Scottish Sausage Rolls are perfect for breakfast, snacks, lunch or dinner, and are so easy to make!
This recipe was originally published on January 24, 2012.
You know that I often post recipes for foods which I miss from Scotland. Well, here’s another one–Scottish Sausage Rolls!
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Scottish Sausage Rolls
Whether eaten alone as a quick snack (with HP Sauce, of course), or served with mashed potatoes, peas, and gravy, as a meal: sausage rolls always satisfy. With a crisp and flaky puff pastry on the outside, and deliciously seasoned sausage inside, it’s not difficult to understand why these are so delectable.
Don’t be intimidated; they’re easy to make and taste as good as the sausage rolls back home in Scotland. I do hope you try them as I think you’ll love them!
How are Scottish Sausage Rolls different from English Sausage Rolls?
Normally, sausage rolls in England are made with pork. However, in Scotland, beef is traditionally used. If you are hesitant to try this recipe (as I was, initially) have no fear, they are truly delicious! This recipe was given to me by an elderly Scottish lady who was a friend of the family.
Homemade Scottish Sausage Rolls
makes about a dozen large, or 24 small sausage rolls
Ingredients
- one package puff pastry
- 1 lb ground beef
- water
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp coriander (dried, ground) do not use fresh cilantro
- 1/2 tsp nutmeg
- 1 cup plain breadcrumbs (see my prior post on how to make your own- click here )
- 1 slightly beaten egg white, to brush pastry
Make the sausage meat
In a large bowl, mix together the salt with all the spices and breadcrumbs.
Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
Prepare the sausage rolls
Next, place the puff pastry on a clean counter, mat or board and cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll, and cut into the size desired.
Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown .
Place on a lined (silicone sheet, aluminum foil or parchment paper) edged baking tray. Make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
Bake the Scottish sausage rolls
Finally, bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
Scottish sausage rolls are wonderful served hot, right out of the oven, with HP Sauce. Incidentally, isn’t your mouth watering already?
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Homemade Scottish Sausage Rolls
A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.
Ingredients
- one package puff pastry
- 1 lb ground beef
- water
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp coriander (dried, ground) do not use fresh cilantro
- 1/2 tsp nutmeg
- 1 cup plain breadcrumbs
- 1 slightly beaten egg white, to brush pastry
Instructions
- In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
- Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
- Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
- With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
- Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
- Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
- Serve with brown sauce (HP Sauce is my preference).
Nutrition Information:
Yield:
9Serving Size:
2Amount Per Serving:Calories: 287 Total Fat: 15g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 22g Fiber: 0g Sugar: 0g Protein: 0g
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I finally made these! They were delicious. A huge hit with my husband! Thanks Christina, your recipes are always delicious!!!
[…] year we made these amazing Homemade Scottish Sausage Rolls from Christina’s Cucina. They are easy to make, and taste really good. Ont he menu for […]
[…] Homemade Scottish Sausage Rolls…Great for a Snack or a Meal […]
These are so amazing! i keep puff pastry in my freezer all the time just so i can make these when i get a craving. Thank you for this recipe! I’ve passed it on to friends, it’s so delicious.
Thanks so much, Jennifer! So glad you love them. :)
My family loves these and I make them often. They also freeze well for a quick dinner with a side salad on a busy weeknight. Easy to make and Delicious!
Thank you, Kim! They are a perfect weeknight meal!
Any recipes for Bridies ??? – I always liked the ones with a lot of onions in it but no carrots or peas.
Love
Rod
That’s the proper way to make Bridies! I love them so much. Let me see if I can find you a good recipe until I can post one.
Hi Rod, so sorry I forgot to send this! Here you go, hope you like this one: http://www.rampantscotland.com/recipes/blrecipe_bridie.htm
I tried posting for birdies . Wasn’t able to get the recipe .
I’ll try to post bridies next month, Sheenagh. Be sure to sign up for my free subscription so you don’t miss the recipe.
We use a sort of the same recipe, except we also add pepper, more of the spices listed above, and we also use ground lamb in addition to the ground chuck (about 2lbs of lamb to 10lbs of ground beef). Instead of breadcrumbs, we use whole grain oats, it gives it a better texture than the bread does for the pies; and add about 5 cups of boiling water to the oats before mixing it with the meat mixture. For the bridies, we use two medium onions as well. My sister also has an amazing recipe for the crust of Tupney pies too. Good luck! ❤️
Christina found this on the net nice story love your recipes ( working through then)
Traditional Scottish Recipes
– Forfar Bridies
These are said to have been made by a travelling food seller, Maggie Bridie of Glamis (in the days when the county of Angus was called Forfarshire). They were mentioned by J M Barrie (author of Peter Pan) who was born in Kirriemuir in that county. The original recipe used suet but since that is not always to everyone’s taste, you can use butter or margarine.
Ingredients (for six bridies):
1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)
Method:
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).
Thanks, Shirley! I’ve actually made and shot the bridies, it’s just matter of getting them posted! :)
Don’t know why it took me so long, but I finally made these last night – 10 stars! HP, of course, and a tin of Heinz baked beans just for the heck of it! Absolutely delicious, and just what I remember from (Scottish) childhood. Will said I had to say that there is just one teeny tiny problem – we could only eat one each! They are really filling – or maybe it was the beans! I made six regular sized rolls, with one sheet of puff pastry, and froze the rest of the meat for next time. I did devour one cold for lunch today, still just as good, and we always had cold sausage rolls on picnics. I think I was hesitant because I did associate sausage rolls with pork, but these are just SO good! I am now inspired, and plan to make scots pies with hot water pastry and ground lamb next week. The kind you can get in any good butchers in Scotland.
