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My Mum's Sausage Rolls

A community recipe by

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Sausage rolls are always on the menu for birthday parties in the garden - though sometimes I just cook these so I can have something a little more interesting than a sandwich for lunch. They are a great kiddies tea time meal. Just love 'em!


Serves: 4

  • 7 ounces ground chicken (or just mince a chicken breast)
  • 18 ounces ground sausage
  • 1 large carrot (or two smallish)
  • ¾ cup fresh breadcrumbs
  • 1 large onion
  • 1 teaspoon dried Italian herbs (or herb seasoning of your choice)
  • 2 tablespoons tomato sauce (or other sauce of your choice - BBQ etc, I use a mixture of tomato and chilli)
  • salt (to taste)
  • pepper (to taste)
  • 1 packet puff pastry sheets
  • 1 beaten egg


My Mum's Sausage Rolls is a community recipe submitted by Ericthekat and has not been tested by so we are not able to answer questions regarding this recipe.

  • Finely chop onion and carrot, or put them through the food processor. Mix well with other ingredients.
  • Cut each thawed (if frozen) puff pastry sheet in half. Then take some of the mix and spread down the longer edge of each sheet, so that it looks like a thick sausage. Just judge how much mix to use by eye, so that the mix is divided evenly between all your puff pastry sections.
  • Roll up so that the seam is underneath. Brush with beaten egg and snip tops with kitchen scissors.
  • Slice into sections - as small or as big as you wish. I like mine to be quite small, about 4-5cm.
  • Place sausage rolls on lightly greased baking trays. Bake in a preheated oven, 190 degrees, for 25-30 minutes until golden and puffed. Baking trays will need to be swapped around during cooking.
  • Additional Information

    My mother's notes: 'I like a bit of chicken mince in the mix as it lightens it up and absorbs some of the fat from the sausage mince. However if you used all sausage mince it would be fine but perhaps use a bit more breadcrumbs.' My notes: I use the packs of sausage meat you can buy in supermarkets, though have also used equal weight of sausages, and just squeezed the meat out of the skins. I use more breadcrumbs if the sausage meat looks quite fatty. These keep really well in a sealed container in the fridge. Just warm through in a low oven.

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