Sausage Rolls with Worcestershire Sauce Recipe

Sausage Rolls with Worcestershire Sauce Recipe

How To Make Sausage Rolls with Worcestershire Sauce

These tasty sausage rolls are bite-sized snacks made with seasoned pork and potatoes stuffed in egg-brushed puff pastry that’s baked until golden.

Preparation: 30 minutes
Cooking: 35 minutes
Total: 1 hour 5 minutes



  • ¾lblean ground pork or veal
  • ¾cuppotato,boiled, finely diced
  • 1small onion
  • 2tbspfresh parsley,chopped
  • 1tspdried sage
  • ½tspsalt
  • ½tspfreshly ground pepper
  • ¼tspred pepper flakes,crushed
  • 1pkgfrozen puff pastry sheets
  • flour
  • 1large egg
  • 1cupWorcestershire sauce


  1. Preheat oven to 350 degrees F.

  2. To make a piping bag, snip 1 corner from a plastic food bag with scissors to make a U-inch opening

  3. Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in a bowl; transfer sausage mixture to bag.

  4. Unfold 1 pastry sheet; following fold marks, cut sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips.

  5. On a lightly floured surface, roll out each strip into a 12×2.5-inch rectangle. Pipe sausage mixture along 1 long edge of each strip.

  6. Lightly brush opposite edge with egg.

  7. Starting at the edge with sausage mixture, roll up each strip, gently pressing the egg-brushed edge to seal.

  8. With a sharp knife, cut each log crosswise into eight 1½-inch-thick rolls.

  9. Arrange rolls, seam side down, on a broiler pan; brush the top with egg. Repeat with the remaining pastry and sausage mixture.

  10. Bake for 30 to 35 minutes until golden and cooked through.

  11. Serve warm with Worcestershire sauce for dipping.


  • Calories: 23.00kcal
  • Fat: 1.17g
  • Saturated Fat: 0.31g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.64g
  • Polyunsaturated Fat: 0.16g
  • Carbohydrates: 2.09g
  • Fiber: 0.09g
  • Sugar: 0.35g
  • Protein: 1.05g
  • Cholesterol: 4.03mg
  • Sodium: 37.69mg
  • Calcium: 4.76mg
  • Potassium: 43.04mg
  • Iron: 0.28mg
  • Vitamin A: 1.36µg
  • Vitamin C: 0.77mg
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