Scottish sausage rolls are perfect for breakfast, snacks, lunch or dinner, and are super 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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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! Don’t buy packaged sausage meat as this recipe is so much better and tastes more like the real deal from Scotland.
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, also. 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.
How to Make Homemade Scottish Sausage Rolls
Recipe from an old Scottish friend makes about a dozen large, or 24 small sausage rolls
FULL PRINTABLE RECIPE BELOW
Ingredients
- puff pastry
- ground beef (you can still use pork or a mixture of beef and pork)
- salt
- black pepper
- coriander
- nutmeg
- breadcrumbs (see my prior post on how to make your own– see notes)
- egg
Oven temperature 400º F (200º C)
Step-by-Step Directions
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 Sausage Rolls
Finally, bake sausage rolls in preheated 400º F (200º C) oven for about 25 minutes or until golden brown.
Can I freeze Sausage Rolls?
YES! These sausage rolls freeze really well and are a great party food! Here’s what I do: bake them as directed below, but take them out of the oven about 5 to 7 minutes early so they’re not as golden brown as you would want them. Cool completely, then freeze.
How do I Reheat Frozen Sausage Rolls?
To serve your frozen Scottish sausage rolls, defrost them in the refrigerator beforehand. When you want to heat them, take them from the refrigerator and place on a baking sheet for at least half an hour or bring to room temperature. Place in preheated oven at 375º F (190º C) for 10 to 15 minutes or until hot and golden brown.
Scottish sausage rolls are wonderful served hot, right out of the oven, with HP Sauce. Incidentally, isn’t your mouth watering already?
What to Serve with this Recipe
Although sausage rolls can be served on their own, they are great when accompanied by any mix or combination of the following:
- mashed potatoes
- Heinz Beans
- peas
- chips (French fries)
- baked potato
- boiled potatoes
You may also enjoy this Scottish recipe for Lorne Sausage (or square sausage)
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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 (454 g) ground beef (you can still use pork or a mixture of beef and pork)
- 1 cup (250 ml) water or less
- 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 (90 g) plain breadcrumbs (see my prior post on how to make your own- see notes)
- 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).
Notes
How to make your own breadcrumbs.
How to Freeze Sausage Rolls.
- These sausage rolls freeze really well and are a great party food! Here's what I do: bake them as directed, but take them out of the oven about 5 to 7 minutes early so they're not as golden brown as you would want them. Cool completely, then freeze.
How do I Reheat Frozen Sausage Rolls?
To serve your frozen Scottish sausage rolls, defrost them in the refrigerator beforehand. When you want to heat them, take them from the refrigerator and place on a baking sheet for at least half an hour or bring to room temperature. Place in preheated oven at 375º F (190º C) for 10 to 15 minutes or until hot and golden brown.
Nutrition Information:
Yield: 24 Serving Size: 2Amount Per Serving:Calories: 150Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 149mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
Nutrition info is only an estimate.
Another Scottish recipe using ground beef (mince) and puff pastry from my Scottish pal, Janice!
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Hello, have you tried to make ahead and freezing them ? Wanting to make these for my Christmas party, but want to get some things done ahead of time.
Thanks!
Christine
All the time! Just underbake them a tad and then you can reheat in the oven or airfryer and they will taste as though they’ve just been made. Enjoy!
Hi Christina,
Quick question! I’m really looking forward to making these and pairing them with the Fruity flavored HP!!! YUM! Before I get cracking with it. I had a question regarding the puff pastry. The recipe says good for 12 large rolls. Is that using 2 sheets of the puff pastry? I’m assuming not to roll out the pastry?
All the best!
Yes! You can roll the sheets a little if it helps with size, but not necessary. Enjoy!
Call me ignorant, but what is HP sauce?
Absolutely not! I wouldn’t expect anyone in the US to know what HP Sauce is. I linked to it so you can see what it is, and read about it. It’s a thick, somewhat spicy brown sauce that is very popular in the UK (think of it used like ketchup) for things like sausage rolls and chips (fries). I love it!
It is lovely in small doses, don’t pile it on.
Yes!
It’s Scotland’s version of A-1 but so much better!
Ooooh, SOOOOOO much better!!!
Going to make these on Saturday book club but need some help. I was trying to figure out about the coriander. When I looked it up, it says that in the US coriander is ground seeds but in the rest of the world it is dried cilantro leaves. I have the dried ground cilantro leaves but should I be looking for something else? Since you are an American writing a recipe for a Scottish food I was not sure which was accurate for this recipe. I haven’t ever had the ground seeds. The recipe sounds delicious! Hopefully I won’t mess it up.
Hi Kim, are you sure you have dried ground cilantro LEAVES? Did you buy this because I’ve never heard of it? If you bought coriander in the US, it is the dried ground seeds and I have a feeling that’s what you have. (Btw, I have a photo of the product via Amazon in the middle of the post.) Here is what you need to use. Just know that any traditional Scottish recipe using coriander will never be the fresh cilantro or dried leaves. Enjoy the sausage rolls!
Thanks for the clarification. I’ll pick up some of the ground seeds. The packet I have is of ground up leaves and it is green. Looking forward to giving it a try! Never had them but it sounds wonderful! Just FYI – here is a picture of the packet I have although I had gotten it for a different recipe at my local grocery store. https://www.amazon.com/Badia-Cilantro-Cello-0-25-oz/dp/B0056BGFVQ/ref=sr_1_8?dchild=1&keywords=badia+dried+cilantro&qid=1614043429&sr=8-8
Wow, that’s good for me to know, too! I’ve never seen that, so thank you for sending the info, Kim! BIG difference in those ingredients between the plant and the seeds. Let me know how you like the sausage rolls! CC
In the UK coriander is what we call cilantro. That includes seeds and leaves. Only US calls them different things. I have definitely owned Fresh coriander, ground coriander that is dried leaves and coriander that is the seeds, ground or otherwise. It’s really annoying as most recipes don’t specifically say which part.
Hi James,
Not sure why you wrote this (referring to other recipes?) because this is noted in the recipe: “3/4 tsp coriander (dried, ground) do not use fresh cilantro”. I am based in the US, so my primary audience is American. Being from Scotland, I try to cover different terms/words that are used in other parts of the world, but sometimes I miss some. Writing recipes is not as simple as it seems.
CC
I didn’t use coriander as my husband doesn’t like it. I used a pinch of mixed herbs.
Your husband doesn’t like dried herb coriander? I hate fresh, but the coriander really gives it that authentic sausage roll flavor. If he likes sausage rolls in the UK, he’d like these.
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