In the Kitchen – Sausage Rolls


Just thought I’d share my “go to” recipe for a school lunch treat and class parties – Sausage Rolls

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You will need

1 teaspoon of oil

1 onion finely chopped

500g (1 lb) sausage mince

1 cup fresh breadcrumbs

2 tablespoons tomato sauce

1 egg, lightly beaten

3 sheets frozen ready rolled puff pastry, thawed

egg to glaze


What to do

Preheat the oven to moderately hot, around 200c. Lightly grease a baking tray.  Heat the oil in a frying pan and cook the onion over low heat until soft and transparent.  HINT: over the years I have become lazy with this recipe and very finely dice the onion in the food processor at the same time as making the breadcrumbs.  This then eliminates this step because the onion is so fine it cooks in the oven.

Transfer to a bowl and mix with the mince, breadcrumbs, tomato sauce and egg.

Lay the pastry sheets on a lightly floured board and cut each sheet into two strips.  Divide the filling into 6 equal portions and spoon across the long edge of the pastry.  Roll up to make a long sausage shape.  Brush lightly with a little beaten egg.  Cut the rolls into the desired length and place them on the tray, seam side down.

Bake for 20 minutes, or until the rolls are crisp and golden.

Sausage rolls can be frozen for up to 2 weeks after baking.

You can substitute sausage mince with chicken mince or minced steak.

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