These sausage rolls pair juicy pork with the warm spice of baharat, all wrapped in crisp, golden puff pastry and topped with sesame and nigella seeds. Baked high above the charcoal in the Charlie Oven, the pastry puffs beautifully while the sausage meat stays tender and full of flavour.
- Preparation time: 25 minutes
- Chilling time: 30 minutes, optional
- Cooking time: 25 to 30 minutes
- Resting time: A few minutes
- Makes: 10 sausage rolls
- Charlie Oven temperature: 200°C/392°F
- Cooking method: Baking
- Charlie accessory: Flat-bed plancha or baking tray
Ingredients
- 400g good-quality sausage meat
- 1 to 2 tablespoons baharat seasoning
- 1 × 320g ready-rolled puff pastry sheet, approximately 350mm × 225mm
- 2 tablespoons water, for sealing the pastry
- 1 egg yolk
- ½ teaspoon water, for the egg wash
- A small pinch of salt
- Sesame seeds, to scatter
- Nigella seeds, to scatter
Prepare the sausage meat
- Put the sausage meat into a bowl and add 1 to 2 tablespoons of baharat seasoning.
- Mix thoroughly with your hands until the seasoning is evenly distributed.
- Divide the sausage meat into two equal 200g portions.
Prepare the pastry
- Remove the puff pastry from the fridge around 10 minutes before you plan to use it. This makes it easier to unroll without cracking, but do not allow it to become too warm.
- Unroll the pastry, keeping it on the baking parchment supplied with it.
- Cut the pastry in half lengthways to make two long pieces, each measuring approximately 350mm × 112mm.
Shape the sausage rolls
- Divide one 200g portion of sausage meat into three pieces.
- Roll each piece between your palms to form a sausage approximately 2 to 3cm thick.
- Arrange the sausage shapes end to end along the centre of one strip of pastry. Smooth the joins together to create one long, even sausage.
- Using the parchment to help you, lift one long side of the pastry over the sausage meat and press it down gently.
- Dip your finger into the water and lightly dampen the exposed pastry edge.
- Bring the other side of the pastry over the first and lay it across the dampened edge.
- Press the two long edges together to create a secure seal. Carefully roll the sausage roll over so the seam sits underneath.
- Repeat with the remaining sausage meat and second strip of pastry.
- If time allows, refrigerate both long sausage rolls for around 30 minutes. This firms the pastry and makes the rolls easier to slice neatly.
Set up your Charlie Oven
Light around half a football’s worth of good-quality lumpwood charcoal and bring the Charlie Oven to 200°C/392°F.
Place a cooking rack towards the top of the oven so the sausage rolls will sit well above the charcoal.
Line the flat-bed plancha with fresh baking parchment. If you do not have a flat-bed plancha, a baking tray works just as well.
Glaze and finish
- Remove the chilled sausage rolls from the fridge and cut each one into five pieces measuring approximately 7cm.
- Whisk the egg yolk with ½ teaspoon of water and a small pinch of salt.
- Brush the pastry with the egg wash, then scatter the sesame and nigella seeds over the top.
- Make a small cut in the top of each sausage roll with a sharp knife. This allows steam to escape as the filling cooks.
- Arrange the sausage rolls on the parchment-lined flat-bed plancha, leaving at least 1cm between each one. Alternatively, use a parchment-lined baking tray.
Bake the sausage rolls
- Place the flat-bed plancha or baking tray on the upper rack of the Charlie Oven.
- Bake at 200°C/392°F for 25 to 30 minutes, until the pastry is well risen, crisp and golden brown.
- Check the centre of one sausage roll with a clean temperature probe. Insert the probe from the side into the middle of the sausage meat, taking care not to touch the hot plancha or tray. The meat must reach at least 75°C/167°F.
- If the sausage rolls have not reached temperature after 30 minutes, return them to the oven and check again after a few minutes.
- Remove them from the Charlie Oven and leave them to rest for a few minutes before serving.
What to serve with them
Serve the sausage rolls warm with mustard, chutney or a sharp pickle. They also work brilliantly as part of a larger spread with slaw, salads and cold drinks.
Cook’s notes
Baharat brings a warm, gently spiced flavour to the sausage meat. This recipe was made using Angus & Oink Baharat seasoning, but you can use another good-quality baharat blend.
Keep the puff pastry cold until you need it. Chilling the assembled rolls before cutting helps them hold their shape and gives the pastry a better rise.
The assembled sausage rolls can be covered and kept in the fridge overnight. Brush them with egg wash, add the seeds and bake them from cold the following day.
To freeze them, place the unglazed sausage rolls in a covered freezer-safe container. Thaw them overnight in the fridge before glazing and baking.
Cooking time can vary slightly depending on the thickness of the rolls and the temperature of the filling. Use the internal temperature, rather than time alone, as the final check.
Frequently asked questions
How long do sausage rolls take to cook in a Charlie Oven?
These 7cm sausage rolls should take around 25 to 30 minutes at 200°C/392°F. They are ready when the pastry is crisp and golden and the sausage meat has reached at least 75°C/167°F.
Where should I place sausage rolls in the Charlie Oven?
Place them towards the top of the oven, well above the charcoal. This gives the pastry steady heat and helps prevent the bases from cooking too quickly.
Can I cook sausage rolls on a flat-bed plancha?
Yes. Line the flat-bed plancha with fresh baking parchment and place the sausage rolls directly on it. If you do not have a flat-bed plancha, a baking tray works just as well.
Can I prepare sausage rolls the day before?
Yes. Assemble and cut the sausage rolls, then cover and refrigerate them overnight. Add the egg wash and seeds just before baking.
Can I freeze homemade sausage rolls?
Yes. Freeze them without the egg wash in a covered freezer-safe container. Thaw them overnight in the fridge before glazing and baking.
How do I know when the sausage rolls are cooked?
Insert a clean temperature probe from the side into the centre of the sausage meat. Avoid touching the hot plancha or baking tray. The filling must reach at least 75°C/167°F.