Tag Archives: sausage rolls

Sausage rolls – with added newness !

Sausage rolls with onion, sage and chestnut stuffing

I made two small changes to my standard sausage roll recipe today. First, I added chopped cooked chestnuts, which I can luckily find in my supermarket in vacuum-sealed packs, and used the puff pastry that comes in blocks rather than sheets. It means that there is a touch of sweetness in the sausage mix, and you can control the thickness of the pastry. I think the pastry:sausage ratio with thicker pastry = the best sausage rolls I’ve made. Our maths lesson for today is brought to you by my Mother in law’s awesome sausage rolls she always bakes loads of when we visit.


  1. 6 good quality pork sausages (or about 350g sausage meat from the butcher)
  2. 1 large onion, finely diced
  3. 1 handful sage leaves, chopped
  4. 150g cooked chestnuts, roughly chopped
  5. 1 block puff pastry, thawed at room temperature
  6. 1 egg, beaten


  1. Pre-heat oven to 200C/390F
  2. Combine the sausage meat, onion, sage and chestnuts together in a large bowl
  3. Roll out the pastry to about 1/4 inch thick
  4. Place lines of the sausage meat along the length of the pastry, roll over and seal edges lightly
  5. Cut into 2 inch thick slices and place on to a wire rack over a oven-proof tray and brush with the beaten egg
  6. Bake in the oven for 20-25 minutes or until golden brown

UK feasting

AMAZING lamb chops at L&L’s BBQ extravaganza

I love visiting D’s family in the UK. It’s always about non-stop catching up over food, with discussions about what to eat next, over endless cups of tea between meals, and often with one (or several) of Mummy May’s Sausage Rolls.

I’m also going to share photos of just a portion of the food that we consumed at L&L’s all-day “grazing” BBQ on a gorgeously sunny and warm Autumn day. We really lucked out with the weather on this trip. The temperatures we had in the UK were higher than they had in Summer ! Made tucking in to all that food even more enjoyable.

Mummy May’s sausage rolls

But first, those sausage rolls I was talking about earlier. It’s a serious challenge to eat just one of these. Must be because they’re made with chestnuts, and with added love (awww).

The recipe is not all that different from my recipe, but little changes make all the difference ! For a start, she uses a block of pastry rather than ready-rolled sheets, which give it a more rustic and thicker pastry (that you can adjust to your taste), and also adds chopped chestnuts. It’s amazing how those little nuggets of sweet nuttiness make the whole thing zing in your mouth.

She made heaps of these in readiness for our visit and they were pretty much snacked on throughout each day.

That is, except on the day we visiting L&L’s gorgeously renovated home for a BBQ.

Teriyaki salmon steaks

Basically we got there at 12.30 and ate pretty much non-stop till about 6, absolutely stuffed full of champagne and seemingly endless food – both from the BBQ pit, as well as gorgeously fresh and delicious salads.

Rocket and feta salad

On the menu of the day: tender lamb chops (D says that he still dreams of them), teriyaki salmon steaks, marinaded chicken drumsticks (my favourite of the day, and also apparently of the resident wasps!), thick pork sausages, prawns and steak. Salad-wise there was a fresh rocket with feta salad, boiled rosemary potatoes, cherry tomato salad with pesto dressing, coleslaw, and a whipped smoked salmon dip. And for dessert, home-made white chocolate panna cotta with a strawberry coulis.

Home made white chocolate panna cotta with strawberry coulis

Gosh just reliving that day makes my tummy hurt but always, always, with an enormous grin.

And to think they are hosting Christmas lunch at their place this year. Wish we weren’t 9,500 miles away and could be part of that feast – there was turkey, ham AND goose mentioned !!

And so our short visit to the UK ended shortly after, and D and I were on our way to Italy….

