Mark's English Sausage Rolls

Mark's English Sausage Rolls

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"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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35 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
  3. Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.


  1. 140 Ratings

Most helpful positive review

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 ba...

Most helpful critical review

I have been making these for years, add 1/2 tsp dried sage & a pinch of nutmeg to the sausage meat.

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Least positive

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 ba...

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 s...

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 drai...

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 on...

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 fa...

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 crus...

This recipe is very easy and quick. When I prepared this recipe, I added 2 shredded carrots, 1/2 finely chopped onion and 1/2 cup of finely chopped mushroom. Turned out wonderful. Also I made...

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 sausag...

I'm an English bloke who does all the cookin' in our house. This recipe is great and can be done from scratch by using the Puff Pastry recipe by "your mom" elsewhere on AllRecipes. Surprise yo...

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