Really, the first time? Wow! Well, I’m so glad you made them and loved them, Lee! I love Scotch pies so much, too, but have always had a hard time with the pastry (hard without the machine that molds them). There is a new company in Scotland selling empty shells so will have to see how those are! Let me know how yours turn out!
Thanks for the lovely review, too!
Can these be reheated? What to make ahead for a cocktail party at someone else’s home. Thanks Carrie
Absolutely, Carrie! I suggest baking them, but take them out about 5 to 6 minutes early. Cool, store in the fridge up to one day or else freeze them. When you take them to your friend’s house, heat them for about 8 to 10 mins from room temperature. Enjoy!
Making these for Scottish Country Dance class treats! HP is at my market, and Cost Plus. What is difference between HP and London Fog? Looking forward to trying them!
Oooh, you’re going to be a star at your class! I’ve never heard of London Fog as in a sauce; stick with HP! Let me know how they turn out, Jane! :)
Made these yesterday and they were delicious! :) Thank you for the recipe! YUM!
You’re very welcome, Anji! So glad you tried them!
Back again to say how much my family enjoy Christina’s sausage rolls. My teenaged sons fought over the last one when we had them recently, so the youngest decided he would make more himself! He was, quite rightly, proud of the way they turned out and is asking when he can make them again. Result for mum, a night off cooking! Great recipe, thanks for sharing it.
Win-win, Sandra! I love it! So glad your boys love them so much and are willing to make them, too! Thanks for letting me know, I appreciate it! :)
Well I finally made them. I told you my father was a baker in the Royal Navy during the war. I think he guided my hand a bit. Had our daughter Christina and son in law Sean and 2 Grands, James and Colin over for dinner, so I made them appetizer size. My wonderful husband complained but went to 2 stores to finally find the HP Sauce. Sean was first and dipped it and was a happy guy, then my husband, both of the guys ooo’ed and aww’ed and said it HAD to be with the sauce, that made it!! James had a couple of his own and our daughter too. I made 18 and only had a few left! I did make one mistake, I forgot to brush them with the egg wash. I don’t think anyone cared. I have a family reunion coming up in July, I know I will be making these by the dozens. Question. If you make it in one long roll, does it have to cook longer? Wish I could attach a picture, they looked very yummy.
Oh this makes me so happy, Rose! Thank you so much for sharing the details of how much these were enjoyed by your whole family!
Yes, HP Sauce is “almost” a must with sausage rolls, at least in my book! You know you can order it on Amazon? Regarding the egg wash, it really doesn’t affect the flavor, but it will make them look golden and shiny. Not a big deal.
These would be perfect for a reunion! I’ve never made it in one long roll, but if you do, you could cut them before baking them and that would take care of the baking issue. Many people do make them that way as it’s quicker, but I like the way they look when made individually. Again, solely a question of if you care about the way they look as they won’t taste any different.
If you’re on Facebook, you can post a picture to my page, or you could email me a pic. Just click on CONTACT here on my site.
Thanks again, Rose! I appreciate you taking the time to write to me! :) CC
I made these a few weeks ago, they are fantastic. The closest I’ve come to a good Scottish sausage roll, everyone loved them.
Fabulous, Linda!! Love to hear it! Thanks for your comment and 5 stars! :)
Thank you for the easy and delicious sausage roll recipe! I just made these for a Burns Supper. They will be a hit.
For the HP sauce I searched substitutions online and found a recipe that was super easy and tasty. I combined A1, Ketchup and mayo. I don’t know how close it really tastes to HP Sauce cuz I’ve never tried it but this combo is delicious for dipping.
Thanks again!
Thanks, Kim! SO glad you found the sausage roll recipe, everyone loves them!
Re: the HP, you really need to get yourself a bottle to try. That combo wouldn’t even have a hint of HP flavor. It just goes to show you that you can’t rely on things posted on the internet.
Let me see if I can put it in perspective for you: combining A1, ketchup and mayo to make HP Sauce would be like combining 7UP, mayo (no eggs in HP!) and Mountain Dew to make Coca Cola. Does that make sense? Whoever suggested that combo probably never tasted HP either! It may taste good to you, but it would be NOTHING even close to HP Sauce. Wish I could have you taste it so you’d say, “Oh! Now I understand!” :) Hope you get some soon! Btw, Cost Plus World Market has little sample jars in their stores!
I have been making sausage rolls for years but have always used pork sausage meat and have found them greasy. Following this recipe using beef instead is much better. Thanks for this recipe!!!
You are so very welcome, Carol! I’m happy to share and so glad you like these better. :) Thanks for your comment!
These Sausage Rolls are fabulous! I’ve made them twice this month! When making them for our Clan AGM, I made the meat mixture the night before, and formed it into the logs, so I just had to deal with putting it in the pastry in the morning. Everyone loved them too!
