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Sausage rolls

 


Method 1

Ingredients

375g all-butter puff pastry

flour

for dusting

2 tbsp apple sauce

pickle or chutney

400g sausagemeat

or sausages, skins removed

1 egg

beaten

2 tsp sesame seeds

or nigella seeds (optional)

step 1

Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.

step 2

Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.

step 3

Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Method 2

🛒 Ingredients (Makes about 8–10 rolls)

1 sheet ready-rolled puff pastry

400–500g sausage meat

(or remove skins from about 6 sausages)

1 small onion, very finely chopped (optional)

1 tsp mixed herbs (optional)

½ tsp black pepper

1 egg (beaten, for glazing)

Optional: sesame seeds or poppy seeds for topping

👩‍🍳 Instructions

Preheat oven to 200°C (180°C fan) / 400°F.

Prepare filling:

In a bowl, mix sausage meat with onion, herbs, and pepper.

Prepare pastry:

Roll out puff pastry (if not pre-rolled). Cut in half lengthwise.

Add filling:

Shape sausage meat into a long log and place down the center of each pastry strip.

Seal:

Brush one edge with beaten egg, fold pastry over the meat, and press to seal.

Place seam-side down.

Cut & glaze:

Cut into small rolls (about 4–5cm each).

Brush tops with egg and sprinkle seeds if using.

Bake:

Bake for 20–25 minutes until golden brown and cooked through.

Cool slightly before serving.

🔥 Optional Flavor Ideas

Add 1 tsp mustard for extra kick

Mix in grated cheddar

Add a pinch of chili flakes

Use caramelized onions instead of raw



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