Sausage Rolls

It's hard to turn down any sausage roll, let alone the golden crunch of these ones. The pistachio and apple added to a traditional mix of pork and sage, give these sausage rolls a delightful freshness, perfect for a summer's day picnic.

Tips with Butter

Spread on your morning toast, melted on a delicious baked potato or in your favourite cake recipe – Enjoy Westgold butter your way.


Pork filling:
375gm Pork mince
375gm country Pork sausages, skinned
3T fresh herbs, chopped
1 apple, peeled and grated
1 onion, finely diced
2T butter
3T tomato or barbeque sauce
1/3 c pistachios, roughly chopped
Salt and pepper
1 egg yolk
Chopped fresh Rosemary to sprinkle

Rough puff pastry:
250gm high grade flour
250gm unsalted butter
1/2t salt
125ml ice cold water


To make the Pork filling:
Melt the butter in a small saucepan and cook the onion until tender. Set aside to cool. In a large bowl put the mince, sausage meat, cooled onion, herbs, apple, sauce and pistachios. Season and mix together until well combined. Refrigerate until needed.

To make the rough puff pastry:
Dice the butter into small cubes. Put the flour, salt and butter into a bowl and rub the butter into the flour with your fingers, but don’t rub in fully, you still need to leave visible lumps of butter in the flour. Make a well in the centre and add the cold water and mix to form a soft dough. Roll out on a floured surface to a rectangle of 20cm x 30cm. Fold into thirds (layering the thirds on top of each other). Wrap the pastry in plastic and refrigerate for ½ hour. Repeat this rolling and folding process 2 more times, resting in the fridge between rolling. The pastry is now ready to use.

To make the sausage rolls:
Preheat the oven to 200deg. Cut the pastry in half and roll out into 2 rectangles of 20cm x 30 cm. Mix the egg yolk with 1t cold water and brush all over the rectangles of pastry. Wet your hands and form the pork meat mixture into two long sausages and put on the front edge of the pastry. Roll up the pastry tightly over the meat to form 2 long sausages. Cut each roll into 5 equal pieces, giving you 10 sausage rolls. Line 2 oven trays with baking paper and space out the sausage rolls on the trays. Brush the tops with eggwash and sprinkle with chopped rosemary. Bake for 10-15 minutes until golden and cooked through. Cool on a baking rack. Serve with your favourite sauce or chutney.

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