Wow, Brenda! That’s an awesome idea especially if you’re making a load at a time! So glad you and everyone loved them so much! Thanks for letting me know! <3
Scottish Sausage Rolls are delicious. I was even able to find the HP sauce at a local market. They are so easy to make and so so good. Thank you😘
Fantastic! So happy you tried and liked them, especially that you got the HP, too! Yay! Thank YOU, Terri! :) CC
Christina…I made these for Hogmany…New Year’s Eve in Scotland…they were definitely Scottish sausage rolls! As I’m Scottish I can attest to that. I made them appetizer size and everyone loved them and they were gone fast! Thank you Christina for giving me a wee taste of my beloved Scotland.
You are very welcome, Margaret! So happy you found the recipe! :)
Just made these and they are delicious, will never use ready made sausage meat again 😋
I rate this recipe 5 stars
I made the Homemade Scottish Sausage Rolls, and they were delicious. Wish my Scottish father was still alive as he would of loved them. He smothered everything in HP sauce.I rate this a 5 and any other recipes of yours deserve the 5. You can’t please everyone and sometimes I believe the negative Nellie’s aren’t very good cooks to start with. Thanks from Canada 😀for sharing your recipes and thank god for the BLOCK button eh !!!!!
Thanks so much for your support, Dawn! I would have gotten along well with your father. :) I agree wholeheartedly about the negative comments! Happy New Year! CC
Dawn, would these be the same sausage rolls I had at the snack counter in “the Bay” years ago in Edmonton? As a teenager, I could tell the sausage was different from what I was used to in the States, but couldn’t tell yo just what that difference was. (I did know I liked both kinds!)
Wonderful sausage roll recipe.
Thank you, Patricia!!
These sausage rolls are lovely. I lived in England (I know, I’m sorry.:) for a decade before getting stuck in the US midwest. You can’t find any British foods here at all, so I’ve had to make them myself. These are simple enough that even a notoriously terribly cook like myself can make them. And my son agrees they taste just like ‘home’!
Haha! Thanks for the wonderful comment, Julie! So glad you are able to have sausage rolls again, and I agree with your son, they do taste like the ones from home. :) Hope you find other treasures on my site (Custard Creams, Steak Pie, Piccalilli, etc.)
I made the sausage rolls! They were easy and tasted delicious. My friends and family want more. That says a lot about the taste since most are from Scotland or have been and had the originals.
The cost to make them was under $8.00. I had the spices.
All I need now is a recipe for Lorne Sausage.
Thank you so much, Carol! This means a lot to me because now others will see that it’s not just me saying how good they taste! Thanks for including the cost; I never thought to add that. And as for the Lorne sausage recipe, it’s coming soon so hope you’re signed up for my email subscription (it’s free). :) Thanks again! CC
Is it possible to make the sausage rolls and the freeze them uncooked?
Hi Clare, a couple of reasons I wouldn’t do this: if the meat was frozen already you can’t refreeze it, and also this goes for the puff pastry which is usually frozen. I would bake them until they’re almost ready then freeze them. When you defrost them, you can finish them off in the oven and they’ll be like freshly baked. Hope this helps!
Thanks so much Christina. That’s what I’m going to do
Excellent! Let me know how they turn out!
I made mine and put them in the freezer uncooked and they were fine. I gave them them to my Mum and Aunt (we’re all Scottish born and raised) and they were just perfect with them asking me to make more.
This is perfectly fine as long as you’re not re-freezing items that have been defrosted. They will turn out, but for safety reasons, I wouldn’t advise it. https://www.thekitchn.com/5-foods-you-should-never-refreeze-tips-from-the-kitchn-212039
Hello!
Can you substitute with ground sausage? And maybe add chopped onion?
Hey Megan, you can substitute with whatever you like, but just know that it will not taste the same. I urge you to try the recipe once as is, then decide how to proceed next time. I’ll bet you won’t change a thing! :)
OMG, I just made this recipe and cooked up a little extra meat I had leftover to taste…absolutely delicious. Can’t wait until I actually cook them. It’s been many years since I had a sausage roll back home but I suspect they weren’t this good. Thanks for posting.
I’m so glad, Leigh! Everyone loves these, so I hope you and your friends/family enjoy them, too! (I’m assuming and maybe I shouldn’t) ;)
They look so yummy. I hope to try this recipe and I hope they look as yummy and taste as they look as well. 😅Wish me luck! Thanks for sharing.
Hi Jessica, they actually taste better than they look and I doubt you need luck, but good luck!! Let me know how they turn out! Enjoy!
I love the concept of these rolls. I just recently found a good source for ground lamb and going to try this recipe with a Middle Eastern spin. I know… not Scottish, but I think any meat mixture could work.
They look absolutely stunning.
My husband made us sausage rolls using Christina’s recipe last night. It’s one of the foods we miss the most from home. I’m delighted to say they turned out really well and the whole family enjoyed them thoroughly! We even had some HP sauce on hand. This is one that’s definitely on the “must make again” list. Thank you, Christina!
That’s great, Sandra! I’m very happy to hear it! Thanks so much for letting me (and others) know! :)
Hi. You may have covered this in the comments, but when you state ‘one package of puff pastry’ do you mean a full box? The boxes I buy typically contain two ‘packages’ inside. Thanks.
Yes, one full box, meaning both rolls, Chris. Enjoy!
Can you please tell me how many sheets of the puff pastry you use at a time? I think each roll contains 10 sheets. Do you use all ten layers at once?
