I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.

  • Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

Nutrition Facts

329.2 calories; 8.6 g protein; 19.5 g carbohydrates; 37.1 mg cholesterol; 568.6 mg sodium. Full Nutrition

Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2007
There's an Irish pub, here in Seattle, that makes these and they cook the onion and sausage, first, then add the bread crumbs, some egg and herbs. They, then, wrap it in puff pastry dough and bake. This may make it a bit less greasy and, of course, cooked through in less time. Read More
(218)

Most helpful critical review

Rating: 1 stars
11/09/2011
It was too greasy and I don't care for the taste of the sausage dijon and the puff pastry not a good combination. Read More
(6)
189 Ratings
  • 5 star values: 115
  • 4 star values: 60
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/17/2007
There's an Irish pub, here in Seattle, that makes these and they cook the onion and sausage, first, then add the bread crumbs, some egg and herbs. They, then, wrap it in puff pastry dough and bake. This may make it a bit less greasy and, of course, cooked through in less time. Read More
(218)
Rating: 4 stars
03/17/2007
There's an Irish pub, here in Seattle, that makes these and they cook the onion and sausage, first, then add the bread crumbs, some egg and herbs. They, then, wrap it in puff pastry dough and bake. This may make it a bit less greasy and, of course, cooked through in less time. Read More
(218)
Rating: 5 stars
11/22/2006
I'm English and I think the secret of this recipe is the Dijon mustard. I added 1 Tbsp each of onion powder and sage to the sausage meat. I cut the 2 pastry sheets to make 4 strips. When the sausage was spread onto the pastry and rolled over & sealed, I had 4 "logs". When these were on the baking sheet I cut each "log" into 7 - 8 individual rolls and cut a small slit in the top of each. I wanted them for finger food. I did add the bread which someone else suggested but I don't think it really helped with the greasiness, but it didn't detract either. Drain on paper towel while they're still hot. Don't skip the Dijon! Read More
(139)
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Rating: 5 stars
05/28/2007
My husband is from England and has been craving these British treats for a long time! They were easy to make and tasted great! The only thing I did differently was to cook the sausage and drain the fat before filling the pastry dough. This cut down on the greasiness. Thanks for a great recipe! Read More
(130)
Rating: 4 stars
10/16/2009
Like some of the other reviewers, I too am Scottish. I have been making my own Sausage Rolls for years, and I noticed that the original recipe had excluded onions. I always add finely chopped onions to the sausagemeat along with breadcrums,parsley, and salt and pepper to taste. I roll out some pre-made puff pastry and pipe the mixture through a wide piping nozzle onto the sheet. After folding over the sheet to form a tube, I then cut it to the appropriate size. (At this point I usually cut one or two small slashs into the newly made rolls. This allows some of the fat/grease to escape from the roll.) If its for a lunch-time snack about 3-4 inchs is enough, or if its for a buffet style occasion then smaller ( about 1" to 1 1/2" is usually long enough). Should any reader be visiting Scotland, I would recommend sausage rolls from Greggs to them. They are simply delicious. Read More
(120)
Rating: 4 stars
08/15/2003
Not quite the same taste as British sausage rolls - mainly because the sausage meat is different but still a tasty dish. I added a small chopped onion and 1 Tablespoon of chopped parsley. My family loved them and I froze some for packed lunches. If cut much smaller these make a tasty finger food. Read More
(54)
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Rating: 4 stars
12/02/2006
These really are very tasty but I agree with most other reviewers - a little too greasy for cocktail parties. Try this: use "brown&serve" links (pre-cooked)wrapped in puff pastry (or pie crust strips if puff is too rich for you) that has been cut to fit each so that 1/2" of sausage link sticks out each end. Much less cooking time and the grease has already been rendered. A great Christmas potluck dish that disappears rapidly from the table! Read More
(47)
Rating: 4 stars
08/15/2003
This recipe is very easy and quick. When I prepared this recipe I added 2 shredded carrots 1/2 finely chopped onion and 1/2 cup of finely chopped mushroom. Turned out wonderful. Also I made the rolls smaller so that I got 24 rolls out of the recipe. Read More
(28)
Rating: 5 stars
11/23/2010
I'm an English bloke who does all the cookin' in our house. This recipe is great and can be done from scratch by using the Puff Pastry recipe by "your mom" elsewhere on AllRecipes. Surprise yourself do the whole thing! Read More
(27)
Rating: 4 stars
01/25/2004
Used plain sausage meat but added a tablespoon of sage & onion powder and a teaspoon of all spice. Took about 30mins to cook but did not burn at all. A great recipe - will never buy store sausage rolls again! Read More
(25)
Rating: 1 stars
11/09/2011
It was too greasy and I don't care for the taste of the sausage dijon and the puff pastry not a good combination. Read More
(6)