A Toulouse sausage roll on a serving board

Toulouse sausage roll

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 35 mins Cook: 45 mins Plus at least 3 hrs chilling


Serves 10

Think of this as pork Wellington with the herby punch of Toulouse sausage wrapped in flaky pastry. A great centrepiece for a gathering with family and friends

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal397
  • fat25g
  • saturates10g
  • carbs16g
  • sugars1g
  • fibre2g
  • protein26g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 320g all-butter puff pastry sheet
  • plain flour, for dusting
  • 3 large egg yolks, beaten
  • 2 tsp thyme leaves
  • 2 tsp black mustard seeds

For the filling

  • 1kg fatty pork mince
  • 200g unsmoked streaky bacon, very finely chopped or minced



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 ½ tsp cracked black pepper (use a pestle and mortar)
  • 1 ½ tsp muscovado sugar
  • ½ tsp ground mace
  • 5 garlic cloves, grated
  • 1 tsp sweet paprika
  • 100g fresh breadcrumbs
  • small handful sage leaves, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. To make the filling, tip all the ingredients into a large bowl and season generously with salt. Combine everything together with your hands. Lay a large sheet of cling film on your work surface, tip the filling on top, and shape into a 8cm-thick log. Roll up tightly in the cling film. Chill in the fridge for 3 hrs or overnight to firm up the mixture and allow the flavours to develop.

  2. Put the sheet of pastry on a floured surface, sprinkle the top with a little extra flour, then roll out the pastry – it should be bigger by about a quarter. Brush all over with some of the beaten egg. Lie the sausage on one half of the pastry, leaving a gap of about 5cm. Fold the long side of the pastry over the top and line up the edges. You may need to adjust the position of the filling to get it just right. Crimp the edge to seal it together, then transfer to a baking sheet lined with baking parchment. Brush all over with the beaten egg and chill in the fridge for 20 mins. Can be frozen unbaked for up to one month.

  3. Heat oven to 210C/190C fan/gas 7. Brush with more egg, then score the pastry all over with little slashes. Lightly press the thyme leaves and black mustard seeds into the top of the pastry. Bake for 25 mins. Turn oven down to 180C/160C fan/gas 4 and bake for another 20 mins until golden brown and the base of the pastry is cooked and crispy. Remove from the oven and leave to cool on a wire rack set over a baking tray for 20 mins before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Apr, 2019
Made this for a hen do buffet and decorated the top. It was enormous and very tasty. Only problem was the bottom got very soggy and more or less dissolved. I used 20% fat mince so may use a lower fat content pork one and more bread crumbs next time.
3rd Dec, 2017
Yummy. Very easy to make, although enormous - I did a half dose.
Tea Drinker's picture
Tea Drinker
3rd Mar, 2020
What do you do with the bacon
Barney Good Food's picture
Barney Good Food
3rd Mar, 2020
Hi, You mix the bacon in with all the other filling ingredients, it's part of the filling. Please let me know if you have anymore questions.
Tea Drinker's picture
Tea Drinker
3rd Mar, 2020
No Thank you
Sabine Molloy's picture
Sabine Molloy
20th Dec, 2017
Where is the Toulouse sausage in this recipe ???
goodfoodteam's picture
21st Dec, 2017
Thanks for your question. The combination of herbs, spices and pork mince is inspired by Toulouse sausage.
caramelclee's picture
2nd Jan, 2018
Makes a statement and simple enough to create as long as you have all the ingredients. I found it hard to buy particularly fatty pork mince, but used 10% which worked fine. Having made the filling I then left it overnight for flavours to develop but didn’t find the final product particularly strongly flavoured of any of the ingredients, I expect you could add more of any of the herbs/seasoning, as preferred, for more of a kick. When rolling the pastry out, try to increase the width (not length) of the sheet by the 25% so that you have enough pastry to encase it on the long side, as advised.
Want to receive regular food and recipe web notifications from us?