Homemade Scottish Sausage Rolls
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
24 small rolls (12 large)
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Calories
177 kcal
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Course
Main Course
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Cuisine
Scottish
Homemade Scottish Sausage Rolls
Description
This recipe mixes ground beef with salt, black pepper, coriander, nutmeg, and plain breadcrumbs, adding water as needed to achieve a meatloaf-like consistency that holds its shape. The mixture is shaped into logs and placed on cut puff pastry pieces. The pastry is sealed along the edges with water and crimped to prevent splitting during baking. Small slits allow steam to escape.
Baked at 400°F, the pastry crisps and browns while the filling cooks through, resulting in a hot, savory roll with a contrast of textures between flaky crust and tender meat. The seasoning blend gives a mildly spiced, earthy flavor distinctive of Scottish sausage rolls.
They can be sized from cocktail bite-size to larger portions for different serving needs and are commonly served at parties or as easy meals.
The sausage rolls freeze well; partially baking them before freezing preserves texture. For reheating, defrost in the refrigerator, bring to room temperature, and warm in an oven until hot and golden. Making breadcrumbs at home can be an option and cutting rolls into smaller pieces allows easy serving as appetizers.
Ingredients
- 18 oz puff pastry (easiest is buying a package like Trader Joe's)
- 1 lb ground beef (you can still use pork or a mixture of beef and pork or even turkey)
- 1 cup water or less
- 1 ¼ tsp salt
- ¾ tsp black pepper (freshly ground)
- ¾ tsp Coriander (dried, ground do not use fresh cilantro)
- ½ tsp nutmeg
- 1 cup plain breadcrumbs
- 1 egg slightly beaten, white
Instructions
- Preheat oven to 400F (200C)
- In a large bowl, mix together the salt with all the spices and breadcrumbs.
- Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
- Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
- Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
- With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
- Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
- Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
- Serve with brown sauce (HP Sauce is my preference).
Notes
- Prepare homemade breadcrumbs if preferred for the meat mixture.
- Adjust the size of sausage rolls from small appetizer portions to larger sizes as needed.
- Partially bake sausage rolls, cool completely, then freeze for convenient later use.
- To reheat frozen rolls, defrost in the fridge, bring to room temperature, then warm in a 375°F oven for 10–15 minutes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small rolls (12 large)
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 177kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 222mg | 9% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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