Hi Margie, I think you’re getting puff pastry mixed up with maybe phyllo dough? Puff pastry usually comes in two rolls in a box. There are no layers. You’ll see what it looks like in the photos of my post. Just make sure it says “Puff Pastry” on the package. Hope this is helpful. CC
[…] so they’re perfect for packed lunches (kids love them) and picnics. You probably would love Sausage Rolls, too, if you like these. Here’s how to make […]
I finally made these and they were delicious! And they look just like these! I wish I could upload a picture! Thanks for recipe!
That’s fantastic, Veronica! You can either send one to my email address, to my Facebook page (Christina’s Cucina), tweet it, or tag me on Instagram! I’d love to see them, and happy you tried the recipe and loved them! :) Thank you for letting me know!
I finally saw your reply and I tweeted you the pic of my first attempt. I’m making them again tomorrow! Thanks again!
And I tried to give 5 stars but it won’t let me!
Just saw the photo and they look fabulous, Veronica! Thanks so much! I don’t know why the star system does this! You are not the only person who has said that. I’m leaving 5 stars, so that at least if will be an average of 4.5! Thanks again! :)
5 stars they were delish
Thanks so much, Liz!!
You know, I’m embarrassed to admit this, but I have never ever made sausage rolls. I know, I’m a Scot and should be ashamed of myself… You certainly know how to tempt us and I am going to have to give them a try. The finishing touches you have on them and the recipe itself just look and sound super – certainly beats the sausage rolls that I grew up on that were obviously not of the same calibre. Spot on as usual, Christina!
Well, that’s because you’re always making those delectable macarons and treats and fabulous dinners for your family! Nothing to be ashamed of! If you do give them a try, I think you’d be surprised at how good they really are. :)
[…] Another savory recipe using puff pastry: Scottish Sausage Rolls […]
Just got back from a wonderful trip to Scotland two days ago. I have my sausage rolls baking in the oven right now!! Thank you, Christina, for being so generous with your wonderful recipes!
Oh that’s wonderful, Sue!! Would you believe that I am making a batch of them RIGHT NOW? My friend who used to live in London is coming for lunch! So glad you enjoyed Scotland! :)
[…] has sugar in it, please do not use it for this purpose. This is in the same sort of category as sausage rolls, so if you like those, I bet you’ll like this pie, […]
These look great!
My cheque is in, so picking up the things I need tomorrow.
How many does it make?
It’s just under the title, Charlie: 1 dozen large or 24 small. Enjoy!
Ex South African living in California. Once thing I have craved for 20 years Sausage Rolls. Used to eat them all the time back home.
Have to give this recipe 5 out of 5 . I have made them a few times now and oh so happy flavours as I remember texture as I remember.
My husband agreed with me. They are perfect. Thank you Christina for sharing love your blog.
Keep up the good work.
Elaine.
Woo hoo! What a lovely thing to read! Thank you so much, Elaine, to you and your husband! I really appreciate your comments! Hope you’ll enjoy more of my recipes, too! Take care, CC
I know the star system doesn’t always work for readers, but since you said you’d give it 5/5 stars, I’m taking the liberty to add another 5 star review on your behalf. Thanks again, Elaine!
As I didn’t know you in 2012, thanks for reposting! Love the sound of these, although never saw them in the U.K.!
You must try them, David! So tasty! (No garlic, either!) :)
Hi, these are on my to do list but would you happen to have a recipe for Scottish mince pie? I have been trying to find one for the meat mixture and crust.
Hi Becky, sorry for the late reply (I’ve been out of the country for a month). I love Scotch pies, too, and have made them a few times, but unfortunately have never been truly happy with the results. I think a mold is necessary for good results and have never found one. I’m actually going to be a judge in the World Scotch Pie competition in Scotland this November, so I may come home with some more information! Fingers crossed!
Hi. I am mainly looking for the filling recipe, I bought some small pans that should work as a mold. When we were in Scotland a couple of years ago we stopped in a bakery in Dingwell I think that was supposed to have been voted best mince pie in Scotland. It was amazing! Can’t wait to hear about your judging experience this time! And hopefully you can talk someone out of recipe ?
Hi Becky, yes, a good Scotch pie is amazing! Here is a recipe that you may like. I will let you know what I discover at the competition! http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm
I learned something new through your this recipe Christina.
Egg white wash instead of whole egg or just yolk.
The puff pastry crust browned less quickly given the pastry time to puff up while baking.
I never look back since. I now even use egg white wash to glaze and seal my base pie or tart crust for first bake and turn out ok. ( l don’t do traditional blind bake anymore….count me just plain lazy ?)
Yes! It makes a difference without the yolk! Glad you’re happy with the tip. Don’t worry, I don’t usually blind bake either! haha!
[…] Fare: Sausage Rolls, Chicken Tenders, Arancini, Italian Sausage Skewers, Scotch Potatoes, Chicken Satay, Grilled […]
[…] very tasty and a unique and nutritious treat for breakfast, brunch, lunch or a snack. Remember those Scottish Sausage Rolls I made? Well, you can make another batch of sausage to make these lovely Scotch Eggs, or use any […]
Sorry, but it is not clear to me from the recipe but when using the phyllo dough how many sheets are you talking about from each roll. Do you just open the whole roll after taking it out of the box and cut into rectangles?
