Sausage Rolls

One of the big favourites in my house is sausage rolls. It seems I can’t make enough of them and as fast as I make them, they vanish!


I use shop-bought puff pastry for my sausages rolls – in my world, life is too short to be making puff pastry. I also, always buy my sausage meat from the butcher, rather than the supermarket, as I find it is far less fatty and much tastier. Personal preference.

I always make a double batch and for this I use two packs of pastry and two packs of sausages meat.

Put the sausage meat in a good-sized bowl and add plenty of Worcestershire Sauce and as much tobacco as you like. Add a pinch of thyme or any other dried herb you like, salt and pepper and two or three rashers of bacon, cut up into small pieces. If I have any to hand, I also chop up a handful of olives and add those too. I’ve also added parmesan cheese in the past. In fact, it’s a bit of a running joke in the house that I never make them the same way twice! Actually, on this occasion, I fried off tiny pieces of chorizo and added that and its released oil into the mix.

I say experiment and just try adding a bit of this and that and see how it turns out!

Once you have all your ingredients in the bowl, it’s time to get your hands dirty and give it a good squish together.

Roll out your ready-to-use pastry and slice into two long rectangles. Place a line of sausage meat mix down the centre of each half and carefully roll into the ‘sausage’ shape. I use milk as a wash to seal the pastry together rather than eggs. Once you have your sausage roll, milk wash the top and then cut into portions – it’s entirely up to you what size you want. Pop a little slash in the top of each sausage roll.

Use the paper the pastry was wrapped in for your baking paper and pop into a pre-heated oven at 200C for around 20mins, or until the sausage rolls are nicely golden. Leave them to cool on a wire rack, or watch them vanish, which may be the preferred option for others in your home!20170816_234736


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