. Chill for at least 20 minutes. *For the Sausage Filling* Finely dice shallot and cook in duck fat until soft. Cool. Blitz bread into breadcrumbs. Remove sausage meat from skins. Mix with shallots, breadcrumbs, spices, and seasoning. Cook a small test patty, taste, and adjust seasoning. Divide into 4 portions (~90g) and shape into sausages. Chill. *To Assemble* Split pastry into ~300g (base) and ~120g (lattice). Roll base to 24x24cm and cut into four 12x12cm squares. Roll lattice piece to 24x16cm and cut into four 12x8cm rectangles. Chill. Whisk egg for glaze. Spread cooled shallots over each base (leave 1cm edge). Place sausage on opposite side and roll tightly, sealing with egg wash. Place seam-side down on a lined tray. Repeat. Egg wash each roll. *Lattice* (optional) 9. Cut slits into lattice pastry (2cm apart). 10. Stretch gently over rolls and secure. Chill rolls (30 mins fridge or 15 mins freezer). *Bake* Preheat oven to 200°C with a tray inside. Egg wash again, place on hot tray. Bake 10 mins, then reduce to 180°C. Cook until golden and 68°C internal. Rest briefly on a wire rack and serve.