Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Homemade Scottish Sausage Rolls…Great for a Snack or a Meal

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Scottish Sausage Rolls are perfect for breakfast, snacks, lunch or dinner. 

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauceThis 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!

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

How are Scottish Sausage Rolls different than British 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.

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

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

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 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.

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown .

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

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.

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.

Scottish Sausage Rolls british beef uk staple delicacy recipe hp sauce

Scottish Sausage Rolls

These Scottish sausage rolls were made by my 17 year old son.

Scottish sausage rolls are wonderful served hot, right out of the oven, with HP Sauce. Isn’t your mouth watering already?

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4.9 from 17 reviews
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Homemade Scottish Sausage Rolls
Author: 
Recipe type: Main Course/Appetizer/Snack
Cuisine: Scottish
Prep time: 
Cook time: 
Total time: 
 
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
  • 1¼ tsp salt
  • ¾ tsp black pepper
  • ¾ tsp coriander (dried, ground) do not use fresh cilantro
  • ½ tsp nutmeg
  • 1 cup plain breadcrumbs
  • 1 slightly beaten egg white, to brush pastry
Instructions
  1. In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about ½ 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.
  2. 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.
  3. 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.
  4. With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
  5. 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.
  6. Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
  7. Serve with brown sauce (HP Sauce is my preference).

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132 Responses

  1. Reply

    wrote on

    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.

    • Reply

      wrote on

      Yes, one full box, meaning both rolls, Chris. Enjoy!

  3. Reply

    wrote on

    I finally made these and they were delicious! And they look just like these! I wish I could upload a picture! Thanks for recipe!

    • Reply

      wrote on

      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!

  4. Reply

    wrote on

    5 stars they were delish

    • Reply

      wrote on

      Thanks so much, Liz!!

  5. Reply

    wrote on

    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!

    • Reply

      wrote on

      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. :)

  7. Reply

    wrote on

    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!

    • Reply

      wrote on

      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! :)

  9. Reply

    wrote on

    These look great!
    My cheque is in, so picking up the things I need tomorrow.

    How many does it make?

    • Reply

      wrote on

      It’s just under the title, Charlie: 1 dozen large or 24 small. Enjoy!

  10. Reply

    wrote on

    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.

    • Reply

      wrote on

      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!

  11. Reply

    wrote on

    As I didn’t know you in 2012, thanks for reposting! Love the sound of these, although never saw them in the U.K.!

    • Reply

      wrote on

      You must try them, David! So tasty! (No garlic, either!) :)

  12. Reply

    wrote on

    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.

    • Reply

      wrote on

      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!

      • Reply

        wrote on

        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 😄

  13. Reply

    wrote on

    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 😅)

    • Reply

      wrote on

      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!

  16. Reply

    wrote on

    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?

    • Reply

      wrote on

      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

  17. Reply

    wrote on

    Made Mine tonight. They were terrific! Thanks for the recipe!

    • Reply

      wrote on

      Fantastic, thank you for letting me know, Sara! CC

  18. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

  19. Reply

    wrote on

    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

    • Reply

      wrote on

      Good for you, RD!!! I love to hear that! keep on cooking! 👏🏻

  20. Reply

    wrote on

    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.

    • Reply

      wrote on

      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

  21. Reply

    wrote on

    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?

    • Reply

      wrote on

      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!

      • Reply

        wrote on

        Thank you Christina, that helps allot!

  22. Reply

    wrote on

    Ah so the Scots eat theirs with brown sauce, I eat mine with loads of Colemans English Mustard.

  23. Reply

    wrote on

    Hey Christina! Can I use readymade Panko in place of breadcrumbs?

    • Reply

      wrote on

      YES! Just make sure it gets softened with the water. Enjoy, Anna!

  24. Reply

    wrote on

    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.

    • Reply

      wrote on

      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

  26. Reply

    wrote on

    Love love love these best recipe EVER just like the 😍ones I had England. Thank you thank you thank you Christina!!!

    • Reply

      wrote on

      Thank you so very much, Sabrina! I appreciate! :) CC

    • Reply

      wrote on

      I think you’ll find the ones you had in England were pork sausage rolls, beef sausage is more a Scottish thing.

  27. Reply

    wrote on

    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!

    • Reply

      wrote on

      Love to hear that, Kimie! Thank you so much for letting me know! :)

  28. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

      • Reply

        wrote on

        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

        • Reply

          wrote on

          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!

