Spauly’s Ultimate Sausage Roll Recipe

This recipe was made up by myself and Paulie. We have an amazing butcher called Roger from Busters Butchers, he supplied us with some amazing sausage meat and we were going out for the day so I thought I would make some ‘posh’ sausage rolls using parma ham. For lunch the day before we were due to go out, Paulie made his special cheese on toast which mixes grated cheese, wholegrain mustard and worcester sauce together, it is so yummy. He had some of the mixture left over so I thought I would add it to my sausage meat, this resulted in the best sausage roll I have ever eaten! If you like cheese and mustard and want to impress on a picnic, give this recipe a go and let me know what you think, I am sure you won’t regret it.


  • 1 pack jus roll puff pastry
  • 1 pack sausage meat (500g)
  • 1 pack of parma ham (mine had 7 slices)
  • 100g mature cheddar, grated
  • 4 tsp wholegrain mustard
  • good splash of worcester sauce (about 1 1/2 tsp)
  • 1 tsp of mixed dried herbs (I used herbs de provence)
  • 1 tbsp milk


  1. Pre heat oven to 190 degrees (fan).
  2. In a large bowl add the cheese, mustard and worcester sauce, stir to combine.
  3. Tip in your sausage meat and herbs and mix by hand so everything is evenly distributed.
  4. Roll out your pastry on a floured surface so a large rectangle is formed about 1-2mm thick, cut in half lengthways.
  5. Place you parma ham slices on top of the pasty followed by your sausage mixture down the center.
  6. Fold over the pastry and seal with water. Add some slashes across the top and cut into desired size.
  7. Place the sausage rolls on a baking tray and brush with egg and water wash (1 egg mixed with 1 tablespoon of water) 
  8. Bake for 30 minutes until golden and crispy.

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