Perfect little sausage rolls

by | Mar 24, 2021


MAKES 8 (or 16 bite-size) 


  • 500g free range / organic pork sausage meat

  • 1 large apple, peeled and grated

  • 1 tsp Halen Môn smoky dijon mustard

  • 1 tsp garam masala

  • 2 sprigs of sage, leaves chopped

  • Pure sea salt

  • Black pepper

  • 320g ready made puff pastry

  • 1 free-range egg, beaten

  • 1 tbsp nigella seeds


  • Bloody Mary Ketchup


Elly Kemp’s sausage rolls are famous for a reason – and are only made better by a good dollop of our award-winning ketchups. Make them in this very moreish snack size for picnics, lunchboxes or canapes.

Heat the oven to 220C/fan 200C/gas 7 and line a large baking tray with parchment paper.

For the filling, mix the pork, apple, mustard, garam masala and sage leaves. Add 1tbsp water, season with salt and pepper and mix to combine.

Remove the pastry from the fridge onto a lightly floured surface. Roll the pastry into a large rectangle, roughly 1cm thick. Cut the pastry lengthwise so that you have two rectangular strips.

Take half of the sausage mixture in your hands and shape into a large sausage, lay along the centre of the first strip of pastry. Make sure the sausage mixture is evenly distributed so that you end up with nice full sausage rolls. Egg wash one long edge of the pastry before folding the pastry over the sausage meat, use a fork to seal the pastry.

Repeat with the remaining half of sausage meat on the second rectangle of pastry. Depending on the room temperature you may want to chill the sausage rolls before cutting as this will be a tricky task if the pastry is too warm.

Use a serrated knife to slice 4 rolls out of each long sausage. Arrange on the prepared baking sheet, egg wash each sausage roll and sprinkle with nigella seeds. Check the sausage rolls after 15 minutes and brush on the remaining egg wash. Bake for a further 20-30 minutes until golden brown.

Best eaten on the day they are baked, but they will keep in an airtight container in the fridge for 2 days.




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