Easy Homemade Sausage Rolls

I’ve lost weight and been far healthier since I stopped fearing fat. I don’t gorge on the stuff, although I find this is pretty hard to do anyway. But part of giving up sugar for me was making better food choices in general, and this included consuming a moderate amount of good fats alongside a lot of vegetables to keep me full and avoid sugar cravings.

Now your average sausage roll does not contain particularly “good” fats. If you are really really lucky, the sausage meat might be good-quality free range meat, but often it contains an inordinate amount of vegetable oils, a fair bit of salt, and not a vegetable in sight.

Not these.

You get to choose the meat that goes inside them – I go for free range good quality sausages that are at least 97% pork and contain only real ingredients (and no rusk!). They contain 2 types of vegetables (which can be changed up depending on what is in your fridge in need of using up). You can choose to make your own puff pastry if you want, but for short cuts’ sake you can buy it – just make sure it’s all butter puff pastry and check the ingredients for any nasties.

These healthier and more nutritious sausage rolls are not something I’d eat every day, but they make a really really yummy lunch or snack every now and then. And they make beautifully fancy treats for a party or entertaining, but actually take very little effort!

I hope you enjoy them as much as we do.

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Easy Homemade Sausage Rolls

Prep Time

2 mins

Cook Time

50 mins

Total Time

52 mins

 

A healthier, vegetable-packed nutritious version of shop-bought sausage rolls. These rolls are so easy to make and so much healthier than the shop version that you won't ever want to go back!

Course: Dinner, Lunch, Main Course, Snack

Servings: 8 rolls

Ingredients

• 1 sheet all-butter puff pastry, rolled out into a thin rectangle
• sausage meat from 6 high-quality pork & fennel sausages
• 2 carrots, grated
• 1 (golden) beetroot or other vegetable*, grated
• pinch of salt and pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dried herbs (I used oregano and basil)

Instructions

1. Preheat the oven to 180C/350F/gas 4. Mix the sausage meat with the grated vegetables and seasonings.

2. Shape the meat & veg mixture into a long sausage shape and place in the centre of the puff pastry rectangle. Roll pastry over the meat until sausage meat is covered. Tuck the ends under.
   

3. Brush with beaten egg and bake for 35-50 mins, until golden and crisp on the outside and sausage meat is cooked through on the inside.
   

Recipe Notes

*you can use lots of vegetables including grated courgette, sweet potato, celeriac, swede or parsnip, or shredded greens