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Mark's English Sausage Rolls

Mark's English Sausage Rolls

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
POSHIE25

POSHIE25

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KarlB
169

KarlB

3/17/2007

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.

mama toto
111

mama toto

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!

NYCDaisy
96

NYCDaisy

5/28/2007

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!

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