Hi Kathy, you must have misread the ingredients as it’s not phyllo dough, but puff pastry dough that is used for sausage rolls. I’m afraid phyllo dough is completely different and will not work for these. Let me know if that helps. :) Christina
Made Mine tonight. They were terrific! Thanks for the recipe!
Fantastic, thank you for letting me know, Sara! CC
My teenaged daughter is quite the baker and chef. She made these for our family and they were quite a hit. The seasoning is different than my Nana used during my childhood but i enjoyed them nonetheless. Thank you!
That’s fantastic, Denine! I just had an 11 year old boy leave a comment on this recipe yesterday, also! Love it when children cook, in my opinion, it doesn’t happen nearly as much as it should. Thanks for letting me know! CC
I’ve made these once but I liked them so I am cooking them for me and my Dad!!!
Thanks for the recipe
RD, Age 11
Good for you, RD!!! I love to hear that! keep on cooking! ??
I wanted to let you know that I made your sausage rolls and they turned out wonderfully. My husband is English and his mother used to make them. Unfortunately she passed away before I ever had a chance to sample them and my feeble attempts to try and make something that resembled his descriptions were not successful. I found your recipe on Pinterest and thought I’d try once more. Happily my husband said that your sausage rolls are exactly what he remembered. Your descriptions/ instructions and photos were all very helpful. Thank you for your post.
Awww, Betty! I’m so glad that you were able to make these for your husband and that they met his expectations!
I can’t tell you how much I appreciate your comment! It truly made my day! Thank you, and I hope you find more British recipes on my site that you and your husband will enjoy! :) Christina
Hi Christina, these looks perfect! I am preparing for an afternoon tea in 5 days. Can I prep these, freeze them and then bake? Or do I bake them, freeze them and reheat? Or are they best prepared on the same day?
Hi Ninke, if you’d like to make them ahead of time, I’d bake under bake them, freeze them, then bring to room temperature and pop them in the oven for 10 minutes to finish them off. They’ll taste the same as if you made them that day. Just be sure not to under bake them too much or the pastry won’t puff and the meat will be raw. The goal is to cook them, but not brown them the whole way. I hope that helps! Enjoy!
Thank you Christina, that helps allot!
Ah so the Scots eat theirs with brown sauce, I eat mine with loads of Colemans English Mustard.
Hey Christina! Can I use readymade Panko in place of breadcrumbs?
YES! Just make sure it gets softened with the water. Enjoy, Anna!
Hi Sabrina
Would the puffs taste just as good if I am to use chicken instead of beef? Should I be using the same sort of ingredients
as what you have used for the beef? So excited to try with chicken if only it taste just as good. In my country beef will not
be easily available.
Hi Kim, I’m actually Christina, not Sabrina (but my parents almost named me that!) :) Can you use turkey? My brother often uses turkey meat and they taste really good. If not, why not try the chicken? Good luck! CC
[…] other. So make sure to stock up on sandwiches and snacks at a local grocery store each morning. Sausage rolls are a big deal in Scotland, and while not exactly healthy, they are perfect for road […]
Love love love these best recipe EVER just like the ?ones I had England. Thank you thank you thank you Christina!!!
Thank you so very much, Sabrina! I appreciate! :) CC
I think you’ll find the ones you had in England were pork sausage rolls, beef sausage is more a Scottish thing.
I make your recipe at least once a month and my husband, who was raised in Australia, gets taken back to his childhood every time. He is SO HAPPY when I make them. Thanks for the great recipe!
Love to hear that, Kimie! Thank you so much for letting me know! :)
I’m SO looking forward to trying this recipe. My Nana was a chef and ran a boarding house in Glasgow during the war. While I was growing up here in California, she made sausage rolls (with ground beef) regularly for our family, creating the flaky pastry by hand. Nana was such a good cook that none of her recipes were written down and were lost with her when she passed in 1974. :-( Thank you for your blog — I can’t wait to explore it!
That’s lovely to hear, Denine. Sorry she’s gone and you lost her recipes, but I hope this is a close second! Let me know! CC
I have tried time and time again to use puff pastry but it never works out for me.
Is there some kind of secret on exactly how to do it? I love the taste of puff pastry
Thanks
Oh no, that’s not good, Kathleen! I wonder if you let it get too warm? The secret seems to be using it when it’s still cold. I had a disaster once and I can only think it was because it was too warm. Let me know if that makes a difference. Good luck!
Just about everything tastes good when it’s wrapped in puff pastry, don’t you think? And when the filling itself sounds tasty, well…
I’m noticing your little touches with pastry, too, that really make these rolls so visually appealing: the forked trim, the cuts along the top and, of course, the egg white wash on top that makes it glisten… truly a work of art!
Aww, thank you, Frank! Have you tasted these in the UK? A really good sausage roll is worth it’s weight in silver, at least! ;)
Very good. Best homemade Sausage Rolls I have tried since moving here from Glasgow Scotland. I do add a small amount of fine diced onion(my preference). I love to eat them with French Fries and Heinz baked beans and of course HP sauce. YUM!!!! Thank you for sharing your recipe. Looking forward to trying more.
Thank you for letting me know, Margaret!! Brilliant and so happy you enjoyed them! :)
Oh, this blog looks wonderful! As someone who has a very strong Scottish/British background, this kind of food blog is a dream come true! So glad I found you! Can’t wait to make this and many more recipes!
