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Sausage roll

  • 70 min
  • 6
  • Easy
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Sausage roll

Recipe Ingredients

  • 5 medium eggs
  • 800g sausages or herby sausage meat
  • 75g fresh white breadcrumbs
  • 320g sheet ready-rolled puff pastry
  • 4 tbsp piccalilli, plus extra to serve

Recipe Directions

  1. Preheat oven to 200°C. Bring a pot of water to the boil, add 4 eggs and boil for 5 minutes. Drain and run under cold water. Peel (yolks will still be soft); set aside.
  2. Squeeze sausage meat out of skins; discard skins. Mix meat with breadcrumbs.
  3. Roll out pastry so it measures about 32 x 38cm. Spread piccalilli lengthways down the middle of the pastry, in a strip about 6,5cm, leaving a rough 5cm border at ends. Lay half of the sausage meat in a strip on top of the piccalilli. Press four indentations into meat, evenly spaced, and lay on boiled eggs. Use remaining sausage meat to cover eggs, and shape into a sausage to encase them.
  4. Lightly beat remaining egg and use to brush pastry edges. Lift short ends of pastry onto filling, then fold in pastry sides to cover sealing. Transfer to a baking tray lined with baking paper. Brush with egg and score pastry a few times. Cook for 45 minutes until golden. Allow to cool before serving. EACH SERVING About 3 030kJ, 25g protein, 51g fat (21g saturated), 39g carbohydrate (5,3g total sugars), 3,3g fibre.

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