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A recipe for delicious homemade sausage rolls

Delicious Sausage rolls.jpg

Did you know how easy it is to make homemade sausage rolls?


Start with a packet of puff pastry and roll it out until it is about 2mm thick. (turn the oven on to 180)


Cut the pastry to three times the width that you plan to have your sausage meat stuffing centre. These pictures show the preparation for small buffet size sausage rolls.

Get your packet of freshly prepared Revetts sausagemeat stuffing, snip off the end squeeze out some of the sausagemeat and roll it to the correct size. Lay the sausagemeat in the centre of the pastry strips.


Beat an egg and brush it lightly on the pastry, either side of the sausagemeat.

Roll one side of the pastry over the top of the sausagemeat, making sure it is tight. Tucking it just under the sausagemeat, roll over the pastry and sausagemeat. This forms a long sausage roll!

Placing the join end up lightly and dust the surface. This will be the base when cooking and it will help prevent the sausage rolls sticking.

Cut to your desired length and place on your baking tray. Give them enough room to expand. Lightly brush the beaten egg.

Pierce the pastry on top, this stops the pastry creating big bubbles.

Place in the oven for 25 – 30 minutes until cooked (check the bottom of the sausage roll when you think its cooked – make sure the pastry is not soggy!!).

Look our for our special Christmas Sausagemeat stuffing. Lewis recommends trying some of the Stokes red onion marmalade when cooking the sausage rolls for a delicious twist.

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