Classic sausage rolls
50 min · 14 g protein · 565 cals / serving
British bakery sausage rolls: peppery pork sausage meat with sage wrapped in buttery, all-puffed-up flaky pastry and baked golden. Shown here as the comparison for the filo rebuild.
Ingredients
Filling
- 1 lb pork sausage meat sausage meat
- 1/2 small onion, finely grated
- 1/3 cup breadcrumbs
- 1 tsp dried sage
- 1/2 tsp white pepper
- 1 tsp salt
Pastry
- 1 sheet ready-rolled puff pastry (11 oz) puff pastry
- about 1/2 egg, beaten, to glaze
Steps
- Mix the sausage meat, onion, breadcrumbs, sage, pepper and salt.
- Heat the oven to 400°F. Cut the pastry in half lengthways, lay a log of filling along each strip, brush the edge with egg, roll up and press closed with a fork. Chill for 10 minutes.
- Brush with egg, cut each into 6 and bake 25–30 minutes until puffed and golden and the filling reads 160°F.
Good to know
Shop sausages instead of sausage meat?
Squeeze 6 good pork sausages out of their skins; it is the quickest way to good sausage meat.
Why chill before baking?
Ten minutes in the fridge firms the butter in the pastry, so it puffs higher and stays flaky.
Alternative
Per
- Calories
- 449
- Protein
- (10%)
- 11 g
- Fat
- (63%)
- 32 g
- Carbohydrates
- (27%)
- 31 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 687 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3388 kcal goes into the pot and 908 g of ingredients comes out as about 755 g of food: 449 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.