Halal-conscious recipe
Halal sausage rolls
Golden puff-pastry sausage rolls filled with Halal beef or chicken sausagemeat, sage and caramelised onions instead of pork sausages.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Photo: 彩色琪子 · CC BY-SA 3.0
Why Halal checks matter here
Conventional sausagemeat is typically pork, and Halal sausages still need a check that the meat is from Halal slaughter.
A sausage roll is seasoned sausagemeat wrapped in puff pastry and baked until golden. Conventional sausagemeat is typically pork, and Greggs, the UK bakery chain, says it has no Halal menu (see Greggs). BBC Good Food's homemade version simply uses ordinary sausages squeezed out of their skins.
This version uses Halal beef or chicken sausages instead; since the meat comes out of the casing, the casing matters less here than the meat itself, which needs Halal slaughter (see sausage). The breadcrumbs, sage and caramelised onions stay as they are. Read the puff pastry pack for the fat it uses, since some pastry is made with lard.
Roll the pastry thin and lengthways only, and seal the egg-washed border firmly so the rolls hold their shape as the sausagemeat shrinks in the oven.
Halal-critical ingredients
- Sausages The original uses ordinary sausages, and conventional sausages are typically pork. Use Halal-certified beef or chicken sausages. See Sausage.
- Puff pastry Pastry fats vary; some pastries are made with lard. Read the pack for the fat used. See Lard.
Safe substitutes
- Pork sausages → Halal-certified beef or chicken sausages
Allergens
gluten (pastry, breadcrumbs), egg, sesame, milk (if the pastry contains butter)
Ingredients
Sausage rolls
- 12 Halal beef or chicken sausages, in place of pork sausages
- 2 slices white bread, whizzed into crumbs
- 2 tbsp sage, chopped
- 500 g (1 lb 2 oz) puff pastry (read the pack)
- 3 tbsp caramelised onions
- as needed flour, for dusting
- 1 egg, lightly beaten
- 2 tsp sesame seeds
Method
- Mix the filling. Heat the oven to 200°C (180°C fan). Squeeze the meat out of the Halal sausages and mix it with the breadcrumbs and sage.
- Roll the pastry. Halve the pastry into two rectangular blocks. On a floured surface, roll each lengthways only into a thin sheet about 20 x 45–50 cm.
- Fill and fold. Spread the onions thinly in a strip along each sheet, leaving a 3 cm border on one long edge. Lay the sausagemeat along the onions in a smooth roll and brush only the border with egg. Fold the pastry over the meat, press it onto the border, trim, and tuck the edge under slightly.
- Slice and bake. Brush all over with egg, scatter with the sesame seeds and cut each roll into five. Bake on baking sheets for 35 to 40 minutes until golden and cooked through. Cooled rolls freeze well; defrost overnight in the fridge.
How this recipe was researched
Method adapted from BBC Good Food's 'Sausage rolls' (meat squeezed from 12 sausages and mixed with breadcrumbs and sage, laid on caramelised onions along two thin sheets of puff pastry, folded and sealed with egg, scattered with sesame seeds, cut into 10 and baked 35 to 40 minutes at 200°C). We replaced the sausages with Halal beef or chicken sausages. Timings follow the published technique rather than a kitchen test.
Technique and ingredient sources
-
Sausage rolls — BBC Good Food
Retrieved:
Makes 10: 12 sausages, 2 slices white bread as crumbs, 2 tbsp sage, 500 g puff pastry, 3 tbsp caramelised onions, flour, 1 egg, 2 tsp sesame seeds; baked 35 to 40 minutes at 200°C (180°C fan). We replaced the sausages with Halal ones.
-
Sausage analysis — isithalal.food
Retrieved:
Meat, casing and additive checks for sausages.