• 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 1 tbsp dried thyme
  • 450g/1lb sausage meat
  • salt and freshly ground black pepper
  • 450g/1lb ready-rolled puff pastry
  • 1 free-range egg, beaten


  • STEP 1
    Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
  • STEP 2
    Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
  • STEP 3
    Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
  • STEP 4
    Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
  • STEP 5
    Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

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