How to Judge Sausage Rolls

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Appearance

Visual appeal of the Sausage Roll. Quality of pastry (Lamination), Flakiness of pastry.

Filling

Judged Cold

Flavour, Colour and Texture. Correctly cooked. Minimal filling shrinkage once baked. Quality of meat used in filling.

Flavour, Aroma & Eating

Judged Hot

Flavour, Colour and Texture. Minimal filling shrinkage once baked. Quality of meat used in filling.

Size & Shape

Even size and shape. The size of the roll should be not too big or small. 

Pastry

Pastry should be of an appropriate thickness to the filling.

Bake

The sausage roll should be evenly baked, with no raw or undercooked pastry. Golden coloured pastry, even egg wash over the top, no burnt pastry or filling. Even rise across the pastry.

Cleanliness

The shaping of the sausage rolls should be neat, with clean joins and smooth ends. The filling should be filled evenly with minimal shrinkage.

The above judging criteria and comments have been provided for the purpose of education and do not represent the views, opinions or position of judges, officials or the RA&HS. Any resemblance to actual persons, competitors, or exhibits living or dead, or actual events is purely coincidental.

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