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Recipe: ‘Simple and delicious’ sausage rolls with a unique ingredient

Sausage rolls are the ultimate savoury party food and couldn’t be easier to make at home.

Of course, pastry and sausage meat are the two main ingredients in classic recipes, but one flavour expert has claimed that everyone should add something extra.

Speaking exclusively to Express.co.uk, Phil Bianchi, food and flavour expert and founder of The Gift Of Oil, said: “This sausage roll recipe is simple and delicious!

“By adding a touch of olive oil you keep the sausage meat perfectly moist and the balsamic vinegar adds a unique taste.

“Bake straight away, or freeze for later, this recipe is versatile and ideal for the Christmas break.”


  • 500g sausage meat
  • One pack puff pastry
  • One tablespoon olive oil
  • One tablespoon balsamic vinegar
  • One egg (beaten, for egg wash)
  • Salt and pepper (to taste)

It’s not just olive oil and balsamic that this recipe is limited to. Phil added: “You can also be experimental with the flavours by using infused oils, try garlic, truffle or chilli, depending on your favourite flavours.”

Sausage rolls recipe

Start with a preheated oven set to 200C, then line a baking sheet with grease-proof paper.

In a large bowl, combine the sausage meat, olive oil, balsamic vinegar, salt, and pepper until it forms one blended ball of mixture.

Roll out the puff pastry onto a clean surface, then cut into even-sized rectangles or squares, to a size of your choice.

Place a portion of the sausage mixture along the length of each pastry rectangle, then roll the pastry over the filling and seal the edges with a fork.

Place the rolls on the baking sheet and brush the tops with beaten egg mixture to get that glossy, golden finish.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

The sausage rolls will be piping hot when they come out of the oven, so make sure there’s time left for them to cool down before digging in.

Keep in an airtight container in the fridge for a few days after baking and enjoy at a later date.


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