isithalal.food · Recipes

Halal sausage rolls

Golden puff-pastry sausage rolls filled with Halal beef or chicken sausagemeat, sage and caramelised onions instead of pork sausages.

British · Snack · Easy · 10 sausage rolls · 65 min

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.

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Why Halal checks matter here

Conventional sausagemeat is typically pork, and Halal sausages still need a check that the meat is from Halal slaughter.

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.

Ingredients

Sausage rolls

• 12 (12) Halal beef or chicken sausages, in place of pork sausages
• 2 slices (2 slices) white bread, whizzed into crumbs
• 2 tbsp (2 tbsp) sage, chopped
• 500 g (1 lb 2 oz) puff pastry (read the pack)
• 3 tbsp (3 tbsp) caramelised onions
• as needed (as needed) flour, for dusting
• 1 (1) egg, lightly beaten
• 2 tsp (2 tsp) sesame seeds

Method

1. 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.
2. 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.
3. 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.
4. 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.

Allergens

gluten (pastry, breadcrumbs), egg, sesame, milk (if the pastry contains butter)

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.

Photograph from our ingredient library: grilled sausages, not the finished dish.