Scottish sausage rolls are perfect for breakfast, appetizers, 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!
As an Amazon Associate I earn from qualifying purchases.
Whether eaten alone, as an appetizer, 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.
Love all things British? Try a traditional toad in the hole!
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.
Sausage rolls and Scotch eggs are both delicious pub food offerings!
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 9 large, or 18 small sausage rolls
FULL PRINTABLE RECIPE BELOW
Ingredients
- puff pastry
- ground beef (you can still use pork or a mixture of beef and pork, or even turkey)
- 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.
TIP: if serving as appetizers, just make them smaller or cut into bite sized pieces before baking.
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? These black pudding Scotch eggs are another delicious British pub food creation!
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)
Don’t miss another post! Click to sign up for my free recipe & travel subscription.
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 or even turkey)
- 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.
TIP: if serving as appetizers, just make them smaller or cut into bite sized pieces before baking.
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!
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.
Well I finally made them. I told you my father was a baker in the Royal Navy during the war. I think he guided my hand a bit. Had our daughter Christina and son in law Sean and 2 Grands, James and Colin over for dinner, so I made them appetizer size. My wonderful husband complained but went to 2 stores to finally find the HP Sauce. Sean was first and dipped it and was a happy guy, then my husband, both of the guys ooo’ed and aww’ed and said it HAD to be with the sauce, that made it!! James had a couple of his own and our daughter too. I made 18 and only had a few left! I did make one mistake, I forgot to brush them with the egg wash. I don’t think anyone cared. I have a family reunion coming up in July, I know I will be making these by the dozens. Question. If you make it in one long roll, does it have to cook longer? Wish I could attach a picture, they looked very yummy.
Oh this makes me so happy, Rose! Thank you so much for sharing the details of how much these were enjoyed by your whole family!
Yes, HP Sauce is “almost” a must with sausage rolls, at least in my book! You know you can order it on Amazon? Regarding the egg wash, it really doesn’t affect the flavor, but it will make them look golden and shiny. Not a big deal.
These would be perfect for a reunion! I’ve never made it in one long roll, but if you do, you could cut them before baking them and that would take care of the baking issue. Many people do make them that way as it’s quicker, but I like the way they look when made individually. Again, solely a question of if you care about the way they look as they won’t taste any different.
If you’re on Facebook, you can post a picture to my page, or you could email me a pic. Just click on CONTACT here on my site.
Thanks again, Rose! I appreciate you taking the time to write to me! :) CC
I made these a few weeks ago, they are fantastic. The closest I’ve come to a good Scottish sausage roll, everyone loved them.
Fabulous, Linda!! Love to hear it! Thanks for your comment and 5 stars! :)
Thank you for the easy and delicious sausage roll recipe! I just made these for a Burns Supper. They will be a hit.
For the HP sauce I searched substitutions online and found a recipe that was super easy and tasty. I combined A1, Ketchup and mayo. I don’t know how close it really tastes to HP Sauce cuz I’ve never tried it but this combo is delicious for dipping.
Thanks again!
Thanks, Kim! SO glad you found the sausage roll recipe, everyone loves them!
Re: the HP, you really need to get yourself a bottle to try. That combo wouldn’t even have a hint of HP flavor. It just goes to show you that you can’t rely on things posted on the internet.
Let me see if I can put it in perspective for you: combining A1, ketchup and mayo to make HP Sauce would be like combining 7UP, mayo (no eggs in HP!) and Mountain Dew to make Coca Cola. Does that make sense? Whoever suggested that combo probably never tasted HP either! It may taste good to you, but it would be NOTHING even close to HP Sauce. Wish I could have you taste it so you’d say, “Oh! Now I understand!” :) Hope you get some soon! Btw, Cost Plus World Market has little sample jars in their stores!
I have been making sausage rolls for years but have always used pork sausage meat and have found them greasy. Following this recipe using beef instead is much better. Thanks for this recipe!!!
You are so very welcome, Carol! I’m happy to share and so glad you like these better. :) Thanks for your comment!
These Sausage Rolls are fabulous! I’ve made them twice this month! When making them for our Clan AGM, I made the meat mixture the night before, and formed it into the logs, so I just had to deal with putting it in the pastry in the morning. Everyone loved them too!
Wow, Brenda! That’s an awesome idea especially if you’re making a load at a time! So glad you and everyone loved them so much! Thanks for letting me know! <3
Scottish Sausage Rolls are delicious. I was even able to find the HP sauce at a local market. They are so easy to make and so so good. Thank you😘
Fantastic! So happy you tried and liked them, especially that you got the HP, too! Yay! Thank YOU, Terri! :) CC
Christina…I made these for Hogmany…New Year’s Eve in Scotland…they were definitely Scottish sausage rolls! As I’m Scottish I can attest to that. I made them appetizer size and everyone loved them and they were gone fast! Thank you Christina for giving me a wee taste of my beloved Scotland.
You are very welcome, Margaret! So happy you found the recipe! :)
Just made these and they are delicious, will never use ready made sausage meat again 😋
I rate this recipe 5 stars