The sausage roll, a savory delight consisting of seasoned sausage meat encased in flaky pastry, is a staple in many countries, particularly the United Kingdom, Australia, and Ireland. But what happens when this beloved snack crosses the Atlantic? What name does it adopt in the United States? The answer, as with many culinary questions, is a little complex and depends on regional variations and specific product types.
The Sausage Roll Spectrum: From “Pig in a Blanket” to Gourmet Creations
The simple truth is that there isn’t one single, universally accepted American name for a sausage roll that perfectly mirrors its British counterpart. The term “sausage roll” is sometimes used, particularly in areas with a strong British or Australian expat presence, or when referring to imported or specifically British-style products. However, several other terms and similar items exist that occupy the same culinary space. Let’s delve into the most common contenders.
The “Pig in a Blanket” Phenomenon
Perhaps the closest and most widely recognized equivalent to a basic sausage roll in the United States is the “pig in a blanket.” However, it’s crucial to understand that “pig in a blanket” encompasses a broader range of items than just a sausage roll. Traditionally, a pig in a blanket is a hot dog (or a small sausage) wrapped in biscuit dough, crescent roll dough, or puff pastry.
The dough is typically baked until golden brown, creating a simple and satisfying snack. While the basic concept of meat wrapped in pastry aligns with a sausage roll, there are crucial distinctions. The sausage in a pig in a blanket is usually a pre-cooked hot dog or a similar processed sausage, whereas a traditional sausage roll contains seasoned, raw sausage meat that cooks inside the pastry.
Furthermore, the pastry used for a pig in a blanket is often sweeter and less flaky than the puff pastry used in a classic sausage roll. This difference in pastry and sausage type results in a significantly different flavor profile. The pig in a blanket tends to be sweeter and less savory than its British cousin. It’s a simpler, more casual snack, often served at children’s parties or as appetizers.
The Sausage Kolache: A Texan Twist
In Texas, and to a lesser extent in other parts of the South, you might encounter the “sausage kolache.” Kolaches, traditionally a Czech pastry filled with fruit or cheese, have been adapted in Texas to include savory fillings, most notably sausage. While the dough is different – kolaches use a sweet, enriched yeast dough rather than puff pastry – the concept of sausage baked inside dough is similar.
However, the sausage kolache is distinct from a sausage roll in several ways. The dough is soft and bread-like, rather than flaky and buttery. The sausage is usually a smoked sausage or kielbasa, offering a different flavor profile than the seasoned pork found in a traditional sausage roll. Therefore, while a sausage kolache might satisfy a craving for meat encased in dough, it’s not a direct substitute for a sausage roll.
“Sausage in Puff Pastry”: A Descriptive Approach
Sometimes, the most straightforward approach is the best. Many Americans, when encountering a sausage roll, might simply describe it as “sausage in puff pastry.” This is an accurate and easily understandable description, particularly if the item is homemade or from a bakery that doesn’t have a specific name for it. This descriptive term avoids any ambiguity and clearly conveys the ingredients and preparation method.
Gourmet Variations and Upscale Offerings
As culinary trends evolve, more upscale versions of the sausage roll are appearing in American bakeries and restaurants. These gourmet creations often feature high-quality ingredients, such as artisanal sausages, locally sourced pork, and homemade puff pastry. They may also incorporate additional flavorings, such as herbs, spices, and cheeses.
In these cases, the item is often simply called a “sausage roll,” particularly if the establishment is aiming for a more authentic or international feel. Alternatively, they might use a more descriptive name that highlights the specific ingredients and flavors, such as “spicy Italian sausage roll with provolone” or “pork and fennel sausage roll with rosemary.”
Regional Variations and Culinary Influences
The culinary landscape of the United States is incredibly diverse, with each region boasting its own unique specialties and traditions. This regional variation extends to sausage-filled pastries as well. In some areas with a strong German influence, you might find variations of the sausage roll made with different types of sausage and dough. In others, you might encounter entirely different types of meat-filled pastries that bear some resemblance to a sausage roll, but are distinct in their own right.
Deconstructing the Sausage Roll: What Makes it Unique?
To understand why there isn’t a perfect American equivalent, it’s helpful to break down the key characteristics of a traditional sausage roll. These include:
- The Pastry: Classic sausage rolls are made with puff pastry, which is a laminated dough that creates layers of flaky, buttery goodness.
- The Sausage: The filling consists of raw sausage meat, typically ground pork seasoned with herbs, spices, and breadcrumbs.
