Sausage rolls but crunchy - what's not to love?! Tasty pork sausage meat is wrapped in multiple layers of filo (phyllo) pastry and simply baked to perfection. Filo Pastry Sausage Rolls are a fun twist on a British classic recipe and well worth trying!
Preheat the oven to 200c fan | 200c | 390c or equivalent.
Carefully skin 450g Pork Sausagesusing a sharp knife to cut a slit in the skin. Keep the sausages whole and set aside.
Melt 50g Salted Butter in a small bowl in the microwave or in a small pan on the hob.
Separate 1 sheet of Filo Pastry and cover the remainder to keep it from drying out. Place the sheet on a flat surface. Use a pastry brush to cover the pastry in a thin layer of the melted butter. Note - If using smaller US phyllo pastry sheets, use 2 sheets per roll. Butter both then lay one on top of the other.
Lay one of the skinned sausages along the shortest edge of the pastry sheet. Leave around a 2cm/1inch gap from the edge.
Fold one long side of the pastry towards the centre.You will see from the images that it is a good idea for the pastry to be angled a little more inwards at the opposite end to where the sausage is.
Repeat with the opposite side.
Roll the sausage in the pastry until there is only a little bit of pastry still showing.
Add a little more melted butter and finish the roll. This will help the pastry to stick.
Place the roll on a lined baking sheet then repeat with the remaining 7 sausages and pastry.
Brush the outside of the rolls generously with the melted butter. If you run out, just melt a little bit more to finish the job.
Bake for 20 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
Move to a cooling rack and try to let them cool a bit before serving. Good luck with that!