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!
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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)
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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 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!
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[…] Homemade Scottish Sausage Rolls…Great for a Snack or a Meal […]
These are so amazing! i keep puff pastry in my freezer all the time just so i can make these when i get a craving. Thank you for this recipe! I’ve passed it on to friends, it’s so delicious.
Thanks so much, Jennifer! So glad you love them. :)
Never worked with puff pastry. Do you use a single thin sheet? The whole thickness? Help please..would love to make these.
Hi April, no worries! Yes, just unroll and use as is! Nothing to do as it’s ready to go. :) Just follow my instructions and let me know how you like them! Enjoy! CC
My family loves these and I make them often. They also freeze well for a quick dinner with a side salad on a busy weeknight. Easy to make and Delicious!
Thank you, Kim! They are a perfect weeknight meal!
Any recipes for Bridies ??? – I always liked the ones with a lot of onions in it but no carrots or peas.
Love
Rod
That’s the proper way to make Bridies! I love them so much. Let me see if I can find you a good recipe until I can post one.
Hi Rod, so sorry I forgot to send this! Here you go, hope you like this one: http://www.rampantscotland.com/recipes/blrecipe_bridie.htm
I tried posting for birdies . Wasn’t able to get the recipe .
I’ll try to post bridies next month, Sheenagh. Be sure to sign up for my free subscription so you don’t miss the recipe.
We use a sort of the same recipe, except we also add pepper, more of the spices listed above, and we also use ground lamb in addition to the ground chuck (about 2lbs of lamb to 10lbs of ground beef). Instead of breadcrumbs, we use whole grain oats, it gives it a better texture than the bread does for the pies; and add about 5 cups of boiling water to the oats before mixing it with the meat mixture. For the bridies, we use two medium onions as well. My sister also has an amazing recipe for the crust of Tupney pies too. Good luck! ❤️
Christina found this on the net nice story love your recipes
Thanks, Shirley! I’ve actually made and shot the bridies, it’s just matter of getting them posted! :)
Don’t know why it took me so long, but I finally made these last night – 10 stars! HP, of course, and a tin of Heinz baked beans just for the heck of it! Absolutely delicious, and just what I remember from (Scottish) childhood. Will said I had to say that there is just one teeny tiny problem – we could only eat one each! They are really filling – or maybe it was the beans! I made six regular sized rolls, with one sheet of puff pastry, and froze the rest of the meat for next time. I did devour one cold for lunch today, still just as good, and we always had cold sausage rolls on picnics. I think I was hesitant because I did associate sausage rolls with pork, but these are just SO good! I am now inspired, and plan to make scots pies with hot water pastry and ground lamb next week. The kind you can get in any good butchers in Scotland.
Really, the first time? Wow! Well, I’m so glad you made them and loved them, Lee! I love Scotch pies so much, too, but have always had a hard time with the pastry (hard without the machine that molds them). There is a new company in Scotland selling empty shells so will have to see how those are! Let me know how yours turn out!
Thanks for the lovely review, too!
Can these be reheated? What to make ahead for a cocktail party at someone else’s home. Thanks Carrie
Absolutely, Carrie! I suggest baking them, but take them out about 5 to 6 minutes early. Cool, store in the fridge up to one day or else freeze them. When you take them to your friend’s house, heat them for about 8 to 10 mins from room temperature. Enjoy!
Making these for Scottish Country Dance class treats! HP is at my market, and Cost Plus. What is difference between HP and London Fog? Looking forward to trying them!
Oooh, you’re going to be a star at your class! I’ve never heard of London Fog as in a sauce; stick with HP! Let me know how they turn out, Jane! :)
Made these yesterday and they were delicious! :) Thank you for the recipe! YUM!
You’re very welcome, Anji! So glad you tried them!
Back again to say how much my family enjoy Christina’s sausage rolls. My teenaged sons fought over the last one when we had them recently, so the youngest decided he would make more himself! He was, quite rightly, proud of the way they turned out and is asking when he can make them again. Result for mum, a night off cooking! Great recipe, thanks for sharing it.
Win-win, Sandra! I love it! So glad your boys love them so much and are willing to make them, too! Thanks for letting me know, I appreciate it! :)