Baked sausage rolls

Let’s make it.

1. Heat oven to 200°C and line a tray. Mix sausage meat, onion and sage without overworking.
2. Cut pastry into two long rectangles. Shape half the filling into a log along each rectangle.
3. Brush one long edge with egg, fold pastry over filling and seal. Cut each roll into six, arrange seam side down and brush tops with egg.
4. Bake 20–25 minutes until pastry is golden and the pork center reaches 71°C / 160°F. Let cool slightly before serving.

Allergen notes

Wheat, egg; milk and other allergens possible in pastry and sausage meat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.