Rocking and Sausage Rolling

These little beauties are juicy, crunchy and a tiny bit healthy. I’ve added grated carrot and some sesame seeds to make them fancy. Then I’ve rolled the sausage meat mixture in filo pastry. Ready made filo pastry is folded in the pack so the lines left when you unfold it can be a guide where to cut the sausage roll, which makes them  all even. Make sure you use good quality sausage meat with a high percentage pork content. 

Why don’t you try grating other vegetables in like courgette or even beetroot. Or add some fruit like stewed apples or pear. OR add some chutneys, chilli jam is scrumptious and my favourite.

This recipe makes 14 and I’m embarrassed to confess that I ate all 14 in about 5 minutes. I can’t get across how much I love these little heavenly rolls.

Oven: 200 deg C

340g of good quality sausage meat (which is about 6 sausages)

1 carrot

Filo pastry (4 sheets)

1 egg whisked 


With a sharp knife cut through the skin of the sausage and put the sausage meat in a bowl.

Grate one carrot and add to the bowl, mix with your hands to make sure it’s evenly spread throughout the meat mixture.

Then take half the mixture and roll the into a long sausage shape, the length of the filo pastry.

Then get 2 sheets of pastry and place the rolled sausage mixture at one end. Brush on the egg mixture (so that it sticks to the sausage) and roll the sausage in the filo pastry. Then repeat the egg wash at the other end before closing. Next, completely cover the pastry in the egg wash.

Where there is already lines in the ready made pasty cut along these lines with a very sharp knife. It should make 7, then place on the baking tray and sprinkle on the seseame seeds.

Then repeat again so you have 14 rolls.

Place near the top of the oven for 20 minutes.


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