Sausage Rolls


1 onion, finely chopped

1 tbsp vegetable oil

750g sausage meat

2 large sized eggs

750g puff pastry





Preparation Method

Preheat the oven to 400°F/200°C/Gas 6


Gently cook the onion in the vegetable oil.


In a bowl mix the meat, the onion and 1 eggs.


Mix well until all the ingredients are thoroughly and evenly mixed.


On a floured surface, roll out half the pastry to into a rectangle shape and cut lengthwise into 2 strips. Repeat with the remaining pastry. And rest the pastry for at least 30 mins in the refrigerator.


Form the sausage meat into 3 to 4 long sausages the length of the pastry strips and place each sausage into the center of each pastry strip.


Beat 1 egg in a basin and lightly brush the edges of the pastry with the beaten egg and fold the pastry over the meat filling to form two long rolls then flip the sausage roll over so the seam is underneath.


Brush the top surface lightly with beaten egg.


Cut the rolls into equal lengths - you can vary the length to the style of roll you want, for a canapé size you may want to make tiny rolls. Place the sausage rolls on a greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown.


Option: you can use filo pastry for a more crunchy finish.



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