Homemade sausage rolls

Using ready-made pastry speeds up your preparation time - and you can still get all those exciting homemade flavours into your filling.

Makes 8, 1 hour preparation, 20 mins cooking


  • 320g pack of pre-rolled puff pastry
  • 1 egg, beaten (for glazing)

For the filling

  • 250g minced pork
  • 250g sausage meat
  • 1 small onion, very finely chopped
  • 2 tablespoons tomato ketchup
  • 2 tablespoons brown sauce
  • 1 dessert spoon Worcestershire sauce
  • 1 tablespoon thyme leaves
  • 1 tablespoon sage, finely chopped
  • Sea salt and milled black pepper

Non-stick baking parchment


  1. Combine and mix all the filling ingredients together
  2. Cut the sheet of pastry lengthways into 2 long rectangles. With a rolling pin, carefully roll the pastry to make it a little wider, then put one half to the side.
  3. Spoon half the filling mixture along the pastry, leaving a small margin at the top. Spread the mixture evenly in a sausage shape, so it reaches the edges of the pastry on the left and right sides. Roll the pastry tightly over the filling from left to right to make a big, long sausage roll. Brush the edges with the beaten egg and seal.
  4. Repeat the process with the other half of the pastry and the rest of the filling.
  5. Wrap the long sausage rolls in cling film and place in the fridge for at least 30 minutes.
  6. Pre-heat the oven to 200°C/gas mark 6.
  7. Line a baking tray with non-stick baking parchment.
  8. Remove the sausage rolls from the fridge, and take off the cling film. Cut each length into 4, brush with the beaten egg and place on the baking tray. Bake for 20 minutes until lightly browned.

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