“Mom used to make these as a special treat at Christmas time, they are wonderful!! either as an appetizer, each sausage roll cut into bite size pieces or whole for a picnic, with potato salad and stuffed eggs. (pastry chill time 60 minutes). Makes one or 2 inch rolls”
18-36 rolls

Ingredients Nutrition

  • Rough Puff Pastry
  • 2 cups flour
  • 14 teaspoon salt
  • 34 cup butter, very cold and hard (or 1/2 cup butter and 1/4 cup lard)
  • 3 -4 tablespoons cold water, to mix
  • 12 teaspoon lemon juice
  • Sausage meat filling
  • 1 lb sausage meat (or a mixture of the two) or 1 lb beef (or a mixture of the two) or 1 lb pork (or a mixture of the two)
  • 1 small onion, grated
  • 1 tablespoon parsley, chopped
  • salt and pepper


  1. Sift the flour and salt together.
  2. Cut in the fat, leaving it in small pieces.
  3. Make a well in the centre.
  4. Add the lemon juice and just enough of the water to make a stiff dough.
  5. Refrigerate about 1 hour before using.
  6. Combine the meat filling ingredients.
  7. To assemble the sausage rolls, cut the pastry in half.
  8. Roll half the pastry into 9 x 13 inch rectangle.
  9. Form one half of the sausage meat into 3 rolls the length of the pastry and place on the pastry, at an equal distance apart.
  10. Cut the pastry into strips wide enough to encircle the meat.
  11. Dampen one edge of each strip, fold over and press together firmly.
  12. Cut into rolls of desired length; make a slash on top of each roll.
  13. Repeat with the other half of the pastry and sausage.
  14. Brush the top with a small amount of beaten egg yolk.
  15. Place on baking sheet with a raised edge.
  16. Bake in a hot oven, 425°F for approximately 20 to 30 minutes.

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