Sausage rolls are a classic snack that are loved by many. The savory sausage wrapped in flaky pastry is hard to resist! However, nothing is more disappointing than biting into a sausage roll only to discover a soggy bottom. A soggy bottom ruins the texture and makes the whole thing unappetizing.
Luckily it is possible to avoid this issue with some simple tweaks to your recipe and method. In this comprehensive guide, we will walk you through all the tips and tricks to keep your sausage rolls crispy on the bottom every time.
Why Do Sausage Rolls Go Soggy on the Bottom?
Before we dive into the solutions, let’s first understand why sausage rolls end up soggy in the first place. Here are some of the main culprits:
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Excess Moisture in the Filling Sausage meat contains a lot of fat and natural juices During baking, these liquids get released and make the bottom dough soggy
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Overloading the Filling: Putting too much filling can cause it to spill out during cooking. The expelled liquids make the bottom soggy.
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Using the Wrong Type of Sausages: High fat sausages tend to release more oil and moisture. This leads to a soggy bottom.
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Undercooking: If sausage rolls are not cooked through, the insides remain moist and make the base soft.
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Using Hot Baking Trays: Hot trays start melting the cold pastry before it bakes, leading to a soggy texture.
Now that we know what causes the problem, let’s look at the step-by-step solutions.
How to Stop Sausage Rolls Going Soggy on the Bottom
Follow these tips and tricks for guaranteed crispy, flaky sausage rolls every time:
1. Choose the Right Sausages
The type of sausage greatly impacts the moisture content. Go for good quality pork sausages that have:
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Less than 70% meat content: More meat means more fat and juices.
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No skin: Skin can make rolls greasy. Remove it before making the filling.
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Low-fat: Opt for low-fat or ‘extra lean’ options that release less oil.
This creates a drier, less soggy filling.
2. Prepare an Absorbent Filling
Absorbent ingredients in the filling soak up excess moisture and prevent a soggy bottom.
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Breadcrumbs: Add 1 cup breadcrumbs per 500g sausage meat. Panko breadcrumbs work best.
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Oats: Substitute 1/4th of the meat with dry oats for a healthy twist.
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Rusks: Crush 2-3 rusks and mix into the sausage meat. Their dry crumbs absorb moisture.
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Cheese: Grated cheddar or parmesan help absorb fats. Add 1/2 cup per filling.
3. Avoid Overloading the Filling
Using too much filling causes it to leak out during baking. This expelled liquid makes the base soggy.
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Add the filling in small batches using a spoon or piping bag.
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Spread it lightly without overstuffing the rolls. You should still be able to see the pastry.
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For larger rolls, double wrap the filling in two pastry sheets so there’s a protective barrier.
4. Use Cold Baking Trays
The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and ‘melt’ the pastry before they’re added to the oven – which will lead to soggy pastry.
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Chill baking trays in the freezer for 10-15 mins before use.
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Avoid reusable trays that hold heat. Opt for disposable aluminum ones.
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Bake rolls in batches so tray temperature is maintained.
5. Blind Bake the Pastry Shells
Blind baking creates a moisture barrier between the wet filling and dough.
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Roll out pastry and cut out shells. Dock with a fork before blind baking.
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Weigh down the shells with baking beads or beans to prevent puffing up.
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Blind bake at 425°F for 12-15 minutes until light golden brown.
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Cool shells completely before adding filling.
6. Brush Egg Wash on Top
An egg wash creates a sealed barrier that locks in moisture and prevents sogginess.
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Whisk together one egg and 1-2 tbsp milk.
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Brush the egg wash gently on top of filled rolls before baking.
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For sheen, add a pinch of salt or sugar to the egg wash.
7. Bake at High Temperature
Baking at a high heat sets the pastry quickly before juices start escaping.
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Preheat oven to 425°F or higher before baking.
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Bake for 15 minutes at high heat to crisp up the bottom.
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Reduce temperature to 350°F and bake 10 more minutes until golden brown.
8. Allow Rolls to Cool Completely
Letting rolls cool after baking sets the pastry fully and prevents residual moisture from making the base soggy.
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Transfer baked rolls to a cooling rack immediately after removing from oven.
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Do not cover the rolls as it will trap steam and moisture.
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Let cool for at least 15-20 minutes before serving.
9. Store in an Air-Tight Container
For leftover rolls, proper storage is key to maintaining crispiness.
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Allow rolls to cool completely before storing.
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Place in an airtight container, not sealed bag which can lead to condensation.
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For added crispiness, place a paper towel in the container to absorb excess moisture.
10. Reheat the Right Way
Improper reheating is another reason for ending up with a soggy bottom.
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Avoid the microwave as it makes rolls rubbery.
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For best results, reheat in the oven at 300°F for 5-7 minutes.
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Use a baking tray lined with parchment paper or aluminum foil.
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Let rolls sit for a minute before serving.
Tips for Making the Perfect Sausage Roll Pastry
Aside from the filling, the pastry also plays a huge role in getting a crispy bottom. Here are some pastry tips:
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Use chilled pastry: Work with cold pastry straight from the fridge. Do not let it sit at room temperature.
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Avoid overworking the dough: Handle it gently and roll out just once. Overworking leads to a dense, soggy texture.
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Create layers: Fold the pastry into thirds like a letter before the final roll out for flaky layers.
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Add vinegar: A bit of vinegar makes pastry crisper. Add 1-2 tsp into the dough or water.
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Rest dough after shaping: Let assembled raw rolls rest in fridge for 15-20 minutes before baking.
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Brush with milk/egg wash: Coating creates a moisture barrier and promotes browning.
Common Mistakes to Avoid
Lastly, be sure to steer clear of these all-too-common mistakes while preparing your sausage rolls:
- Skipping the blind baking step
- Using hot or greased baking trays
- Overfilling the rolls
- Undercooking at low oven temperatures
- Covering rolls after baking
- Reheating in the microwave
- Storing in sealed plastic bags
As long as you avoid these pitfalls and follow the tips outlined, you will be rewarded with flaky sausage rolls with the perfect crispy bottoms every single time. Say goodbye to lackluster soggy bottoms and enjoy this classic snack in all its glory.
Frequently Asked Questions
Should I prick the sausage rolls before baking?
Pricking the pastry may seem like a good idea to allow steam to escape, but it can backfire. The holes let juices from the filling leak out and make the bottom soggy. Avoid pricking and let trapped steam naturally escape from the edges.
How long does it take to bake sausage rolls?
At a high heat of 425°F, bake for 15 minutes until the bottom sets. Then reduce heat to 375°F and bake 10 more minutes until golden brown. Large rolls will take 5-10 minutes longer.
Can you freeze unbaked sausage rolls?
Yes, unbaked sausage rolls can be frozen for up to 2 months. Thaw overnight in the fridge before baking as you normally would. The pastry may need a few extra minutes in the oven to crisp up.
Should sausage rolls be brushed with egg before or after baking?
For best results, brush the egg wash on rolls just prior to baking. Brushing hot baked rolls can make the pastry soggy. The egg will cook and seal the surface during baking.
How do you reheat leftover sausage rolls?
Avoid the microwave as it makes the pastry rubbery. The