Homemade Scottish Sausage Rolls…Great for a Snack or a Meal
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)
Homemade Scottish Sausage Rolls
Ingredients
- 18 oz puff pastry (easiest is buying a package like Trader Joe's)
- 1 lb ground beef (you can still use pork or a mixture of beef and pork or even turkey)
- 1 cup water or less
- 1 ¼ tsp salt
- ¾ tsp black pepper (freshly ground)
- ¾ tsp coriander (dried, ground do not use fresh cilantro)
- ½ tsp nutmeg
- 1 cup plain breadcrumbs
- 1 egg white (slightly beaten)
Instructions
- Preheat oven to 400F (200C)
- 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
- 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.
- 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
Another Scottish recipe using ground beef (mince) and puff pastry from my Scottish pal, Janice!
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I have made these!! It’s an easy recipe to follow and having a grandma from the UK, these were good if not better. When I get homesick for granny’s kitchen I will make these. Hubby likes them too, Easy to pack for his lunch or a mid morning snack.
Thank you so much, Laurel! This means a lot to me! So glad you and your hubby enjoy them. CC
Hello Christina,
This recipe looks great and I hope to try it out soon. This may be a silly question (I’m pretty new to cooking), but by coriander, do you mean the leaf or the seed? I have both at hand I’m sure it will make a big difference which one I use.
Thanks!
Oh goodness, I need to clarify that! I mean the seed as in the US we call the leaf cilantro and that would completely ruin these sausage rolls! Thank you for checking, Melissa and not a silly question at all!!
Thank You! I just made this for dinner and it was a big hit! I’ll be making this again for sure.
Wonderful, Melissa! I’m so happy you found the recipe and everyone loved it! I appreciate you letting me know, more than you can imagine. Thank you!! CC
Wife said to say they were delicious! And, seeing as how I made them, I find myself agreeing with her assessment. :) They really were delicious. We thought so much so of them we’ve invited my sister and her family over to try them this weekend. I’ve already gone back to the grocer to stocked up on enough for several more meals! On several trips over, we’d never run across HP nor sausage rolls, oddly enough. We’ve had pasties and meat pies (steak and ale, steak and kidney – wonderful!) but never a sausage roll to be found! We did have Scottish sausage at a pub in Villiers Street in London. After our first trip over, we treated our family to Bangers and Mash with an apple crumb cake in Bird’s custard. That was a big hit! Looking forward to searching through your site for more of these delicious recipes. I do have my eye on a steak pie and the Irish Rarebit you’ve been so kind to list. Thanks so much, Christina! Richard and Rose.
Fabulous, Richard!! So glad you both enjoyed them and will be sharing with the rest of your family! You know you can freeze them assembled, then just bake them when you want to have them. My mother also complained of the lack of sausage rolls in the UK this last October. The apple crumb cake was most likely Apple Crumble (recipe is on my blog) :) I also have the recipe for real custard, but of course, many of us often use Bird’s (and I RARELY use anything out of a can or box)!
I so appreciate your lovely comments, so please keep in touch and let me know what other recipes you discover on my site! Happy cooking, Richard & Rose!!
Christina :)
Hi! My wife and I are trying these tonight. We stumbled upon these quite by accident at a Scottish festival in our state’s capital. We saw a vendor booth selling “authentic” foods, so we tried the sausage rolls. The gent pointed to the “brown sauce,” and we found both to be wonderful! We later inquired as to where we could find that “brown sauce.” The proprietor of a local British food store told it must have been HP that we had. I’m chagrinned yet pleased that several – and I mean several – order mix ups with three different stockists has resulted in our sauce shelf being loaded with … mm… I’ll just say many bottles of HP. But we use it on pork, beef, and tonight – sausage rolls! Thank you for the recipe!
LOVE IT! So happy when Americans learn the joy of HP Sauce! If you haven’t already, try it with fries (instead of ketchup)! I carry around packets of it in my purse so I can have it with fries when I go out (which isn’t often, btw).
Anyway, let me know what you think of the sausage rolls. I’m going to be posting a recipe for flaky pastry soon, so if you are like me and cannot find puff pastry made with butter, you can make your own (easier) version! Enjoy your dinner and thanks for your note, Richard! :) CC
Okay, what is HP Sauce?