- The Preparation: The sausage meat is encased in the puff pastry and baked until the pastry is golden brown and the sausage is cooked through.
- The Flavor: The overall flavor is savory and rich, with the buttery pastry complementing the seasoned sausage meat.
These characteristics combine to create a specific texture and flavor profile that defines the sausage roll. Many American equivalents, while sharing some similarities, deviate from this profile in significant ways.
The “Pig in a Blanket” Deep Dive
Diving deeper into the “pig in a blanket” analogy, it’s essential to understand its different forms and when it might be considered a suitable substitute for a sausage roll. There’s a significant difference between a mass-produced, store-bought “pig in a blanket” and a homemade version crafted with care.
A typical store-bought “pig in a blanket” often features a low-quality hot dog wrapped in a sweet, pre-made dough. These are usually found in the frozen food aisle or at convenience stores. They lack the flakiness of a puff pastry and the savory depth of a well-seasoned sausage.
However, a homemade “pig in a blanket,” using high-quality sausages and homemade puff pastry (or even a good-quality store-bought puff pastry), can come much closer to resembling a sausage roll. By carefully selecting the sausage and pastry, it’s possible to create a more sophisticated and satisfying version of this classic snack.
Bridging the Gap: Adapting the Sausage Roll for American Tastes
While a direct translation of the sausage roll might be difficult, there’s plenty of room for adaptation and innovation. American bakers and cooks can create their own versions of the sausage roll that cater to local tastes and preferences. This might involve using different types of sausage, incorporating regional spices and herbs, or experimenting with different types of pastry.
For instance, a Southwestern-inspired sausage roll might feature chorizo sausage, chili powder, and cheddar cheese, encased in a flaky cornmeal pastry. A Southern-style sausage roll could incorporate smoked sausage, collard greens, and a biscuit dough crust. The possibilities are endless.
The Future of the Sausage Roll in America
As global culinary influences continue to spread, the sausage roll is likely to become more familiar and appreciated in the United States. With the increasing popularity of British and Australian cuisine, more and more Americans are being exposed to this savory pastry.
It’s possible that the term “sausage roll” will eventually gain wider acceptance and become the standard name for this type of pastry in the United States. Alternatively, a new Americanized version of the sausage roll might emerge, with its own unique name and characteristics. Regardless of what it’s called, the combination of savory sausage and flaky pastry is sure to remain a popular and satisfying snack for years to come.
Concluding the Culinary Quest
So, what is a sausage roll called in America? The answer, as we’ve discovered, is multifaceted. While “pig in a blanket” serves as the closest widely recognized equivalent, it’s important to acknowledge the differences in ingredients and flavor profiles. “Sausage in puff pastry” provides a descriptive alternative, and upscale versions often retain the original “sausage roll” moniker. Ultimately, the best term depends on the specific product, the region, and the context. As American culinary tastes continue to evolve, the saga of the sausage roll in America is far from over.
Sausage Roll Recipe
Here is a simple sausage roll recipe.
Ingredients:
- 1 package (14.1 ounces) refrigerated puff pastry sheets
- 1 pound ground pork
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground pork, bread crumbs, beaten egg, sage, thyme, nutmeg, salt, and pepper. Mix well.
- Unfold puff pastry sheets on a lightly floured surface.
- Cut each sheet in half.
- Divide the sausage mixture into four equal portions.
- Shape each portion into a log and place it along one edge of each pastry rectangle.
- Roll the pastry over the sausage to enclose it, sealing the edges with a little water.
- Cut each roll into desired lengths.
- Place the sausage rolls on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
What is the closest equivalent to a sausage roll in the United States?
Finding an exact match for a traditional British sausage roll in the United States can be challenging. However, the closest equivalent is often considered to be “pigs in a blanket,” which typically consist of small sausages, such as cocktail weiners or mini hot dogs, wrapped in dough, often crescent roll dough. While the filling differs (typically pre-cooked sausages) and the pastry is usually sweeter, the fundamental concept of meat encased in pastry is present.
Another similar option, though less common, might be found in some bakeries or specialty food stores. These might offer a more savory sausage pastry, sometimes labeled as a “sausage turnover” or simply a “sausage pastry.” The dough in these cases tends to be more akin to puff pastry, similar to what is used in authentic sausage rolls. The sausage itself may also be more finely ground and seasoned, bringing it closer to the British style.
Why don’t Americans commonly use the term “sausage roll”?
