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My Special Savoury Sausage Roll Recipe

Cindy is from Guernsey and enjoys cooking and organic gardening.


This is my own recipe, and it always gets compliments due to its great savoury flavour. The size of the rolls can be varied, so you can make these in a bite-size for parties—just adjust the quantities of pastry and cooking time accordingly.

I hope you enjoy these!


  • 500 g of sausage meat
  • 250 g packet of back bacon
  • 85 g packet of sage and onion stuffing mix
  • 165 g of sweet corn (either frozen or canned)
  • 1 large onion
  • 2 -3 tablespoons of double cream
  • 2 large eggs
  • 1 teaspoon of dried mustard powder or 2 teaspoons of mustard (preferably English mustard)
  • 2 -3 teaspoons of dried mixed herbs
  • salt and pepper to taste
  • 500 g packet of puff (or flaky) pastry

Instructions (With Photos)

  1. Place the sausage meat, sage-and-onion stuffing mix, sweet corn, mustard powder, salt, pepper, mixed herbs, cream, and one of the eggs in a large mixing bowl.
  2. Finely chop the onion and add it to the bowl.
  3. Trim and discard the fat from the raw bacon before chopping the remaining bacon into small pieces and adding this to the bowl also.

4. Using a wooden spoon or a food mixer, blend all the ingredients together until they look like the image below.


5. Preheat your oven to 190°C.

6. Roll out the 500 g of puff (or flaky) pastry into a long rectangular strip about 3 mm thick.


7. Using your hands, place the meat mixture in a long strip down the centre of the pastry lengthwise (mould the the mixture into a sausage shape as much as possible).


8. Using a pastry brush and some water, wet the outer inch of the dough all the way down one side.

9. Fold the dough over the top of the meat and stick one edge over the top of the other edge. Gently press down to ensure a tight seal and mould the resulting parcel into a round shape.


10. Oil a baking tray before covering it in greaseproof paper and then using a pastry brush lightly oil the surface of the greaseproof paper.


11. Cut your sausage-meat-filled dough into about 6 pieces.

12. Place each piece with the seam side down onto the baking tray.


13. Place the remaining egg into a bowl or cup and beat well.

14. Using a pastry brush glaze each of the parcels with a good coating of egg.

15. Take a pair of clean scissors and snip several ventilation holes in the top of each parcel.

16. Place the baking tray into the oven on a low shelf.

17. Bake for approximately 1 hour and 15 minutes, or until golden brown.

18. Remove tray from the oven and using a fish slice carefully lift the sausage rolls from the greaseproof paper and place on a wire rack to cool (or serve immediately if you prefer to eat them hot).


Delicious served either hot or cold.

The size of the parcels can be adapted to make smaller and more traditional sized sausage rolls if you prefer, however this will require more puff (or flaky) pastry and the cooking time will need to be reduced accordingly to avoid overcooking.


Cindy Lawson (author) from Guernsey (Channel Islands) on October 13, 2009:

Thanks Hmrjmr1, I am sorry to hear of your loss though. I hope you can think of her when you try out this recipe.

Hmrjmr1 from Georgia, USA on October 12, 2009:

Thank you so much this is the sort of English Home cooking I miss so much since my Zena passed, You have a new Fan!!

Cindy Lawson (author) from Guernsey (Channel Islands) on October 07, 2009:

Thanks Paradise, great to see you here :)

Paradise7 from Upstate New York on October 07, 2009:

I love visiting these hubs. My virtual kitchen with virtual food!

Cindy Lawson (author) from Guernsey (Channel Islands) on October 07, 2009:

LOL Diogenes, he is trying hard to lose weight as he recently hit the 15 stone mark, (although I don't doubt cider had a part to play in this weight gain).

diogenes on October 07, 2009:

You husband is a lucky man...is he putting on any weight??


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