• 100 g be good to yourself Cumberland pork sausages
  • 150 g carrots, washed and grated, excess water squeezed out
  • 150 g courgette, washed and grated, excess water squeezed out
  • 50 g onions, finely chopped
  • 125 g all butter puff pastry block by Sainsbury's
  • 1 small British free-range Woodland egg by Sainbury's, beaten
  • 125 g pack be good to yourself mozzarella, thinly sliced


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  2. 2

    Squeeze the meat from the sausages into a bowl and discard the skins. Add the grated carrots, courgette and chopped onions. Mix well and set the mixture aside. Wash hands after handling raw meat.

  3. 3

    Roll out the pastry to the shape of a rectangle measuring about 40mx15cm. Spoon the sausage meat down the length of the pastry, about 2cm from the edge. Brush the edge with egg and roll up into a sausage shape, pressing to seal.

  4. 4

    Cut into 4 sausage rolls, score the tops and brush with more egg. Bake for 25 minutes, until golden.

  5. 5

    Allow to cool slightly on a wire rack before serving warm. If packing for a picnic, allow to cool completely and wrap each in a piece of baking parchment.

Nutritional Details

Each serving provides
  • Energy 1034kj 247kcal 12%
  • Fat 11.6g 17%
  • Saturates 6.8g 34%
  • Sugars 4.9g 5%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

12.8g carbohydrate 1.7g fibre 10.4g protein

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