On the seventh day of Christmas The Pink Whisk sent to me…..Ultimate Sausage Rolls

Fabulous Sausage Rolls

There is nothing that tastes better than home made sausage rolls, I have to admit that it’s been a Christmas tradition since I was little and was in fact my Dad who taught me to make them, ¬†these really are delicious.


1 x quantity of Rough Puff Pastry recipe here or 1 x pack of ready made puff pastry ūüôĀ
(really try making your own it’s really easy – honest x)
500g good quality pork sausages
2 x cooking apples
salt and pepper to season
1 egg for egg wash

Makes 16 x 2″ Sausage Rolls.

Preheat the oven to 220C/200C Fan/ Gas Mark 6.

Prepare the puff pastry by rolling out into a large rectangle on your well floured work surface.

Cut the rectangle into three equal strips.

Take a large bowl and your sausages. ¬†With scissors snip a little hole at each end of the sausage, from the middle squeeze the sausage meat out from the skins. ¬†Repeat until all the sausagemeat is in the bowl. ¬†Now I’m sure you want to know why I’m using sausages and not a tray of sausagemeat. ¬†Well, sausages are already combined with breadcrumbs and are the right consistency already for sausage rolls, plus they are much tastier than a tray of sausagemeat which will vary greatly in quality.

Peel the two cooking apples, remove the cores and dice into quite large pieces.  Add to the sausagemeat.

Season with salt and pepper and then mix well to combine. ¬†It’s messy but much easier to knead it with your hands!

Divide the mixture into three and shape into a long roll the length of your pastry.  Place a roll in the middle of each strip of pastry.

Fold one flap over the top and brush with egg wash.

Take the second flap over and stick the two together, pinching well to seal.

Turn the rolls over so that the seam is underneath.

Cut using a sharp knife into 2″ pieces. ¬†Snip three vents in the top of each using scissors.

Lay well spaced on a well greased or lined baking sheet.

Glaze the tops and sides well with egg wash.

Bake in the oven for 15-18 minutes until golden brown.

These are best eaten whilst freshly cooked and the pastry crispy.  You can freeze them uncooked and then just defrost as and when you need them.

Fabulous Sausage Rolls

Fabulous Sausage Rolls

Ruth Clemens Baker

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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32 Responses to On the seventh day of Christmas The Pink Whisk sent to me…..Ultimate Sausage Rolls

  1. Anonymous says:

    I always make my own sausage rolls Xmas Eve and with sausages too, now that Kennedy's is no more. Their sausagemeat was brilliant, but now it has to be good quality sausages. Mind you Ruth I've never included apple before – maybe I'll do half and half this year.
    Thanks for all these wonderful recipes.

  2. Kylie says:

    Apple is great, I usually use grated apple (in the food processor) and a grated onion, also a tablespoon of Lancashire sauce (I'm sure you can use it in Cheshire too!) and a spoonful of chutney. I used to make them for my work colleagues and they used to disappear within 15 minutes!

    My little boy loves them too. They are just so much nicer homemade, and you can select your sausagemeat so you know exactly what is in them.

  3. Anonymous says:

    These look fab – I will def give them a try

  4. Anonymous says:

    Hi Ruth,
    Thanks for this, I will give it a try, you make it so easy!
    xxx Magalie

  5. Anonymous says:

    look yummy and fairly easy – I may well have a go allie xx

  6. Janice says:

    Never tried apple in sausage rolls, love homemade. I have made rough puff but not for many years, if I have time I might have another go. Thanks for the push!

  7. Julie says:

    They look amazing. Thank you so much for sharing all your wonderful recipes.

  8. sue says:

    Absolutely delicious – all gobbled up at tea last night!! Thank you

  9. Tracy says:

    I am definately going to give these a go. The instructions were really clear, thank you.

  10. Anonymous says:

    I foolishly froze the sausages I bought for these, so now have to cook them as it would be unsafe to refreeze sausage meat without cooking once defrosted…. can I freeze them after cooking and then reheat?
    Lesson to be learned here I think ….

  11. Ruth says:

    Cook them and then freeze, when fully defrosted pop them back in the oven for five minutes to crisp the pastry again x

  12. Anonymous says:

    My family all luv sausage rolls they look YUMMMMY

  13. Anonymous says:

    I made these at christmas using your pastry recipe I don't think I will ever buy frozen pastry again they were the best i've ever had thank you Ruth

  14. Karrie says:

    Have you tried with chopped dried apricots, celery and parsley … yumm too!

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  16. Francesca says:

    I hate making sausage rolls, but love the way people react to eating them, when they are all warm and unctious from the oven

  17. Amanda Scott says:

    Another fab idea Ruth ! At this rate I will need to take the next few weeks off work to make all these goodies ! Thanks for sharing x

  18. Jane ashton says:

    Going to try this on Christmas Eve.

  19. Dawn says:

    Thank you again! Another Pink Whisk success. Made them tonight and devoured by all – apart from veggie me. Will have to look into veggie alternative for these and the scotch eggs.

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  21. Melody says:

    These are also delicious using ground turkey or ground chicken!

  22. Rose says:

    This looks so good but how do I change the measurements into cups and farenheight? Is there a print button?

  23. Ann says:

    These look close to bridies (without the apple). I’ve been looking everywhere for a recipe for bridies! When I lived in Chicago, we always bought them at Winstons, but now I’m in the suburbs, I want to try to make them my self.

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  26. Helena says:

    I always make my own sausage rolls too, but i do half pork and the other half i add sage & onion stuffing ( cold ) mixed with the sausage meat, which everyone loves. Great site love the recipes

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  28. karen says:

    Hi Ruth I made the rough puff to your recipe and the texture was great and it had a nice rise however I did find it a little to buttery/greasy. Did I do something wrong? or Would you recommend using less butter? if so what amount of butter would you use?

    Many thanks

    • Hi Karen, When the pastry leaks butter or is greasy when baked it just means it needs to be colder – it can have been too warm when rolling/folding in the layers or just even on assembly. To keep the butter in layers within the pastry and to stop it from leaking out of the pastry when baking try giving the pastry longer to chill whilst it’s being made as that will help. If you’re making the sausage rolls then chill them in the fridge for 30 minutes after assembly but before baking and that should help too. Most likely it’s just a one off and if you made them again then the butter wouldn’t leak out! x

      • Karen says:

        Hi Ruth, thanks so much for taking the time to reply. I will follow your advice and give them another go.

        Thanks again xxxx

        P.s Have just made your owl birthday cake and it’s fab! thanks for all the great ideas.

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