• 375 g pkt of ready rolled puff pastry
  • 400 g pkt of pork sausages
  • 1 medium British free-range egg, lightly beaten
  • 1 tsp sesame seeds
  • 1 tsp poppy seeds
  • Ketchup, to serve


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Unroll the pastry and cut the sheet in half lengthways, so that you have 2 rectangles.

  2. 2

    Squeeze the sausagemeat** from the skins. Roll into 2 log shapes and place 1 lengthways down the centre of one of the pastry rectangles. Brush a little egg along one of the long edges. Roll up the pastry around the meat and seal. Repeat with the remaining sausagemeat and pastry.

  3. 3

    Cut each sausage roll into 9 pieces and arrange on a lined baking tray, sealed-side down. Brush the tops with egg and sprinkle 6 with the sesame seeds, 6 with the poppy seeds and leave the remaining 6 plain.

  4. 4

    Bake in the hot oven for about 25 minutes, until puffed and golden. Let cool slightly and serve with the ketchup for dipping.


    ** Wash hands after handling raw meat.

Nutritional Details

Each serving provides
  • Energy 657kj 157kcal 8%
  • Fat 11.0g 16%
  • Saturates 4.5g 23%
  • Sugars 0.6g <1%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1424kj/340kcal

Each serving provides

7.8g carbohydrate 0.7g fibre 6.2g protein

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