HP Sauce (Houses of Parliament Sauce) is a spicy condiment widely used in the UK (sometimes called “brown sauce”, but note, when you say “brown sauce” it could be another brand). I absolutely adore it with things like sausage rolls and especially big, chunky chips (fries). It’s very vinegary and spicy, and the closest thing to anything in the US is A1 Sauce, but I hate to compare it to that as I can’t stand A1. It’s runny and doesn’t taste very good at all. Try it!
Thank you Christina, the comparison gives me an idea. I will certainly look into it and I am excited to try this recipe, especially now that Autumn is in full swing! Perfect hot dinner!
Let me know what you think! :)
I was finally able to make them, a bit dubious about not cooking the meat first, but it cooked. Unfortunately I became quite ill after eating them. I think it was more an accumulation of the day than the rolls. Will have to try it again on a better day. My Husband loved them and was fine.
So I’ll let you know
Aww, I’m so sorry, Constance! Nothing worse than getting sick :( I’m glad your husband liked them and feel better soon! CC
I tried them a second time and cooked the meat first. I had no issues eating it that time! We also tried the HP Sauce….not a fan….I don’t like ketchup either.
Its been a while since I made them and since then my husband found out he is sensitive to gluten…. Do they make gluten free puff pastry?
Thank you for all your wonderful recipes and stories!
Hi Constance, sorry to hear your husband has a sensitivity to gluten now. Unfortunately, I have not heard of gluten free puff pastry and neither has my friend who is a chef, and is on a gluten free diet. Glad you enjoy my posts, thank you!
Made these. Hated them. Sorry. No test what so ever … disappointing when you put so much money and effort into something and they turn out crap. And yes i know how to cook and love food with passion
Vittoria, I find it sad that someone infuses so much hatred into a comment when referring to sausage rolls. No one died, and I can’t imagine your investment was worthy of regret to the degree that you impart.
It seems to me that if you followed the directions using the ingredients listed, that it would be impossible for them to be THIS disappointing and distasteful (I like this word better than “crap”), when so many others have made them according to the same recipe, and raved about them. Something is amiss. There is definitely a reason behind your vitriol and I don’t believe it’s this recipe. I hope you resolve whatever it is so that in future you will be able to appreciate bloggers who spend a lot of time and effort posting recipes for your use, FOR FREE. You may see things in a different light after reading this: https://christinascucina.com/2015/01/a-post-about-commenting-from-a-bloggers-perspective.html
Hope you have a better day! :) CC
Vittoria,
As the saying goes, “A bad workman always blames his tools”. In stead of posting a nasty comment why not try examining what you may have not done right. I hope you have a better day.
Hear, hear, Dougall!! Thank you!
Instead of puff pastry, could I use crescent roll squares, or will that completely ruin a great recipe?
Ruth, I am going to be completely honest and say, yes, it will ruin a great recipe. Real puff pastry contains butter, salt and flour. Here is the ingredient list for Pillsbury Crescent roll dough: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Sugar, Soybean Oil, Hydrogenated Palm Oil, Baking Powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate). Contains 2% or less of: Partially Hydrogenated Soybean Oil, Palm Oil, Vital Wheat Gluten, Mono and Diglycerides, Dextrose, Salt, Potassium Chloride, Xanthan Gum, TBHQ and Citric Acid (to protect flavor), Yellow 5, Color Added, Red 40.
Shame ! These were so disappointing, no flavor, very bland. Possibly needs more salt ? add grated onion ? Can’t even taste the Coriander ? Also I think one whole cup of breadcrumbs is a lot for just one pound of beef ?! I’m just guessing but this recipe needs help!
I’m sorry these were disappointing for you! Unless you are looking for a specific flavor, the only thing I can think of is that your coriander and nutmeg may be out of date? Everyone who has tasted these sausage rolls adore them, in fact, my brother is constantly making them for his colleagues at work because they all love them.
I honestly don’t know what to say about the breadcrumbs except that maybe you didn’t add enough water? Without seeing exactly what you did, it’s hard for me to say why they were bland. I’m so sorry they didn’t “wow” you as they do everyone else.
As for the recipe needing help, I know for a fact there is NOTHING wrong with this recipe so my guess is that it’s just user error or someone is just having a bad day. CC