The BBC Good Food logo
Sausage rolls

Sausage rolls

By
A star rating of 4.3 out of 5.14 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10

Perk up your lunchbox with these party favourites, bound to be a hit with kids

  • Freezable
Nutrition: per serving
NutrientUnit
kcal439
fat31g
saturates12g
carbs27g
sugars4g
fibre1g
protein15g
salt1.67g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Halve the pastry into 2 rectangular blocks. On a floured surface, roll each block lengthways only until you have 2 thin sheets, about 20 x 45-50cm.

  • STEP 2

    Thinly spread the onions in a strip over the pastry, leaving a 3cm border along one long-edge of each sheet. Divide the meat along the onions, shaping into a smooth roll, then brush just the border with beaten egg. Fold excess pastry over the meat and press to stick to the eggy border. Trim this edge, tuck under slightly to hold, then brush all over with egg. Scatter with seeds and slice each roll into 5. Bake on baking sheets for 35-40 mins until golden and cooked through. Once cool, freeze in bags. Defrost overnight in fridge.

RECIPE TIPS
3 WAYS TO ENJOY

1. Pack with sachets or small pots of ketchup or brown sauce for dipping. 2. Eat with a leafy salad. 3. Add cucumber sticks, cherry tomatoes or radishes.

Goes well with

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content