Thank you so much, Inis!! You made my day! I’m so happy you found my blog, too! Keep in touch!
This is the easiest and tastiest sausage roll recipe ever! Definitely recommend this recipe to everyone.
Thank you so much, Dani. I appreciate you coming back to leave a comment! :)
[…] Sausage Rolls by Christina’s Cucina […]
I’m making these for the first time for Christmas Eve! So, here’s hoping. I decided to use the US style meat loaf mix of beef and pork. Everything at the ready, i’ll report back on the finished product. Any excuse to get the HP out of the cupboard.
Sausage rolls are a good memory of my years in the UK. Thanks for the recipe.
Would love to join you, Debs! I’m sure you’ll love them! Merry Christmas!
These are delicious! My family loves them. So simple to make. In fact, my 11 year old is in charge of these!
Wonderful to hear, Teresa! Yes, I’m sure your 11 year old could manage these and how great to get your kids into the kitchen to cook and bake! Great life skill that many are lacking nowadays. Good for you!
What is the HP sauce?
It stands for Houses of Parliament Sauce, and is a thick, vinegary, spicy sauce that is very popular in the UK. You can find it on Amazon.com, Cost Plus World Market and in British shops in the US.
I’m sorry, what is the HP sauce?
[…] https://christinascucina.com/2012/01/sausage-rollsgreat-for-snack-or-meal.html […]
These sausage rolls look delicious, Christina! They will be perfect for the holidays! Can’t wait to try them! Pinned!
You’ll love them, Chris! Glad you found them :)
I have made these!! It’s an easy recipe to follow and having a grandma from the UK, these were good if not better. When I get homesick for granny’s kitchen I will make these. Hubby likes them too, Easy to pack for his lunch or a mid morning snack.
Thank you so much, Laurel! This means a lot to me! So glad you and your hubby enjoy them. CC
[…] Tony’s Sausage Rolls which he makes for coworkers all the time (recipe here) […]
Hello Christina,
This recipe looks great and I hope to try it out soon. This may be a silly question (I’m pretty new to cooking), but by coriander, do you mean the leaf or the seed? I have both at hand I’m sure it will make a big difference which one I use.
Thanks!
Oh goodness, I need to clarify that! I mean the seed as in the US we call the leaf cilantro and that would completely ruin these sausage rolls! Thank you for checking, Melissa and not a silly question at all!!
Thank You! I just made this for dinner and it was a big hit! I’ll be making this again for sure.
Wonderful, Melissa! I’m so happy you found the recipe and everyone loved it! I appreciate you letting me know, more than you can imagine. Thank you!! CC
Wife said to say they were delicious! And, seeing as how I made them, I find myself agreeing with her assessment. :) They really were delicious. We thought so much so of them we’ve invited my sister and her family over to try them this weekend. I’ve already gone back to the grocer to stocked up on enough for several more meals! On several trips over, we’d never run across HP nor sausage rolls, oddly enough. We’ve had pasties and meat pies (steak and ale, steak and kidney – wonderful!) but never a sausage roll to be found! We did have Scottish sausage at a pub in Villiers Street in London. After our first trip over, we treated our family to Bangers and Mash with an apple crumb cake in Bird’s custard. That was a big hit! Looking forward to searching through your site for more of these delicious recipes. I do have my eye on a steak pie and the Irish Rarebit you’ve been so kind to list. Thanks so much, Christina! Richard and Rose.
Fabulous, Richard!! So glad you both enjoyed them and will be sharing with the rest of your family! You know you can freeze them assembled, then just bake them when you want to have them. My mother also complained of the lack of sausage rolls in the UK this last October. The apple crumb cake was most likely Apple Crumble (recipe is on my blog) :) I also have the recipe for real custard, but of course, many of us often use Bird’s (and I RARELY use anything out of a can or box)!
I so appreciate your lovely comments, so please keep in touch and let me know what other recipes you discover on my site! Happy cooking, Richard & Rose!!
Christina :)
Hi! My wife and I are trying these tonight. We stumbled upon these quite by accident at a Scottish festival in our state’s capital. We saw a vendor booth selling “authentic” foods, so we tried the sausage rolls. The gent pointed to the “brown sauce,” and we found both to be wonderful! We later inquired as to where we could find that “brown sauce.” The proprietor of a local British food store told it must have been HP that we had. I’m chagrinned yet pleased that several – and I mean several – order mix ups with three different stockists has resulted in our sauce shelf being loaded with … mm… I’ll just say many bottles of HP. But we use it on pork, beef, and tonight – sausage rolls! Thank you for the recipe!
LOVE IT! So happy when Americans learn the joy of HP Sauce! If you haven’t already, try it with fries (instead of ketchup)! I carry around packets of it in my purse so I can have it with fries when I go out (which isn’t often, btw).
Anyway, let me know what you think of the sausage rolls. I’m going to be posting a recipe for flaky pastry soon, so if you are like me and cannot find puff pastry made with butter, you can make your own (easier) version! Enjoy your dinner and thanks for your note, Richard! :) CC
Okay, what is HP Sauce?
