The Sausage Roll

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Well, my parents are nearing the end of their long hike. The daily updates have been wonderful, mostly recaps on the weather, how they have honed their bog-traversing skills – and lots and lots of talk about food and what they have been eating. When you hike 16 miles in a day, you get to eat whatever you want!

England is not known for the food, but my parents are debunking the “British cooking is awful” myth one meal at a time. I won’t spoil anything because given my mothers love of cooking and food, I’m sure she will want to recap their culinary adventures, however I did think this would be a good opportunity to share with you the recipe for a classic British staple: the sausage roll. This is not a hot dog in a blanket – though that is its American cousin. These are great for parties – you can make them ahead of time and freeze them.

Amazingly, my father had never had one until this trip to England! How that is possible after living in England for 6 years is beyond me. But he’s seen the light, and agrees they are fantastic. So I’m passing on the recipe to you – this is a modified version of Delia Smith’s sausage roll recipe. Delia Smith is the British equivalent of Martha Stewart, without the scandal and jail time. If you’re ever looking for a solid, authentic Brit recipe, start with Delia.

Makes 12 Sausage Rolls


  • One package of store bought puff pastry
  • 8 oz of pork sausage meat
  • 1 small onion finely chopped
  • 2 rounded tablespoons of chopped sage leaves
  • Salt and pepper
  • 1 egg – beaten



Preheat your oven to 425 degrees.

Roll out your puff pastry to (2) 12”x 4” rectangles.

Mix the sausage meat, onion, sage and salt and pepper in a mixing bowl. Divide the sausage meet into two and roll each piece out with your hands on a lightly floured surface until they are each 12” long.

Place one roll of sausage meat onto one strip of pastry. Brush the beaten egg along one long edge of the pastry, then fold the pastry over and seal it as carefully as possible. Roll the whole thing over so the sealed edge is underneath and gently roll lightly so the pastry is sealed. Repeat with the second piece of pastry and sausage meat.

Use a sharp knife to cut each roll into six sausage rolls. Cut three V shapes in the top of each roll with scissors and brush with the beaten egg.

Place the rolls on a baking sheet and bake high in the oven for 20-25 minutes. Place on a wire rack to cool

Serve hot. I like to eat them with ketchup mixed with a little bit of chili sauce. Delia suggests pickled shallots. You can dress up the sausage mixture if you want to get fancy, the possibilities are endless: chopped apple, parsley, mustard, nutmeg – go crazy!

You can store cooled sausage rolls in the freezer. Just defrost them for an hour at room temperature and warm them in a hot oven for 5 minutes.


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