pork

sausage rolls

method

Preheat the oven to 180ºC/350ºF/gas 4. Melt the butter in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the center of each rectangle.

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

ingredients

• 1 tablespoon butter
• 1 red onion, peeled and finely sliced
• a sprig of fresh sage, leaves picked
• a handful of breadcrumbs
• fresh nutmeg, for grating
• 6 good-quality pork sausages
• 250g ready-made puff pastry
• 1 egg
• a little milk

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1. by anusha on Sun 01 Jan 2012 @ 04:43

i loved the sausage rolls they were soooooooooooooo yummy :]

2. by Frogslaugh on Sat 31 Dec 2011 @ 00:45

I've made this recipe a few times using pork mince instead of using the ready made sausages. It's always a hit so am making them to take to a tonight. I serve them with a home made relish so they aren't just like frozen packet rolls. Thankyou Jamie.

3. by richie on Wed 28 Dec 2011 @ 22:52

hey guys noticed a few having trouble with the nutmeg, me nan makes awesome sausage rolls but lives 22,000 kms away in england so i got her recipe, she adds NUTMEG just a little about 1/2 a teaspoon of freshly grated nutmeg when mixing the sausge meat, breadcrumbs etc...hope this helps.

4. by mick on Fri 23 Dec 2011 @ 17:17

when do i add the nutmeg......... ??

5. by littlechef on Thu 22 Dec 2011 @ 13:29

by Braindead2011 on Sat 05 Nov 2011 @ 15:36 - surely you've heard of sage and onion stuffing - that's the basis for the flavor in these sausage rolls, what a ridiculous comment!

6. by Answer lady on Sun 18 Dec 2011 @ 20:41

Just making them and I added grated nutmeg to the sausage mixture, about 1/4-1/2 tsp. I made them last year for a Christmas party and they disappeared very quickly! Serve with different choices of mustard. Delicious

7. by paul and deb on Sat 17 Dec 2011 @ 22:05

Re the nutmeg - our guess would be that it is added to the mixture of sage onion and breadcrumbs - has anybody tried doing this and was it any good?

8. by Susan on Tue 22 Nov 2011 @ 23:52

I see many comment about the nutmeg - when to add it and how much - but no answer??????

9. by Greg on Tue 15 Nov 2011 @ 12:00

Esther, se que lo mas probable es que ya habras encontrado la solucion, per si no, aqui tienes algo. Mucha suerte. http://www.amazon.com/Cocina-Jamie-Oliver-Spanish/dp/8478712046

10. by Mark on Sun 13 Nov 2011 @ 23:43

Alternative - try sausages in beer batter. Easy and quick, especially of you have a deep fat fryer. - Yum!

11. by Braindead2011 on Sat 05 Nov 2011 @ 15:36

Nice they look, I won't be making them it is Yet another pork/pastry product recipe that has been hijacked and corrupted with onions for filler.

12. by Henry VIII I am (I am) on Thu 06 Oct 2011 @ 16:17

Nutmeg, nutmeg, nutmeg, nutmeg! When do we add the 'nutmeg for grating' that's on the list of ingredients? You can't list an ingredient then not have it in the recipe - it's madness

13. by Sophie on Wed 03 Aug 2011 @ 17:54

Hiya, I was hoping to make these for a picnic, after cooking how long do you think they will keep for?

14. by angela on Wed 27 Jul 2011 @ 11:56

and the nutmeg????????????????????????????

15. by maire on Mon 18 Jul 2011 @ 20:48

i would like the recipe for the chipolata sausage rolls :D

16. by Bridie on Tue 28 Jun 2011 @ 16:31

I made these today, they tasted amazing! I use richmond sausages (removed the skin) Will be making them again for sure and try more variation to flavours. Love this website! :-)

17. by Mable on Thu 23 Jun 2011 @ 12:02

Hi guys, can I please get the recipe for the ones that puts fennel seeds and Parmesan please? Really really wanna cook that. Email me at lewmable@hotmail.com. Thanks so much!

18. by Joolster on Mon 25 Apr 2011 @ 13:15

The one on the show recently used chipolatas, fennel seeds, Parmesan and then sesame seeds on top. It was 20 minutes on gas 4. I'm hoping to make them today if I can get fennel seeds!

