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, 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.
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
Recipe from an old Scottish friend makes about a dozen large, or 24 small sausage rolls
FULL PRINTABLE RECIPE BELOW
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 (200º C) 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
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.
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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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
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I made the Lorne Sausage, it was very good, i miss going to the corner shop and getting bacon rolls or square sausage on a cripy morton roll
Me too, Diane! So glad you got a wee taste of home! :)
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After 23 years of living in the US, I’m still a Scot and always will be. I always loved sausage rolls as a kid from the local baker. When I saw Christina’s recipe I thought that it was time to give it a go. I followed the recipe exactly but substituted “Impossible plant based ground beef”. Impossible burgers are sold by Burger King here and are doing well so I bought their “ground beef”. Once baked for 25 mins they came out looking fantastic. I called my 16 year old daughter through and she wolfed down two before declaring that they were fantastic, as good as the ones in my home town of Banff, Scotland. I would say that the difference using plant based beef is that is slightly more dense when cooked than normal minced beef. Perhaps more breadcrumbs would lighten the texture? I ate mine with HP sauce because there is no other way. Thanks Christina! I bake my own bread often but I need to be a wee bit more adventurous in my old age!
Oh that’s great Iain! So happy to hear it! Yes, I do think using more breadcrumbs would help lighten the texture. Of course you have to have HP! Thank you for trying and loving the recipe! Hope you do adventure into some more new recipes! Ta!!
They look delicious.
Thank you so much, they’re so full of savory goodness!
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