BIG NEWS. I made Olly some flaky pastry sausage rolls to take to work, and I didn’t eat a single one. Please be proud of me, I love these things. Anyway, I thought I’d share the recipe – this is something I came up with one Christmas, when I had loads of leftover cocktail sausages. I also had leftover filo pastry, and so this is what happened next. The parmesan and breadcrumbs are kind of a new addition to the pot, but I think the saltiness of the parmesan works nicely alongside the applesauce. You might disagree!

The pastry is made with Delia Smith’s recipe from her ‘How to Cook’ book, and the sausage meat stuffing is full of apples, sage and onions. The pastry is glazed with egg before being cooked, and a sprinkling of polenta adds a bit of extra crunch. This isn’t one of those times where it makes sense to shape them perfectly. They look so much better as a rustic type pile of sausage-y goodness.

Sausage Rolls2.jpg

These make really good lunchtime snacks, but you can make a whole batch for a party, or even for a kid’s lunchbox. Alternative options include eating half the batch on the sofa while watching shows, I’m just saying.

These take maybe 10 minutes to prepare, and 30-40 minutes to cook and serves 16.


For the pastry:

  • 220g butter (semi-frozen.)
  • 350g plain flour, sifted
  • salt
  • a little cold water

To make the pastry, see Delia’s recipe here:

For the stuffing: 

  • 8 pork and apple sausages, skin removed
  • 1 large apple, finely chopped
  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • Handful of sage leaves
  • 2 tbsp breadcrumbs
  • 1 tbsp parmesan
  • 2 tbsp apple sauce
  • 1 egg, beaten
  • 1 tbsp polenta


Preheat the oven to 180 degrees. Following Delia’s instructions, make your pastry.

Prepare the sausages by removing the skin and adding them to a large bowl. Combine with apple sauce, sage, breadcrumbs and parmesan. Heat the oil in a heavy-based frying pan, and fry the onion and apple until lightly browned.

Set aside, and allow onion and apple to cool while the pastry is rolled out.

Roll out your pastry, and cut into squares roughly 3 x 3 inches. Don’t be too worried about the size though – make them as large or small as you like.

Add the contents of the pan back into the mixing bowl, and add all other ingredients. Squish together with your hands, making sure the mix is well combined. (Be careful – I have asbestos hands, but it will be a little hot.)

Spoon roughly a tablespoon and a half of the sausage mix onto each pastry square, and roll into a tube shape, squishing the ends together a little bit – don’t worry if some sausage is peeking through. Transfer to a greaseproof lined baking tray. Brush with the egg and sprinkle polenta very thinly over the top. Bake for roughly 30 minutes, or until the sausage meat is cooked through and the pastry is golden brown.

Allow to stand for 2-3 minutes before removing to a plate.

Let me know how they are!


I don’t add nutrition info for ‘luxury’ cooking. You could figure it out if you wanted to, but I don’t think I need that kind of negativity in my life.