Reviewed: Feb. 8, 2013

I had never even heard of these until my boyfriend asked me to make them. I just wanted to keep it basic for my first try so I cooked the sausage with pepper and garlic powder before rolling them (to reduce the greasiness.) With the first batch I followed the instructions: cutting up the pastry into 6 then rolling. With the second batch I cut the pastry into 3 strips and rolled them, then cut them. This was easier for me. I also didn't need to use egg to seal them. I simply pressed the edges together then pressed with a fork for a finished edge. I used only egg yolk for the tops for a very rich color. This is a great basic recipe for someone who's never made them before! They were delicious, easy to make, and I will use this one again :) Thank you!

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Reviewer:

zianaiz

Home Town: Camden, New Jersey, USA

Living In: Port Angeles, Washington, USA

Reviewed: Jan. 19, 2013

These really are very simple and quite delicious. I have made them quit a few times during the holiday, they are good hot, or cold and freeze well too. What a great appetizer or a fancy addition to an afternoon high tea !!!!

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Reviewer:

pamjo1

Reviewed: Dec. 27, 2012

Very good! I took the advice of other reviewers and cooked the sausage first with some onion. This way a lot of the fat was drained off so they werent as greasy. I didnt notice the mustard, maybe I didnt put enough on..

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Reviewer:

Vicki

Reviewed: Dec. 16, 2012

Easy and yummy! I made half the recipe to see how they would turn out before making them for Christmas morning, as most of my baking doesn't turn out very well! I cut one half of the package of the dough into 9 squares, rolled the sage sausage to fit the squares, browned them briefly to drain some grease, rolled them with the Dijon inside and egg on top, and they were great! My husband is from England and loved them. Will make a full batch or two for Christmas! Thank you!

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Reviewer:

Leslie

Reviewed: Dec. 10, 2012

I made these using Sage sausage. I also add onions to the meat and cut slits in the top of the pastry before baking. Delish! My 5 year old loves taking these for her school lunch. Thanks to my British friend for introducing them to me.

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Reviewer:

chasytea

Reviewed: Oct. 29, 2012

My husband is English also and has lived in the U.S. for seven years and misses not only sausage rolls, but meat and potatoe pies and of course fish and chips. He had never heard of using Dijon mustard in the sausage rolls. I only had honey dijon and did not put too much on the sheets as my husband is not a mustard fan. I did use the Jimmy Dean Sage flavored sausage meat and my husband said it needed even more sage so next time I might at 1/2 tablespoon of sage. I also cooked my sausage and onions before rolling them in the pastry and had no problem with grease. Since it is just the two of us, I froze half the batch. We did pour beef Bisto gravy on them - delish! Hubby even loved them with the mustard though I will keep it to a minimum. :)

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Reviewer:

Shari

Cooking Level: Intermediate

Reviewed: Aug. 9, 2012

As an English woman living in the states, I love to cook good english food for my kids so they grow up knowing that side of their family. There were no sausage rolls left, none. They gobbled them instantly. Great recipe and will definatley be a staple in our home now. Thanks!

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Reviewer:

perfectfamily

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Jul. 16, 2012

I'm the first American in my all-British family so I've kinda been raised on this stuff. I can safely say this recipe is delicious! I DEFINITELY recommend using Pepperidge Farm's ready made puff pastry (Available at almost all US grocery stores). I used Dean's Sage seasoned sausage meat. Added 1/2 yellow onion, finely chopped; 2 dashes black pepper, and 1 pinch of salt to the meat. Cooked @ 375 for 27 minutes. Note: BE CAREFUL with the Dijon mustard. I used grey poupon and 1/4 cup was a little bit too much.

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Reviewer:

JThomas

Reviewed: Apr. 24, 2012

I have made these a few times. My husband LOVES them! I used the other suggestions and cooked the sausage meat first and added cooked diced onions too. Thanks for the recipe.

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Reviewer:

MEPN

Reviewed: Feb. 14, 2012

I saw this recipe a couple years ago, and after searches on all kinds of recipe websites I finally found it!!! I am new to puff pastry baking, so if I freeze these rolls, what is the best way to cook them from the freezer? Is there any way to freeze these AFTER baking, so they can be microwaved easily on the go?

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