Thursday, 12 May 2011

Recipe - Sausage Rolls

Sausage rolls, what a classic for the picnic. This is my version of making your own ones instead of buying them.

As you can see from the picture I'll never be a pastry chef. I'm outright clumsy when it comes to dealing with dough and pastry. However, I forgive myself since they do taste quite good.

I used chilli jam and Dijon mustard this time but you can chuck on anything you think will work instead. Or why not just trust the flavour from the sausage meat and the seasoning - freestyle it to suit yourself.

This is simple, tasty, food at its best so I will not  any more, let's look at the recipe.

Ingredients (makes 8 or so)
1 pack of ready-rolled puff pastry
1 pack of sausage meat (about 450g)
1/2 red onion, finely chopped (or adjust to taste)
5 - 6 sage leafs, finely chopped (or adjust to taste)
1 egg, beaten
Chilli Jam (optional)
Dijon Mustard (optional)

Preheat the oven to 220c.

Mix the sausage meat well with the onion and sage leafs. Season to taste.

Cut the puff pastry into 8 squares and if you are using chilli jam, Dijon mustard etc - spread some on the middle of each square.

Portion out the sausage  meat evenly in the middle of the puff pastry squares and brush one side with the egg. Fold together and crimp or push together to create a parcel of each one.

Pop the sausage rolls onto a baking tray lined with parchment paper and brush each one with more of the egg.

Bake for 25 - 30 minutes or until golden and cooked through.

Allow to cool for a couple of minutes before removing them from the baking tray.



  1. These look delicous, perfect lunchbox or picnic food. Great for snacks whilst watching football too ;o)

  2. Michelle,

    Many thanks for your kind comment!

    They are quite versatile. I had a couple hot for dinner when I had made them and then some cold the next day for lunch.

    // Mike


Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike