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Sausage Rolls Recipes and Serving Suggestions

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Sausage rolls are a hugely popular foodstuff in the UK but are largely unheard of in many other countries around the world. Traditionally, they are prepared by rolling sausage meat in a sheet of rolled out puff pastry before cutting to the desired size and baking in the oven. They are served as finger foods at parties, picnics or buffets, in larger form as the main part of a meal, or simply purchased from bakers' shops or supermarkets and eaten as snacks on the go. This simple concept is clearly extremely adaptable and sausage rolls can easily be taken to whole new levels with just a little bit of imagination and experimentation.

Bratwurst Sausage Rolls with Quick Make Sauerkraut

Bratwurst Sausage Rolls and Sauerkraut
Credit: Gordon Hamilton

Bratwurst sausage rolls with quick make sauerkraut and mustard

Authentic German sauerkraut normally takes several weeks to pickle/cure before it is ready to be eaten. This experimental recipe produced a very effective variation on the theme which was ready to eat in around half an hour plus cooling time.

Ingredients (Serves 2)

Credit: Gordon Hamilton

Mini German bratwursts

  • 4 medium to large white cabbage leaves
  • ½ medium white onion
  • 4 tablespoons malt vinegar
  • Salt and pepper
  • Generous pinch ground cumin
  • ½ pound puff pastry
  • 8 mini bratwursts (3 inches in length)
  • Flour as required for rolling pastry
  • 1 egg
  • Vegetable oil for greasing baking tray
  • 2 teaspoons mustard to serve


White Cabbage Leaves
Credit: Gordon Hamilton

White cabbage leaves

Wash the cabbage leaves and pat them dry with kitchen paper. Cut out and discard the tough central core from each leaf. Roll the leaves and slice across the way to form strands.

Sauerkraut Ingredients
Credit: Gordon Hamilton

Sauerkraut ingredients are assembled in a cooking pot

Slice the peeled onion half across the way to also form strands. Add to a pot with the cabbage. Measure in the vinegar and season well with salt, black pepper and the ground cumin.

Cooking Sauerkraut
Credit: Gordon Hamilton

Cabbage mix is brought to a gentle simmer

Put the pot on to a medium to high heat, just until the vinegar starts to simmer. Reduce the heat to maintain as gentle a simmer as possible, leave the pot uncovered and stir frequently with a wooden spoon until all the liquid has evaporated. This will take around ten minutes. Turn off the heat, cover and leave to cool while you make the sausage rolls.

Chopped Pastry
Credit: Gordon Hamilton

Puff pastry is chopped in to small pieces

Cut the puff pastry in to eight equal sized pieces.

Bratwursts on Pastry
Credit: Gordon Hamilton

A bratwurst is laid on each piece of rolled and egg washed pastry

Start your oven heating to 400F/200C/Gas Mark 6.

Dust a chopping board or other clean dry surface with flour and roll out each piece of pastry to a rectangle large enough to ultimately contain the bratwursts. Beat the egg in a small bowl and lightly brush the pastry before laying a bratwurst as shown at the nearest to you edge of each piece. Carefully roll to enclose the wursts in the pastry.

Oven Ready Bratwurst Rolls
Credit: Gordon Hamilton

Oven ready bratwurst sausage rolls

Trim the pastry as necessary and lay the rolls on a lightly oiled baking tray. Cut a couple of steam vents on the top of reach sausage roll, being sure to go through the skin of the wursts to prevent them bursting in the oven. Brush all over with more beaten egg.

Resting Bratwurst Rolls
Credit: Gordon Hamilton

Baked rolls are rested on a wire rack

Bake the sausage rolls in the heated oven for twenty-five to thirty minutes until the pastry is golden. Lift to a wire rack to rest for ten minutes.

Cut Bratwurst Roll
Credit: Gordon Hamilton

Cutting in to a bratwurst sausage roll

Lay four sausage rolls on each of two serving plates along with half the sauerkraut. Add a teaspoon of mustard before serving.

Cocktail Sausage Rolls with Bacon and Quails' Egg Salad

Cocktail Sausage Rolls
Credit: Gordon Hamilton

Mini cocktail sausage rolls served with a bacon and quails' egg salad

Ingredients (Serves 2)

  • 6 quail eggs
  • 3 strips of bacon (smoked streaky bacon, UK)
  • Vegetable oil for frying and greasing baking tray
  • ½ pound puff pastry
  • 8 skinless mini cocktail sausages (1½ inches long)
  • 1 egg
  • 2 handfuls mixed salad leaves of choice
  • 1 tablespoon extra virgin olive oil
  • Juice of half a lemon
  • Salt and pepper


Boiling Quails' Eggs
Credit: Gordon Hamilton

Quails' eggs are brought to a simmer in water

Put the quail eggs in to a pot with enough cold water to ensure they are all comfortably covered. Bring the water to a gentle simmer for two minutes only.

