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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Hi, I’m here from Rattlebridge, too…:) Looks like a whole bus load of us came over. :)
I can’t wait to make these…we are going to a SuperBowl party on Sun and I’ll make these to take along.
I will like the beef better than the sausage but hubs will like the sausage so, I’ll do both.
I am having a bit of a problem with “will that meat be done by the time that pastry is browned”, tho. I like my meat well done…
wondering if the logs could be baked a little before wrapping???
Please come by and let me know if this will work. Thanks so much…
Yes! A busload of you did all come over and you are all so welcome! Thank you so much for coming by! Regarding the sausage/meat being cooked, yes, it absolutely will be well done. I also only eat well cooked meats, and to answer your question, I wouldn’t advise it as I honestly think the meat will be overcooked and tough if you do that. A 400 degree oven is very hot, and the meat would probably be safe to eat after 15 minutes. The logs are not thick and huge, so try it once and see what you think, I’ve made them so many times and the meat has always cooked through. Take care and let me know how they turn out! :)
Hi Christine. I am a brand new subscriber. I came over from another blog. I almost didn’t click because I seldom cook sausage (my hubby can’t seem to digest it). Am I glad I did. I can’t wait to make this because it really is ground beef. Can’t wait for more recipes. Since I retired I learned that I really do love to cook. I am making chicken picatta for dinner tonight. Love to learn more way to cook different things.
Hi Patty! Sorry for the delay in responding, somehow I missed your comment! Thank you so much for subscribing to my posts and I’m so glad you love to cook, you’re in the right place! Let me know how you like my recipes once you make them! Happy cooking! CC
These are so yummy! We often have Jimmy Dean sausage on hand, so I think I will follow Siobhan’s suggested recipe for the sausage with your spices. Thank you for recipes like this that I make over and over again!
Wonderful! Thank you for letting me know, Lousie…I love to hear that! Enjoy! CC
Christina, your sausage rolls were absolutely delicious. I’m looking forward to reading your blog!
I could see how delicious they were from the photo you posted! Absolutely mouth-watering! Thank you so much for coming back to let me know you enjoyed them and for posting about them-I really appreciate it! CC
I know this is an older post, but I just found it courtesy of Rattlebridge Farm. My husband likes all things British, and will be making these for him soon. Adding you to my Bloglovin reader too! I look forward to browsing around your blog. Gorgeous pictures!!
Thank you so much for letting me know, Carole! I am so happy you found my blog and I hope you enjoy reading it as much as I enjoy adding to it! Let me know if you have any questions on the recipes, CC :)
Hiya, I was born and raised in Scotland. I grew up in Greenock near Glasgow. I’ve been living in the States for 15 years and miss sausage rolls amongst other stuff. I’ve been making my own. My recipe for the meat mixture is a little different, but I wanted to let you know I appreciated the addition of coriander and nutmeg (as these are present in Lorne sausage). So I made my recipe and added those two spices. Really nice. I make two long sausage rolls per pastry, I just cut them across the middle. Sso I get 4 long ones that I cut in half or quarters or eighths.
I used the reduced fat Jimmy Dean sausage that comes in a roll.
Add half an onion finely chopped
1 tsp thyme
1 tsp sage
1 T prepared mustard
1/4 cup milk
1 cup breadcrumbs
your coriander and nutmeg
salt and pepper to taste.
Thanks for posting this!
Hi Siobhan! Yes, the coriander really gives a good British flavor to the sausages!Your recipe sounds good too! Thanks for sharing and hope you come back to visit my site often! :) CC
[…] style of cooking since John lived in England and Scotland. I really wanted to make my friend Christina’s Scottish Sausage Rolls which would be a perfect match for Colman’s Mustard. Like everyone, at this time […]
Baking these for my son in-laws birthday party, in honor of his Scottish heritage
Your directions were so clear and easy to follow. I’m using turkey but I’m a little nervous about the meat being baked through!! Thanks for this recipe!
Wonderful, Kristine! I’m sure he’ll love them and don’t worry about the turkey being cooked as 400 degrees is a very hot oven and as long as they are in for 25 minutes, it will surely be cooked. Let me know how they turn out, and thanks for letting me know the directions were clear and easy to follow! I appreciate it! CC