Sausage rolls recipe


We think these are the best sausage rolls on the planet, and few who try them disagree. They’re a bit fatter than the ones you’re likely to be familiar with we used to make ours thinner, but when you’ve gone to the trouble of making your own sausage meat and it’s as delicious as this, why wouldn’t you want to pack more into each one?

  • Yield: 14 rolls


  • 1 quantity flaky fromage frais pastry, well chilled
  • 2 × quantities of sausage meat
  • egg wash
  • 2 tsp sesame seeds
  • 2 tsp nigella seeds
  • GAIL’s ketchup, to serve
  • flour, for dusting
How to Make It
  1. Preheat the oven to 200°C/gas mark 6 and line a baking sheet with non-stick baking paper.
  2. Roll out the pastry on a lightly floured surface to give a rectangle measuring 30 cm × 40 cm. Lay it in front of you so that the short sides are to your left and right. Cut it in half horizontally with a sharp knife, so that you have two 15 cm × 40 cm rectangles. (If at any point in the process the dough becomes too soft to handle, just put everything in the fridge for 20 minutes to firm up again.)
  3. Cut the sausage meat in half. Shape each into a log the length of the pastry rectangles. Place one along the centre of one of the rectangles. Brush the top edge of the rectangle with egg wash, then fold up the bottom edge to cover the sausage, but not so that it meets the top edge. Roll the rectangle away from you so that the pastry wraps around itself slightly, sealing up along the egg-washed edge. Repeat with the second rectangle and the second sausage meat roll.
  4. Cut each giant sausage roll into 7 equal pieces to give you 14 in total. Egg-wash their tops and sprinkle with a mixture of the seeds. Lay them on the baking sheet, well spaced out, and bake for 25–30 minutes, until the sausage is cooked right through and the pastry is dark golden and crisp. Serve as they should be – with ketchup

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