Easy Sausage Rolls

August 24, 2018

Serves: 8 Time: 35 mins

If you like making your own stuffing and sausage rolls, our Traditional pork Sausage meat is perfect.


  • Edwards of Conwy Sausage Meat (350g) or Traditional Pork Sausages (400g)
  • 1 Garlic Clove
  • Handful parsley
  • 1 pack ready-rolled puff pastry
  • 1 beaten egg to glaze


  1. Using a pestle and mortar crush the garlic and salt into a paste, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
  2. Place the Sausage meat in a food processor (if using Traditional Pork Sausages peel away the skins), turn on to a high speed and pour the mixed ingredients into the mixture, then season with pepper.
  3. Unroll the puff pastry onto a floured surface and cut in half lengthways.
  4. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.
  5. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.
  6. Brush more egg all over the pastry. Place in the oven and cook for 20-25mins until the pastry is puffed and golden and the meat has cooked through.
  7. Remove and eat hot or cold. You can also make these sausage rolls in advance and freeze them before cooking, simply add 10mins to cooking time above.