• 375g pack ready-rolled puff pastry
  • 8 good-quality pork sausages
  • 1 small bunch sage, leaves only
  • 1 egg, lightly beaten


  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.

  • STEP 2

    Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.

  • STEP 3

    Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.

  • STEP 4

    Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

Recipe from Good Food magazine, June 2011

Goes well with


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