HP Sauce (Houses of Parliament Sauce) is a spicy condiment widely used in the UK (sometimes called “brown sauce”, but note, when you say “brown sauce” it could be another brand). I absolutely adore it with things like sausage rolls and especially big, chunky chips (fries). It’s very vinegary and spicy, and the closest thing to anything in the US is A1 Sauce, but I hate to compare it to that as I can’t stand A1. It’s runny and doesn’t taste very good at all. Try it!
Thank you Christina, the comparison gives me an idea. I will certainly look into it and I am excited to try this recipe, especially now that Autumn is in full swing! Perfect hot dinner!
Let me know what you think! :)
I was finally able to make them, a bit dubious about not cooking the meat first, but it cooked. Unfortunately I became quite ill after eating them. I think it was more an accumulation of the day than the rolls. Will have to try it again on a better day. My Husband loved them and was fine.
So I’ll let you know
Aww, I’m so sorry, Constance! Nothing worse than getting sick :( I’m glad your husband liked them and feel better soon! CC
I tried them a second time and cooked the meat first. I had no issues eating it that time! We also tried the HP Sauce….not a fan….I don’t like ketchup either.
Its been a while since I made them and since then my husband found out he is sensitive to gluten…. Do they make gluten free puff pastry?
Thank you for all your wonderful recipes and stories!
Hi Constance, sorry to hear your husband has a sensitivity to gluten now. Unfortunately, I have not heard of gluten free puff pastry and neither has my friend who is a chef, and is on a gluten free diet. Glad you enjoy my posts, thank you!
Made these. Hated them. Sorry. No test what so ever … disappointing when you put so much money and effort into something and they turn out crap. And yes i know how to cook and love food with passion
Vittoria, I find it sad that someone infuses so much hatred into a comment when referring to sausage rolls. No one died, and I can’t imagine your investment was worthy of regret to the degree that you impart.
It seems to me that if you followed the directions using the ingredients listed, that it would be impossible for them to be THIS disappointing and distasteful (I like this word better than “crap”), when so many others have made them according to the same recipe, and raved about them. Something is amiss. There is definitely a reason behind your vitriol and I don’t believe it’s this recipe. I hope you resolve whatever it is so that in future you will be able to appreciate bloggers who spend a lot of time and effort posting recipes for your use, FOR FREE. You may see things in a different light after reading this: https://christinascucina.com/2015/01/a-post-about-commenting-from-a-bloggers-perspective.html
Hope you have a better day! :) CC
Vittoria,
As the saying goes, “A bad workman always blames his tools”. In stead of posting a nasty comment why not try examining what you may have not done right. I hope you have a better day.
Hear, hear, Dougall!! Thank you!
Instead of puff pastry, could I use crescent roll squares, or will that completely ruin a great recipe?
Ruth, I am going to be completely honest and say, yes, it will ruin a great recipe. Real puff pastry contains butter, salt and flour. Here is the ingredient list for Pillsbury Crescent roll dough: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Sugar, Soybean Oil, Hydrogenated Palm Oil, Baking Powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate). Contains 2% or less of: Partially Hydrogenated Soybean Oil, Palm Oil, Vital Wheat Gluten, Mono and Diglycerides, Dextrose, Salt, Potassium Chloride, Xanthan Gum, TBHQ and Citric Acid (to protect flavor), Yellow 5, Color Added, Red 40.
Shame ! These were so disappointing, no flavor, very bland. Possibly needs more salt ? add grated onion ? Can’t even taste the Coriander ? Also I think one whole cup of breadcrumbs is a lot for just one pound of beef ?! I’m just guessing but this recipe needs help!
I’m sorry these were disappointing for you! Unless you are looking for a specific flavor, the only thing I can think of is that your coriander and nutmeg may be out of date? Everyone who has tasted these sausage rolls adore them, in fact, my brother is constantly making them for his colleagues at work because they all love them.
I honestly don’t know what to say about the breadcrumbs except that maybe you didn’t add enough water? Without seeing exactly what you did, it’s hard for me to say why they were bland. I’m so sorry they didn’t “wow” you as they do everyone else.
As for the recipe needing help, I know for a fact there is NOTHING wrong with this recipe so my guess is that it’s just user error or someone is just having a bad day. CC
Hi, I’m here from Rattlebridge, too…:) Looks like a whole bus load of us came over. :)
I can’t wait to make these…we are going to a SuperBowl party on Sun and I’ll make these to take along.
I will like the beef better than the sausage but hubs will like the sausage so, I’ll do both.
I am having a bit of a problem with “will that meat be done by the time that pastry is browned”, tho. I like my meat well done…
wondering if the logs could be baked a little before wrapping???
Please come by and let me know if this will work. Thanks so much…
Yes! A busload of you did all come over and you are all so welcome! Thank you so much for coming by! Regarding the sausage/meat being cooked, yes, it absolutely will be well done. I also only eat well cooked meats, and to answer your question, I wouldn’t advise it as I honestly think the meat will be overcooked and tough if you do that. A 400 degree oven is very hot, and the meat would probably be safe to eat after 15 minutes. The logs are not thick and huge, so try it once and see what you think, I’ve made them so many times and the meat has always cooked through. Take care and let me know how they turn out! :)
Hi Christine. I am a brand new subscriber. I came over from another blog. I almost didn’t click because I seldom cook sausage (my hubby can’t seem to digest it). Am I glad I did. I can’t wait to make this because it really is ground beef. Can’t wait for more recipes. Since I retired I learned that I really do love to cook. I am making chicken picatta for dinner tonight. Love to learn more way to cook different things.
