Sausage Rolls


Prep Time:30    Cooking Time: 30
  1. 4 slices white bread, crusts removed
  2. 300g beef mince
  3. 700g sausage mince
  4. 2 tbsp Fountain Tomato Sauce Squeezy
  5. 1 x 29g sachet Gravox Brown Onion Gravy
  6. 1 onion, finely chopped
  7. 2 teaspoons dried mixed herbs
  8. 2 tablespoons fresh parsley, chopped
  9. Saxa Black Peppercorn Grinder, to taste
  10. 4 sheets puff pastry
  11. egg for glazing
  12. Fountain Tomato Sauce, to serve


  1. Pre-heat oven to 200°C.
  2. Soak bread in warm water then squeeze to remove excess moisture.
  3. Place all ingredients except pastry in a large bowl. Mix well with hands, ensuring bread is distributed evenly.
  4. Lay out pastry sheet and cut in half.
  5. Place mixture in the middle of each half and shape into a sausage along the length of pastry.
  6. Roll pastry around mixture and seal by pinching pastry together with fingers. Place sealed edge down on cutting board and cut into 3cm pieces with a sharp knife.
  7. Place rolls on trays lined with baking paper, glaze with egg and bake in hot oven for 15 minutes. Reduce temperature to 170°C and bake for a further 15-20 minutes.
  8. Serve with Fountain Tomato Sauce.