Home made sausage rolls from scratch

Homemade sausage rolls in puff and shortcrust pastry

I knew there was something odd about my shop in the supermarket that day – asking for that much minced pork struck me as strange. On auto-pilot, I carried on, paid and got home only to realise that I was trying to make sausage rolls with just minced pork and not sausage meat. Feeling a tad dusty from a few too many drinks the night before, the last thing I wanted to do was head back to the supermarket again, so I did a bit of research online hoping that I would have everything I needed already in the pantry or fridge.

I also found that night that I had just one sheet of puff pastry and decided to do half the mix with puff and the other with shortcrust pastry, thinking it might be just as good.  Final verdict – stick to puff – it had a better texture and flavour that worked better – with my sausage meat, anyway.

Essentially anything goes with sausages in terms of flavouring, but you need to ensure that you have sufficient fat in the sausage – apparently a minimum of 10%, to ensure that the sausage meat stays moist (I’d go for more, around 25%).

Here’s the recipe – measurements are estimated, my suggestion is that you fry a small pattie of the mix to check for flavour/seasoning before you commit to wrapping the entire lot in pastry.  But just have fun with what you have available and/or what you think will work together !

Ingredients – makes about 8 individual sausage rolls about 10cm in length

  • 400g minced pork – don’t pick the lean pork mince if you have a choice
  • 100g fat – pork fat if you can get it, I had duck fat which I used and it added a nice gamey flavour to my sausage meat
  • 1 onion, finely diced
  • 2 tbls dried sage (or handful of fresh if you have it)
  • 2 tbls maple syrup
  • Generous pinch of salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 2 sheets ready rolled puff pastry
  • 1 egg, lightly beaten


  1. Preheat oven to 200C
  2. Combine pork, fat, sage, maple syrup, salt, pepper and cayenne pepper together in a large bowl and mix well with your hands.  You can test for flavour and seasoning by frying off small patties
  3. Shape into 4 round logs about 5cm in diameter and about 1 cm short of the length of the pastry (this allows some space for the meat to expand as it cooks)
  4. Place on the pastry about 3cm from one side and roll the pastry over the sausage meat, cut the pastry so that you have an overlap of about 2-3cm
  5. Brush some of the beaten egg along the edges and seal
  6. Continue until you finish all the sausage meat, you should have four long sausage rolls.  You can leave it there or I cut each in half to make them a bit more manageable to eat
  7. Arrange on a roasting rack over a tray and brush the rest of the beaten egg over the pastry
  8. Bake in oven for 20 – 25 mins or until golden brown

Home made sausage rolls

Well, sort of.

With the silly season in full swing, in my house, there is a need for comfort food.  A lot of it.  Without the need to shop or cook, just take out of the fridge or freezer, heat and eat.

Tonight I decided to make home-made sausage rolls – the easy way.  Great fresh out of the oven, and easy to freeze wrapped tightly in clingwrap and reheat in the oven to enjoy again another night.  They are even good cold !


  • 6 pork sausages – or about 350g of good quality pork sausage meat from your butcher
  • large handful of fresh sage, finely chopped or 2 tbs of dried rubbed sage
  • 1 brown onion, finely minced
  • 4 rashers streaky bacon, chopped
  • 2 sheets of puff pastry
  • 1 egg, beaten


  1. Preheat oven to 220C (200C for fan-forced oven)
  2. Squeeze the pork out of the sausage casing, then throw in the sage, onion and bacon and get your hands in the bowl to combine and mix well
  3. Lay a roll of the sausage meat mixture on to the puff pastry, leaving some space at the ends for the meat to expand when it cooks
  4. Roll the pastry over the sausage meat, brush some of the beaten egg on the edge to seal the pastry
  5. Brush the tops of the sausage rolls with more beaten egg and place on a wire rack to cook.  This is important so that the hot air can circulate around the entire pastry and avoids a soggy base
  6. Pop into a preheated oven and immediately turn down the temperature to 200C (180C for fan-forced).  This is to make sure the heat hits the puff pastry when it first goes in to that oven and helps to keep the pastry light and flaky.
  7. Take out after 15 minutes or until they are golden brown.
  8. Serve while still hot with peas and corn or whatever vegetables you fancy !