Recipe by POSHIE25
"I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too."
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1 (16 ounce) package
1 (17.25 ounce) package
frozen puff pastry sheets, thawed
There's an Irish pub, here in Seattle, that makes these and they cook the onion and sausage, first, then add the bread crumbs, some egg and herbs. They, then, wrap it in puff pastry dough and bake. This may make it a bit less greasy and, of course, cooked through in less time.
I have been making these for years, add 1/2 tsp dried sage & a pinch of nutmeg to the sausage meat.
I'm English and I think the secret of this recipe is the Dijon mustard. I added 1 Tbsp each of onion powder and sage to the sausage meat. I cut the 2 pastry sheets to make 4 strips. When the sausage was spread onto the pastry and rolled over & sealed, I had 4 "logs". When these were on the baking sheet I cut each "log" into 7 - 8 individual rolls and cut a small slit in the top of each. I wanted them for finger food. I did add the bread which someone else suggested but I don't think it really helped with the greasiness, but it didn't detract either. Drain on paper towel while they're still hot. Don't skip the Dijon!
My husband is from England and has been craving these British treats for a long time! They were easy to make and tasted great! The only thing I did differently was to cook the sausage and drain the fat before filling the pastry dough. This cut down on the greasiness. Thanks for a great recipe!
Like some of the other reviewers, I too am Scottish. I have been making my own Sausage Rolls for years, and I noticed that the original recipe had excluded onions. I always add finely chopped onions to the sausagemeat along with breadcrums,parsley, and salt and pepper to taste. I roll out some pre-made puff pastry and pipe the mixture through a wide piping nozzle onto the sheet. After folding over the sheet to form a tube, I then cut it to the appropriate size. (At this point I usually cut one or two small slashs into the newly made rolls. This allows some of the fat/grease to escape from the roll.) If its for a lunch-time snack about 3-4 inchs is enough, or if its for a buffet style occasion then smaller ( about 1" to 1 1/2" is usually long enough). Should any reader be visiting Scotland, I would recommend sausage rolls from Greggs to them. They are simply delicious.
Not quite the same taste as British sausage rolls - mainly because the sausage meat is different, but still a tasty dish. I added a small chopped onion and 1 Tablespoon of chopped parsley. My family loved them and I froze some for packed lunches. If cut much smaller these make a tasty finger food.
These really are very tasty, but I agree with most other reviewers - a little too greasy for cocktail parties. Try this: use "brown&serve" links (pre-cooked)wrapped in puff pastry (or pie crust strips if puff is too rich for you) that has been cut to fit each so that 1/2" of sausage link sticks out each end. Much less cooking time and the grease has already been rendered. A great Christmas potluck dish that disappears rapidly from the table!
Used plain sausage meat but added a tablespoon of sage & onion powder and a teaspoon of all spice. Took about 30mins to cook but did not burn at all. A great recipe - will never buy store sausage rolls again!
* Percent Daily Values are based on a 2,000 calorie diet.
Mark's English Sausage Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 215
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