Sausage Rolls just like Greggs

Greggs sausage rolls are a British icon, and if like me you live thousands of miles from the nearest location, then you’ll want to know how to recreate them at home. If you’ve ever searched for a Greggs copycat recipe you’ll no doubt have come across recipes that have stufflike chorizo, herbs, and other nonsensethat absolutely aren’t in a Greggs sausage roll but are simply included to give some kind of credence to someone who has no idea what they’re doing. Don’t worry, I am your saviour. I’ve developed this recipe to be identical to the real thing, for better or worse. RECIPE (makes 8): 310g ground pork (20-25% fat) 30g rusk (or use finely ground panko breadcrumbs) 3g soy flour 95g cold water 3g potato starch 8g salt 0.5g MSG 0.1g ground ginger 0.1g ground nutmeg 0.1g mustard powder 0.5g white pepper 1g black pepper 454g (usually one package) puff pastry dough (if frozen, make sure it’s fully thawed but still cold) 1 egg, beaten with a little cold water Place all of the sausage ingredients into the bowl of a food processor and blitz until a smooth paste has formed and the seasonings are thoroughly distributed. Place into the fridge to chill while you take care of the pastry. Flour the counter and roll the puff pastry out into a rectangle until it’s about 2-3mm thick (I used silicon rolling guides bc i’m extra). Cut the rectangle longways into two pieces. Divide the sausage meat into two, and form a uniform log the length of the pastry sheet (wet hands help to keep it from sticking). Brush one edge of the pastry with egg wash, then fold over and seal tightly. Pat down the roll to even out the filling, then make 5-6 scores along the roll. Lightly brush the top of the roll with egg wash. If baking right away, throw them in a 400°f oven for about 20 minutes, until puffed and golden. Rolls can also be frozen while raw; place them on a baking sheet and freeze until solid, then place in a ziploc bag. Bake from frozen for about 30 minutes.

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