It’s that time of year when serious snacking is going on everywhere. I am not one to be outdone and nor should you be. No Christmas buffet is complete without a sausage roll or two. I’m aware these can be bought for pence but those beige, flabby offerings won’t be gracing my table. I’m harking back to the days when a buffet would have been home baked. Follow my simple steps for a superior sausage roll.

Take one sheet of ruff puff pastry from the chilled section of the supermarket. Smother it in some coarse grain mustard. Or some marmite. Or some pesto. Anything you think will enhance your sausage roll. The Dr (my fella) is a mustard fiend so we’re going coarse grain here…


Next choose some good quality sausages, I’m lucky to have an award winning butcher just a minute up the road and their sausages really are fab – well, so the Dr tells me, as a vegetarian I can’t eat them but I do like supporting small businesses. So, cut your bangers in half and roll them in a strip of mustard encrusted pastry. Seal with a little cold water and place on a baking tray.


Brush the tops with egg wash (a beaten egg) to make them nice and golden and pop in the oven at 180 degrees for about 20 minutes.


When they look golden brown and rather like something you’d like to mash into your mouth take them out and let them cool.

Don’t thank me. It’s a just a little treat your friends and family will love you for. Enjoy!

It is with buffet plans formulating I say:

It’s only vintage but I like it!

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