Sausage rolls are a hugely popular snack in the United Kingdom and around the Commonwealth, including Australia and Canada. One bakery chain in the UK, Greggs, sells around 2.5 million sausage rolls per week!
Seasoned pork sausage meat wrapped in a tube of flaky, buttery puff pastry, they can be served hot from the oven or served cold. They come in a range of sizes, from 4oz sausage rolls perfect for lunch, or mini 1.5oz sausage rolls ideal for parties and buffets.
Despite their huge popularity in Britain, the history of the sausage roll is uncertain. Wrapping meat in pastry dates back to the Ancient Greeks and Romans, but the modern sausage roll is thought to have originated in 19th Century France.
They grew in popularity in London in the early 1800's as a cheap street food, and became known as a quintessentially British snack. They were originally made using shortcrust pastry, but today you will almost exclusively find them made with deliciously flaky puff pastry. Puff pastry was developed in the early 1600's in Spain, an adaptation of the Middle Eastern filo pastry used in baklava. It quickly spread across Europe, and became a staple in French baking by the 1650's.