Cooling Quails' Eggs
Credit: Gordon Hamilton

Boiled quails' eggs are run under cold water to cool them quickly

Take the pot to your sink and run cold water in to it for a minute or so. Leave the quail eggs in the cold water to cool them quickly and prevent discoloration forming around the yolks.

Fried Bacon
Credit: Gordon Hamilton

Fried bacon is drained and left to cool

Fry the bacon in a little oil over a medium heat until crispy. Lift to a plate with kitchen paper, cover and leave to cool.

Cocktail Sausages on Pastry
Credit: Gordon Hamilton

Cocktail sausages are laid on rolled and egg washed pastry

The sausage rolls are initially prepared in this instance exactly the same way as in the recipe above by rolling out and egg washing the pastry before rolling it around the sausages.

Assembled Cocktail Sausage Rolls
Credit: Gordon Hamilton

Assembled cocktail sausage rolls

When cutting the steam vents in these rolls there is no need to cut in to the sausages are there is no skin present which would be liable to burst. Brush with egg and bake as in the previous recipe before resting on a wire rack.

Peeling Quails' Eggs
Credit: Gordon Hamilton

Peeling quails' eggs

Peeling quail eggs is a little bit awkward and requires great delicacy of touch so it's important to take your time if you're not to damage them as you work. Start by tapping them lightly on a hard surface all over to crack the shells and carefully peel. Dip in cold water and gently rub off any remaining small pieces of shell before patting dry with kitchen paper.

Washing Salad
Credit: Gordon Hamilton

Salad is washed in cold water

Wash the salad in a colander under running cold water and pat or shake dry.

Salad Dressing
Credit: Gordon Hamilton

Preparing salad dressing

Pour the olive oil in to a large bowl. Add the lemon juice and season with salt and pepper. Stir to combine.

Tossing Salad
Credit: Gordon Hamilton

Salad is tossed in dressing

Add the salad to the dressing and stir/toss to evenly coat. Divide between two serving plates. Cut the quail eggs in half down through the center, break the bacon in to pieces and arrange both on top of the salad portions before plating the sausage rolls.

Mini Turkey and Sweet Potatoes Sausage Rolls

Turkey and Sweet Potato Sausage Rolls
Credit: Gordon Hamilton

Mini sausage rolls make for perfect party food

This recipe is slightly more traditional in that the sausage roll filling is not comprised of pre-made sausages. The meat used, however, is turkey rather than the more conventional pork or even beef and sweet potato provides an excellent extra twist in terms of both texture and flavor. Mini rolls like these ones are designed for being served cold, as finger food at parties.

Ingredients (Makes 24 Mini Sausage Rolls)

Turkey, Sweet Potato and Pastry
Credit: Gordon Hamilton

Ground turkey, sweet potato and puff pastry

  • 1 pound ground (minced) turkey thigh meat
  • 1 medium sweet potato
  • 1 teaspoon cumin seeds
  • Salt and pepper
  • 1 pound puff pastry
  • Flour for rolling pastry
  • 1 large egg
  • Vegetable oil for greasing baking tray


Grating Sweet Potato
Credit: Gordon Hamilton

Coarsely grated sweet potato

Peel the sweet potato and coarsely grate it in to a clean dishtowel draped over a bowl.

Squeezing Sweet Potato
Credit: Gordon Hamilton

Moisture is squeezed from sweet potato

Gather up the edges of the dishtowel to enclose the grated sweet potato and take it to your sink. Twist and squeeze as hard as you can to get rid of as much of the moisture as possible.

Sweet Potato added to Turkey
Credit: Gordon Hamilton

Sweet potato and seasonings are added to ground turkey

Put the ground turkey in to a large bowl and add the sweet potato, scraping as much of it as you can from the dishtowel. Season with salt, pepper and the cumin seeds.

Combined Turkey and Sweet Potato
Credit: Gordon Hamilton

Combined turkey and sweet potato

Use your hands to knead the sweet potato and seasonings in to the turkey, ensuring you have as even a combination as possible.

Turkey Filling on Pastry
Credit: Gordon Hamilton

Turkey and sweet potato filling is arranged on puff pastry

Roll out half the pastry to a sheet around twelve inches wide and deep enough to allow the rolling up of the filling. Arrange half the filling in an approximate one inch diameter roll near to the bottom edge of the pastry.

Large Turkey and Sweet Potato Roll
Credit: Gordon Hamilton

Pastry is rolled to encase turkey and sweet potato filling

Carefully roll up the pastry to enclose the filling and trim as necessary. Cut in to one inch mini rolls with a very sharp knife, glaze with the beaten egg and bake as before on an oiled baking tray or sheet. Allow to cool completely on a wire rack. Repeat the process with the remaining halves of the pastry and filling.



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