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

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.

Can I freeze Sausage Rolls?

YES! These sausage rolls freeze really well. Here’s what I do: bake them as directed below, but take them out 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 refridgerator 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 375º F (190º C) for 10 to 15 minutes or until hot and golden brown.

Homemade Scottish Sausage Rolls

makes about a dozen large, or 24 small sausage rolls

Ingredients

• one package puff pastry
• 1 lb ground beef (you can still use pork or a mixture of beef and pork)
• 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

Oven temperature 400º F (200º C)

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 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?

You may also enjoy this Scottish recipe for Lorne Sausage (or square sausage)

 

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Homemade Scottish Sausage Rolls

Yield: 24 small rolls (12 large)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.

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Ingredients

• one package puff pastry
• 1 lb ground beef (you can still use pork or a mixture of beef and pork)
• 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

1. 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.
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).

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving:Calories: 89Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 189mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 6g

Nutrition info is only estimated.

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Another Scottish recipe using ground beef (mince) and puff pastry from my Scottish pal, Janice!

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