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READY IN 35 mins

Mark's English Sausage Rolls

Read Reviews (106)

"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." — POSHIE25

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Original recipe makes 12 sausage rolls Change Servings

1 (16 ounce) package pork sausagemeat
1 (17.25 ounce) package frozen puff pastry sheets, thawed

1/4 cup Dijon mustard
1 beaten egg

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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.

—KarlB

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Most Helpful Critical Review

Sep 28, 2009

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

—uk2usa82

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125 Ratings

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Nov 22, 2006

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!

—mama toto

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May 28, 2007

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!

—NYCDaisy

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Oct 16, 2009

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.

—leakie

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Aug 15, 2003

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.

—BRITGAL

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Dec 02, 2006

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!

—Eliza

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Jan 25, 2004

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!

—Hot Chilli

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Nutrition

Calories
329 kcal
16%

Carbohydrates
19.5 g
6%

Cholesterol
39 mg
13%

Fat
23.9 g
37%

Fiber
0.6 g
2%

Protein
8.6 g
17%

Sodium
569 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mark's English Sausage Rolls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 329
Calories from Fat: 215

% Daily Value *
Total Fat 23.9g 37 %
Saturated Fat 6.8g 34 %
Cholesterol 39mg 13 %
Sodium 569mg 23 %
** Potassium 124mg 3 %
Total Carbohydrates 19.5g 6 %
Dietary Fiber 0.6g 2 %
Protein 8.6g 17 %
** Sugars 0.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 14 %
** Thiamin 36 %
** Niacin 32 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 19 %

* 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.