Homemade Greggs-Style Sausage Rolls

Ingredients

• 1 onion (grated and drained)
• 1 pack sausages (whole pack, of choice; skins removed; pack size not specified)
• 1 lemon zest (zest of one whole lemon)
• 1.5 cloves garlic (grated; source gives a range of 1–2)
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp chili powder
• salt (1 tsp shared source amount for salt and pepper; amount unclear per seasoning)
• black pepper (1 tsp shared source amount for salt and pepper; amount unclear per seasoning)
• 1 tsp olive oil (drizzle)
• 1 pack puff pastry (cut in half; pack size not specified)
• 2 eggs (for egg wash)
• salt (for brushing on top; amount not specified)

Steps

1. 1

   Peel, grate, and drain the onion. Grate the garlic and zest the lemon.

2. 2

   Remove the casings from the sausages and place the sausage meat in a bowl.

3. 3

   Add the onion, lemon zest, garlic, paprika, oregano, chili powder, salt, pepper, and olive oil to the bowl. Mix well to combine.

4. 4

   Take the puff pastry out of the refrigerator 10 minutes before using it. Lay it out and cut it in half; each half makes one large sausage roll.

5. 5

   Place the filling on the pastry. Brush egg wash along both sides of the filling, then fold the pastry over it to enclose the filling.

6. 6

   Press the pastry closed with a fork to seal it and make marks along the edge.

7. 7

   Brush the tops of the rolls with egg wash and sprinkle with salt.

8. 8

   Bake at 200 degrees for about 25–30 minutes, until golden brown. The source does not specify whether the temperature is Celsius or Fahrenheit.

9. 9

   Let the sausage rolls rest for 10 minutes, then cut and serve.

Notes

The source does not specify sausage or puff pastry pack sizes, and the baking temperature is given as 200 degrees without a scale. The listed 1 tsp is written as a shared amount for salt and pepper, so the amount for each is unclear.

Nutrition per serving

• main
• British
• baked
• sausage
• pastry
• comfort food