A staple of both British and Irish foods, these simple Sausage Rolls have puff pastry that is filled with a sausage mixture and baked.
The picture of these sausage rolls caught my eye as I was looking through this month’s cookbook of the month – Donna Hay’s Modern Classics Book 1. And I knew it would be one I would made when I remembered that I had a sheet of puff pastry in my freezer. In fact, I didn’t have to buy one thing for these rolls – all of the ingredients came from my freezer or my pantry.
The original recipe makes 18 rolls. I’ve adapted it below for what I had on hand, and got 6 rolls. I think 2 of these would be a perfect dinner size portion, although I’m a glutton these days and I ate 3! (Pregnant women get to do that, right??) I actually think these would make a great appetizer if you cut them smaller. And the only thing I can think that would improve these would be to maybe add some cheese to the filling. Mozzarella or Parmesan would be especially nice.
I know many of you are trying to stay away from anything made on the stove top or in the oven, and this recipe uses both, but the great thing is that I only had one pan for clean up! Since the baking sheet is lined with parchment paper, clean up was as simple as cleaning the one pan I used for the sausage. I’d rather have the stove or the oven on for a few minutes than have to clean up a bunch of dishes!!
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Sausage Rolls
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6 rolls 1x
- Category: Main Dish
- Method: Baked
- Cuisine: English
Description
A staple of both British and Irish foods, these simple Sausage Rolls have puff pastry that is filled with a sausage mixture and baked.
Ingredients
- 1/2 pound sausage
- 1 egg
- 1/2 cup fresh breadcrumbs
- 2–3 Tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1 sheet puff pastry
- sesame seeds
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Break up the sausage and fully cook. Add in breadcrumbs, Worcestershire sauce and tomato paste. Season to taste with salt and pepper. Crack egg into a small bowl and use a fork to mix. Add half of the egg to the sausage mixture and mix all ingredients completely.
- Lay out sheet of puff pastry. (Sheet should be approximately 5 inches x 10 inches.) Cut into 2 strips, each 2 1/2 inches x 10 inches. Take half of the sausage mixture and put down the middle of one strip. Use the other half of the sausage mixture for the second strip. Roll each strip into a roll, then cut each piece into 3 pieces. Place each piece on the baking tray.
- Brush each roll with the remaining egg and sprinkle with sesame seeds. Bake for 15-20 minutes, or until cooked through.
Recipe Notes:
adapted from Donna Hay Modern Classics (Book 1)
RecipeGirl says
I’m guilty of photo-idea-stealing too. How can you not? I have found though that sometimes my pics actually turn out better than those that I was copying. Take that food photogs!!
I’m always looking for new little appetizer ideas so these look terrific!
Maria says
Donna Hay’s photos are always amazing! I love looking through cookbooks for the photos!
Patricia Scarpin says
Deb, that photo looks wonderful! And I think we all like searching for inspiration on books and magazines. Don’t feel bad about that. 😉
These rolls look amazing – I’m glad to find out you are enjoying the book!
TheKeilShpeel says
I totally thought you copied and pasted pics from maybe an internet site of the foods. They are great photos. You are an awesome copy cat.
All of your pictures make me want to learn how to cook.
hot garlic says
This is like the National Food of this country. It is like Utah’s Jello!
Maria says
Oh these sausage rolls look delish..my sister had a craving for sausage rolls during her pregnancy ;o)
Maria
x
eatme_delicious says
Ooo yum I’d like to try making these with veggie sausages!
Rosie says
Oh yummy I can smell and taste those wonderful sausage rolls from here!! I have such a weakness for warm sausage rolls and yours look so delish 🙂
Rosie x
Katerina says
My boyfriend just looked over my shoulder and said “ohhh those look good”. So I think I am going to be making them soon.
Mary at My New 30 says
Oh my gosh, these look so delicious!! The photo is great, and you know, I'd be willing to bet that those food stylists who inspire you have "borrowed" an idea here and there from their peers anyways.