Classic sausage rolls
Makes: 9
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Classic sausage rolls
Recipe by Anna Glover
Master the classic sausage roll recipe then pack them on your next picnic or serve up at a party, because who doesn't love a sausage roll?
Makes: 9
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
291Kcal
Fat
19gr
Saturates
8gr
Carbs
18gr
Sugars
1gr
Fibre
1gr
Protein
11gr
Salt
1.1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 500g pack Taste the Difference pork sausage meat
- ½ x 20g pack sage, leaves picked and finely chopped
- ¼ tsp ground mace
- ¼ tsp ground allspice
- 1 x 320g pack ready-rolled puff pastry sheet
- 1 egg, beaten
- 2 tsp sesame seeds
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Tip the sausage meat into a bowl and add the herbs, spices and plenty of seasoning. Mix well with your hands.
- Unroll the pastry onto a baking sheet lined with baking paper, with the long side closest to you. Mould the sausage meat into a log, about 5cm wide, and position it in the middle of the pastry, leaving a 2cm gap on each short side.
- Brush one long side of the pastry with the beaten egg. Fold the other side of the pastry over the sausage meat.
- Fold the egg-washed side over the top, and trim any excess pastry so there’s only about 2cm of doubled-up pastry. Tuck in both ends.
- Flip over the sausage roll so the join is at the bottom and cut into 4cm sections – you should get about 9.
- Separate the sausage rolls, put them seam side down on the sheet, and brush with more egg wash, then sprinkle with a few sesame seeds.
- Bake for 35-40 minutes until the sausage is piping hot and the pastry is golden and flaky. Leave for a few minutes to cool slightly before eating.