  29. Reply

    wrote on

    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!

    • Reply

      wrote on

      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! ;)

  30. Reply

    wrote on

    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.

    • Reply

      wrote on

      Thank you for letting me know, Margaret!! Brilliant and so happy you enjoyed them! :)

  31. Reply

    wrote on

    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!

    • Reply

      wrote on

      Thank you so much, Inis!! You made my day! I’m so happy you found my blog, too! Keep in touch!

  32. Reply

    wrote on

    This is the easiest and tastiest sausage roll recipe ever! Definitely recommend this recipe to everyone.

    • Reply

      wrote on

      Thank you so much, Dani. I appreciate you coming back to leave a comment! :)

  34. Reply

    wrote on

    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.

    • Reply

      wrote on

      Would love to join you, Debs! I’m sure you’ll love them! Merry Christmas!

  35. Reply

    wrote on

    These are delicious! My family loves them. So simple to make. In fact, my 11 year old is in charge of these!

    • Reply

      wrote on

      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!

  36. Reply

    wrote on

    What is the HP sauce?

    • Reply

      wrote on

      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.

  37. Reply

    wrote on

    I’m sorry, what is the HP sauce?

  39. Reply

    wrote on

    These sausage rolls look delicious, Christina! They will be perfect for the holidays! Can’t wait to try them! Pinned!

    • Reply

      wrote on

      You’ll love them, Chris! Glad you found them :)

  40. Reply

    wrote on

    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.

    • Reply

      wrote on

      Thank you so much, Laurel! This means a lot to me! So glad you and your hubby enjoy them. CC

  42. Reply

    wrote on

    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!

    • Reply

      wrote on

      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!!

      • Reply

        wrote on

        Thank You! I just made this for dinner and it was a big hit! I’ll be making this again for sure.

        • Reply

          wrote on

          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

  43. Reply

    wrote on

    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.

    • Reply

      wrote on

      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 :)

  44. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

      • Reply

        wrote on

        Okay, what is HP Sauce?

        • Reply

          wrote on

          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!

          • wrote on

            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!

        • Reply

          wrote on

          Let me know what you think! :)

  45. Reply

    wrote on

    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

    • Reply

      wrote on

      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

    • Reply

      wrote on

      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.

      • Reply

        wrote on

        Hear, hear, Dougall!! Thank you!

  46. Reply

    wrote on

    Instead of puff pastry, could I use crescent roll squares, or will that completely ruin a great recipe?

    • Reply

      wrote on

      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.

  47. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

  48. Reply

    wrote on

    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…

    • Reply

      wrote on

      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! :)

  49. Reply

    wrote on

    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.

    • Reply

      wrote on

      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

  50. Reply

    wrote on

    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!

    • Reply

      wrote on

      Wonderful! Thank you for letting me know, Lousie…I love to hear that! Enjoy! CC

  51. Reply

    wrote on

    Christina, your sausage rolls were absolutely delicious. I’m looking forward to reading your blog!

    • Reply

      wrote on

      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

  52. Reply

    wrote on

    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!!

    • Reply

      wrote on

      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 :)

  53. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

  54. Reply

    wrote on

    […] 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 […]

  55. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

  56. Reply

    wrote on

    Bless you! I have been looking for recipes my son enjoyed while studying at Oxford and these sound wonderful!

    • Reply

      wrote on

      Let me know how you like them. We all love them! Thanks for stopping by! CC

  57. Reply

    wrote on

    I’m going to make some today. Love your pictures. What is HP sauce?

    • Reply

      wrote on

      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

    • Reply

      wrote on

      Thanks for the HP info CC. I will ordee some from Amazon.

  58. Reply

    wrote on

    These sound amazing! Photos are gorgeous — the golden, shiny surface of the pastry is fantastic!

  59. Reply

    wrote on

    Silly question why is there no sausage in them?

    • Reply

      wrote on

      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

    • Reply

      wrote on

      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)

    • Reply

      wrote on

      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

  60. Reply

    wrote on

    These look just perfect! I can’t wait to try them!

  61. Reply

    wrote on

    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)

    • Reply

      wrote on

      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

  62. Reply

    wrote on

    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! :)

  63. Reply

    wrote on

    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!

    • Reply

      wrote on

      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

      • Reply

        wrote on

        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.

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