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!
As an Amazon Associate I earn from qualifying purchases.
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 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)
Don’t miss another post! Click to sign up for my free recipe & travel subscription below.
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:
24Serving Size:
2Amount Per Serving:Calories: 89 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 189mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 6g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
