Sage sausage rolls

  • Makes 28
  • Takes 30 minutes to make, 15 minutes to cook, plus chilling
  • Easy
Cook a tray of these delightful sage sausage rolls to feed unexpected guests, or to serve as a delicious canapé with your Christmas Day fizz. Great to freeze.

Nutritional info per serving

  • Calories110kcals
  • Fat6.4g (2.8g saturated)
  • Protein1.6g
  • Carbohydrates8.8g (0.8g sugar)
  • Salt0.3g

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  • 500g block puff pastry
  • Plain flour, for dusting
  • 1 medium free-range egg, lightly beaten

For the filling

  • 450g sausagemeat
  • 50g fresh breadcrumbs
  • 50ml real ale
  • 6 fresh sage leaves, finely chopped, plus 28 small leaves for decorating
  • Small handful fresh flatleaf parsley, leaves finely chopped
  • 1 eating apple, cored and grated


  1. In a big bowl, mix the filling ingredients with your hands. Season; chill for 30 minutes.
  2. Cut the pastry in half and roll out each half on a lightly floured surface to a 42cm x 10cm rectangle. Divide the sausagemeat in half, roll each portion into a 42cm-long log and lay along the middle of each pastry strip. Brush the edges of the pastry with a little egg, then fold over to enclose the sausagemeat, and seal well. Chill for 10 minutes, then, using a sharp knife, cut each log into 14 pieces, and place on a baking tray. Brush all over with egg, and top each with a small sage leaf.
  3. Open-freeze, then layer in a freezerproof container or bag. Freeze for up to 3 months.
  4. Preheat the oven to 220°C/fan200°C/gas 7. Bake from frozen on a baking tray for 15 minutes until puffed, golden and cooked through. Serve warm.

From December 2009

Main Ingredients:

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