The lack of prevalence of the term “sausage roll” in America is primarily attributed to historical culinary differences and the evolution of American cuisine. While immigration has certainly introduced diverse food traditions, the specific influence of the sausage roll hasn’t been as widespread compared to other European pastries. The food landscape in the US developed along different lines, leading to the popularization of alternative meat-and-pastry combinations like “pigs in a blanket” and various savory pastries with different regional variations.
Furthermore, the marketing and branding of food products play a significant role. “Sausage roll” as a name may not have resonated well with American consumers, or perhaps no major food company chose to promote it under that name. Instead, variations like “sausage turnover” or “sausage pastry,” or regional specialties, became more established. This is a common phenomenon in food culture, where names and dishes evolve differently in different regions.
Are there regional variations of sausage-filled pastries in the US?
Yes, there are definitely regional variations of sausage-filled pastries in the United States, though they may not be direct equivalents of the British sausage roll. For example, some regions have variations of kolaches, a pastry of Czech origin, which can be filled with sausage and cheese. These are often sweeter than a typical sausage roll but still offer a savory meat-and-pastry experience.
Additionally, some Southern states might have regional takes on biscuits filled with sausage, or even savory hand pies with sausage fillings. These regional differences reflect the diverse culinary influences that have shaped American cuisine. These pastries demonstrate that the core idea of sausage encased in pastry is present in the US, even if it manifests itself in various distinct ways.
What type of sausage is traditionally used in a British sausage roll, and how does it compare to American sausage?
A traditional British sausage roll typically uses a sausage meat filling made with ground pork, seasoned with herbs and spices like sage, thyme, and nutmeg. The sausage meat is finely ground and often contains breadcrumbs to bind the mixture. The flavor profile is savory and herby, providing a distinct taste that complements the flaky pastry.
American sausage, on the other hand, is more diverse in its preparations and flavor profiles. While ground pork is common, other meats like beef and turkey are also used. American sausage can range from mild to spicy, with variations like breakfast sausage (often sweet or maple-flavored), Italian sausage (seasoned with fennel and garlic), and chorizo (seasoned with chili peppers). The texture can also vary, from coarsely ground to finely ground. Therefore, finding an exact match for the British sausage roll filling in American sausages can be challenging without specifically recreating the British recipe.
Can I find a sausage roll in the US if I look for it specifically?
While not widely available in mainstream grocery stores, it is indeed possible to find sausage rolls in the United States if you know where to look. Specialty British import shops or European bakeries are the most likely places to find them. These establishments often cater to expats and enthusiasts seeking authentic international foods. Online retailers specializing in British goods are another avenue to explore.
Additionally, some artisanal bakeries and cafes might offer their own versions of sausage rolls, although they may not be labeled as such. Checking the pastry selection and inquiring about savory meat-filled pastries is a good strategy. With a bit of searching, and perhaps some luck, you can likely find a sausage roll or a close approximation in certain areas of the US.
Are there any notable differences between the pastry used in a British sausage roll and its American counterparts?
The pastry used in a traditional British sausage roll is typically puff pastry, known for its flaky and buttery layers. This pastry provides a light and airy texture that contrasts beautifully with the savory sausage filling. The puff pastry is crucial for creating the distinctive crispness and satisfying mouthfeel of the sausage roll.
In contrast, American versions of sausage-filled pastries often utilize different types of dough. “Pigs in a blanket” commonly use crescent roll dough, which is sweeter and less flaky than puff pastry. Other variations may employ a pie crust-like dough or even a simple bread dough. While these pastries can still be enjoyable, they lack the signature flakiness and buttery richness of a traditional British sausage roll made with genuine puff pastry.
How can I make my own authentic-tasting sausage rolls in America?
To create authentic-tasting sausage rolls in America, start with high-quality, all-butter puff pastry. Many grocery stores offer frozen puff pastry sheets, which can be a convenient option. Then, focus on recreating the British sausage meat filling. Use ground pork and season it generously with dried sage, thyme, nutmeg, salt, and pepper. You can add breadcrumbs to bind the mixture and ensure a moist and flavorful filling.
Once you have your puff pastry and sausage meat, roll out the pastry, spread the sausage meat evenly, and roll it up tightly. Cut the roll into individual portions and brush the tops with an egg wash for a golden-brown finish. Bake until the pastry is golden and the sausage is cooked through. Experiment with different herbs and spices to adjust the flavor to your liking, and enjoy your homemade, authentic-tasting sausage rolls!