Please help me with fatty sausage rolls.

[DameMargaretOfChalfont]

As I start my prep for Christmas I'm planning on making my own sausage rolls which the whole family enjoy.

I use ready made puff pastry and fill it with shop bought sausage meat which I mix with herbs/spices/tomato puree etc.

My problem is the amount of fat that comes out of the rolls as they cook - I end up with sausage rolls with fatty, soggy bottoms due to them sitting in a sea of fat as they cook.

Last year I tried baking them on a cooling rack placed over a baking sheet but this just made the sausage rolls stick to the rack.

Any ideas how I can improve my recipe or technique to give me crispy sausage rolls without soggy bottoms??

I layer my pastry with a thin layer of mustard then a sprinkle of mature cheese.
Then I take the skin of a normal sausage and squish it on. Then roll and flatten. Mine is never fatty. It could be alot of fat in the mix.

Buy top quality sausagemeat, the cheaper it is the more fat it will contain.
Stir some homemade breadcrumbs into the sausagemeat before using it, (or paxo type stuffing mix ~ don't add water)

Make your own pastry, rough puff is ideal for sausage rolls, as it's less fatty than puff pastry.

I came on to say add amsome bread crumbs.

Thank you - Polter I'll try the breadcrumbs in my mix, hopefully that might soak up some of the excess fat. I'll also adjust my cooking temp as you suggest.

I also like Oswin's idea of adding a mature cheese, I'd imagine it'll give a richness to the flavour.

use real sausages, and take off the skins....I find ordinary shop sausagemeat to be very fatty

I often grate in an apple with the sausage meat, it really gives it a lift, no one can ever pin it down until you tell them . A dod of wholegrain mustard too won't hurt.

Xposts - thank you everyone.

Breadcrumbs it is (and LF quality sausagemeat).