19. by Hope on Fri 08 Apr 2011 @ 05:46

I was hoping to find the chipolata sausage roll recipe he did on the show a few days ago but this is all I could find! :( I remember everything that needed to go in it I just missed the cooking time! If anybody knows it pleeeeeaaaaaassssseeeee let me know :) I am making them for my sisters baby shower :)

20. by Mel on Thu 07 Apr 2011 @ 06:21

just wondering why you used sausage meat innards rather than normal minced meat? is there a difference that makes sausage meat better suited to this recipe? (ie does it have other ingredients in it eg breadcrumbs?)

21. by caroline 222 on Sun 27 Feb 2011 @ 09:23

made these sausage rolls the other day for my very fussy other half and they went down a treat i left them big and he had them with homemade chips

22. by Di on Fri 04 Feb 2011 @ 00:41

Thankyou Jamie for this recipe, it was so easy and delicious, you saved my life lol as i was hosting an Australia day party and couldn't buy sausage rolls here (USA). They went down a treat everyone loved them!!

23. by KentBev on Wed 22 Dec 2010 @ 14:30

Excellent recipe, I just made a double sized batch, using 1 finely chopped Cox's apple. So delicious I ate 5 as soon as I took them out of the oven! This is my new sausage roll recipe.

24. by Shelana on Wed 22 Dec 2010 @ 11:07

Mmmmmm they sound good to me. Cant wait to crack on with them this evening.

25. by jedbos on Sat 13 Nov 2010 @ 03:56

Awsome, I loved them, as a variation: when pastry is rolled out brush entire surface with dijon mustard, just use egg wash on finished rolls for the glaze

26. by Stephen Phillips on Thu 11 Mar 2010 @ 12:16

me and my brother colin made these one thursday morning.....what can i say???.....fantastic!!!
defiantly give them a go.

27. by Shanie on Mon 25 Jan 2010 @ 00:11

it tastes real good.everyone should try it.

28. by daveyboy on Fri 18 Dec 2009 @ 17:05

when do u put the nut meg in...and how much????

29. by Ian Mitchell on Thu 05 Nov 2009 @ 11:30

I made these last christmas and they were a big hit!!
This year i might try a flavored sausage instead to festive it up!!!!

30. by steve on Sat 25 Jul 2009 @ 17:20

sounds good to me but i'm replacing the sausage with black pudding for a twist.

31. by lisa on Fri 19 Jun 2009 @ 16:43

good food made simple. cannot wait to make them. hopefully my family will love them!

32. by Emma on Fri 05 Jun 2009 @ 11:55

Where does the nutmeg come into play though?

33. by Emma on Fri 05 Jun 2009 @ 11:53

This recipe is just awesome!
I did it once for a house warming party and everyone loved them!
Delicious!

34. by sarah on Sat 18 Apr 2009 @ 00:07

iv been looking for a sausage roll recipe for a very long time.

35. by murray on Fri 27 Mar 2009 @ 02:33

seems easy enough as long as you use a bought pastry

36. by Bethany on Tue 03 Mar 2009 @ 15:08

Hmmm..
Not bad if say so myself.
Try adding a little apple to the meat... I mean come on guys lets be adventerious and make this a SUPER SAUSAGE ROLL.

37. by irene on Thu 29 Jan 2009 @ 12:56

Sounds really scrumptious......now, i just need to know how to make the pastry, cant get the ready made one here!

38. by gill on Mon 26 Jan 2009 @ 20:16

I have made these sausage rolls and they are very easy to make and taste delicious , far better to know exactly what you are eating.

39. by honak on Thu 08 Jan 2009 @ 18:17

this food was not nice i'm afraid

40. by Jacey on Wed 31 Dec 2008 @ 13:23

Just about to make sausage rolls. Left my fav book at home. can't remember the recipe. included apples and dijon mustard. Anyway am about to start above and include what i can remember. Fingers crossed.

41. by MARGRET on Thu 11 Dec 2008 @ 11:14

i would like to make these saussage rolls bbz i love them

42. by gary on Thu 11 Dec 2008 @ 11:13

i wud like 2 make these sausage rollsxxsxxx

43. by Esther on Sat 06 Dec 2008 @ 06:42

Veo tu recita con una pinta estupenda, pero tengo un problemilla, no entienod del todo el ingles, aunque estoy realizando cursos para actualizarlo, prodrias decirme como traducir tus recetas al español, ya que llevo muchos años viendo tus programas en televisión y me encantan, sobre todo la sencillez de las preparaciones, que es lo que mas interesa en este momento. Asi que te agradeceria me dijeras donde puedo conseguir tus recetas en español, me dá igual en video o escritas..
Gracias anticipadas, y BUEN PROVECHO en general.
Esther gregorio

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