Put the flower into a bowl and add the butter. Season with a pinch of salt and coat the butter with the flower. Pour on with water and gently bring together to a dough.

Flower the working surface and roll out the dough. Fold the dough in thirds, rotate for one quarter and repeat for 3-4 times. Wrap the dough in cling film and put it into the fridge for one hour.

In the meantime dice the onion and chop the parsley. Fry the onions in an medium high pan until golden brown and add the parsley. Deglaze with the balsamic vinegar and slightly boil down.

Remove the casings from the sausages, put them into the cooled down onion and parsley mixtures and mix well.

Roll out the pastry thinly, cut into a square and halve the square. Place the filling on the pasty, fold over and press on gently. Brush the pastry with egg wash, sprinkle with some sesame seeds and portion as desired.

Put the sausage rolls on a baking tray and bake them for 35-40 minutes at 180°C / 356° F.

Serve warm or cooled down.

Enjoy and stay tuned!

Sausage Rolls


Rough puff pastry:

250g Flour
250g Butter
150ml Water
1 Pinch of Salt

For the Filling:

6 Pork sausages (raw)
1 Onion
8cl Balsamic vinegar
Olive Oil
1 Egg
Sesame Seeds
½ Bunch of Parsley