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Peter’s English Sausage Rolls

My British father (Peter) made these when I was growing up. I liked to dip them in mustard; my dad ate them plain. They’re greasy and tasty all at the same time. Something you exercise that 10% rule with! (90% of the time, you eat really healthy. 10% of the time you have fun!).
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Servings 12 rolls


  • 1 pound sausage meat my dad used Farmer John’s bulk breakfast sausage
  • 1 17-oz package frozen pastry sheets (Pepperidge Farm), thawed
  • 1 egg beaten
  • Dijon mustard optional


  • Preheat oven to 400 degrees.
  • Unfold the pastry sheets carefully, and cut along the fold lines to make 6 equal squares; there are 2 sheets, so you will have 12 squares total.
  • Divide the sausage into 12 pieces and roll them into little logs. Now roll the dough around the logs, place on a jelly roll pan and brush with the beaten egg.
  • Bake for about 20 minutes or until they are puffed and golden and the sausage is cooked inside.
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