Hi Patty! Sorry for the delay in responding, somehow I missed your comment! Thank you so much for subscribing to my posts and I’m so glad you love to cook, you’re in the right place! Let me know how you like my recipes once you make them! Happy cooking! CC
These are so yummy! We often have Jimmy Dean sausage on hand, so I think I will follow Siobhan’s suggested recipe for the sausage with your spices. Thank you for recipes like this that I make over and over again!
Wonderful! Thank you for letting me know, Lousie…I love to hear that! Enjoy! CC
Christina, your sausage rolls were absolutely delicious. I’m looking forward to reading your blog!
I could see how delicious they were from the photo you posted! Absolutely mouth-watering! Thank you so much for coming back to let me know you enjoyed them and for posting about them-I really appreciate it! CC
I know this is an older post, but I just found it courtesy of Rattlebridge Farm. My husband likes all things British, and will be making these for him soon. Adding you to my Bloglovin reader too! I look forward to browsing around your blog. Gorgeous pictures!!
Thank you so much for letting me know, Carole! I am so happy you found my blog and I hope you enjoy reading it as much as I enjoy adding to it! Let me know if you have any questions on the recipes, CC :)
Hiya, I was born and raised in Scotland. I grew up in Greenock near Glasgow. I’ve been living in the States for 15 years and miss sausage rolls amongst other stuff. I’ve been making my own. My recipe for the meat mixture is a little different, but I wanted to let you know I appreciated the addition of coriander and nutmeg (as these are present in Lorne sausage). So I made my recipe and added those two spices. Really nice. I make two long sausage rolls per pastry, I just cut them across the middle. Sso I get 4 long ones that I cut in half or quarters or eighths.
I used the reduced fat Jimmy Dean sausage that comes in a roll.
Add half an onion finely chopped
1 tsp thyme
1 tsp sage
1 T prepared mustard
1/4 cup milk
1 cup breadcrumbs
your coriander and nutmeg
salt and pepper to taste.
Thanks for posting this!
Hi Siobhan! Yes, the coriander really gives a good British flavor to the sausages!Your recipe sounds good too! Thanks for sharing and hope you come back to visit my site often! :) CC
[…] style of cooking since John lived in England and Scotland. I really wanted to make my friend Christina’s Scottish Sausage Rolls which would be a perfect match for Colman’s Mustard. Like everyone, at this time […]
Baking these for my son in-laws birthday party, in honor of his Scottish heritage
Your directions were so clear and easy to follow. I’m using turkey but I’m a little nervous about the meat being baked through!! Thanks for this recipe!
Wonderful, Kristine! I’m sure he’ll love them and don’t worry about the turkey being cooked as 400 degrees is a very hot oven and as long as they are in for 25 minutes, it will surely be cooked. Let me know how they turn out, and thanks for letting me know the directions were clear and easy to follow! I appreciate it! CC
Bless you! I have been looking for recipes my son enjoyed while studying at Oxford and these sound wonderful!
Let me know how you like them. We all love them! Thanks for stopping by! CC
I’m going to make some today. Love your pictures. What is HP sauce?
Thank you, Linda Sue, I’m so happy you’re going to make some, you’ll love them! Good question on the HP Sauce, it is the world’s best selling steak sauce and there is nothing that can replace it in the US. Some will claim A1 is an alternative, but A1 is so watery and doesn’t have the flavor that HP has. You can find HP at any British shop, Cost Plus World Market or Amazon.com. I hope you try it, it’s excellent with french fries!! ;)
Thanks for stopping by, and enjoy your sausage rolls! CC
Thanks for the HP info CC. I will ordee some from Amazon.
Yay! Let me know what you think! CC
These sound amazing! Photos are gorgeous — the golden, shiny surface of the pastry is fantastic!
Thank you so much, Valentina! ;)
Silly question why is there no sausage in them?
Hi Ryan, I think you are under the assumption that sausage can only be made from pork, which is incorrect (think chicken, turkey and also beef sausages).These are actually filled with a sausage mixture, although you are correct in that they are not formed into link sausages, which in no way affects the flavor. I hope this answers your question ;) CC
And the other answer is, British sausages are hard to find in the US so making your own from scratch is a good alternative. Feel free to sub pork for beef ;o)
Yes, ByteofK, absolutely! Its funny that I’ve never used pork because I like them so much with the beef (which is not like me). Thanks for your comment! CC
These look just perfect! I can’t wait to try them!
Yippee! Let me know what you think! ;)
These look wonderfully simple and I’ll bet they are tasty!
pinning this to my recipes to try board! (found you on daily food buzz)
They really are, Noel! Let me know what you think after you try them. Thanks for stopping by and pinning it on your “to-try” board (I’m also on Pinterest!) :) Christina
They are easy, Erika, but what I love the most is that they really taste like the sausage rolls back home. I just love them even more with HP Sauce! :)
If I had puff pastry in the house I’d be making these right now. No matter – I will put it on my shopping list. Looks so easy!
I am 70 yrs old been making these for 50 yrs they are English and are nothing new so you have not just found them you cannot carry the glory for them am afraid
You must admit, that traditional English sausage rolls are NOT made with beef, but pork, though, Heather. Glad you found the recipe many years ago.