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| Associatedcuisine | United Kingdom and Ireland |
|---|---|
| Serving temperature | Hot or room temperature |
| Main ingredients | Puff pastry,sausage meat |
Asausage roll is a savoury dish, popular in current and formerCommonwealth nations, consisting of sausage meat wrapped inpuff pastry. Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated withBritish cuisine.[1]
The basic composition of a sausage roll is sheets ofpuff pastry formed into tubes aroundsausage meat and glazed with egg or milk before being baked.[2] They can be served either hot or cold. In the 19th century, they were made usingshortcrust pastry instead of puff pastry.[3]
Avegetarian or vegan approximation of a sausage roll can be made in the same manner, using ameat substitute.[4]
In the UK, the bakery chainGreggs sells around 2.5 million sausage rolls per week,[5] or around 140 million per year.[6]
The wrapping of meat or other foodstuffs into dough can be traced back to the Classical Greek or Roman eras. Early versions of the roll with pork as a filling proved popular in London during theNapoleonic Wars and it became identified as an English dish.[citation needed]
On 20 September 1809, theBury and Norwich Post mentions T. Ling, aged 75, (an industrious vendor ofsaloop, buns, and sausage rolls).[7]The Times first mentions the food item in 1864 when William Johnstone, "wholesalepork pie manufacturer and sausage roll maker", was fined £15 (£1,600 in 2021), under theNuisances Removal Act (Amendment) Act 1863, for having on his premises a large quantity of meat unsound, unwholesome and unfit for food.[8][9] In 1894, a theft case provided further insights into theVictorian sausage roll production whereby the accused apprentice was taught to soakbrown bread inred ochre,salt, andpepper to give the appearance ofbeef sausage for the filling.[10]
Similar meat and pastry recipes include the Czechklobásník, the Belgianworstenbroodje, the Dutchsaucijzenbroodje, the GermanMünsterländer Wurstbrötchen andsausage bread in the United States.[citation needed]
Hong Kong has developed its own style of sausage roll. Instead of having sausage meat wrapped in puff pastry like the traditional western style, the Hong Kong style "sausage bun" (Chinese: 腸仔包) consists of a sausage wrapped inside a softmilk bread style bun.[11]
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
