HECK’s Superior Sausage Rolls

SnackServes 12

Picnic season is most definitely upon us and nothing quite says British picnic (other than a checked blanked and questionable weather) like the classic sausage roll. This recipe from North Yorkshire based HECK uses their Superior Skinless range along with a hint of sage to create a mouthwatering addition to even the soggiest alfresco lunch.


1 pack HECK Superior Skinless Sausages

3 tsp fresh sage leaves, chopped

250g  ready-made Puff pastry

egg, beaten for brushing

plain flour for rolling

To decorate:

1/2 tsp  sunflower seeds, lightly crushed

¼ tsp  Nigella seeds


  1. Roll out the pastry to approximately 30cm x 26cm on a surface dusted with flour and cut in half horizontally
  2. In a bowl combine all the sausages together with the freshly chopped sage leaves and mash together with a fork.
  3. Divide the mixture into two and place half the mixture just off centre along the width of the pastry then brush the edge with the beaten egg and carefully fold over the pastry, repeat with the other section.
  4. Cut each long strip into 6 sausages rolls depending on size required, with the blade of the knife crimp the edge.
  5. Place on a baking sheet and brush with beaten egg.  Cut 2 lines on top of each for decoration.
  6. Combine the seeds together and sprinkle over the top of the rolls. (use caraway or sesame seeds if you prefer)
  7. Place in the oven at 200˚C/180°C Fan/Gas Mark 6 and cook for 20 – 25 minutes or until puffed up golden in colour and cooked through.  Remove to a cooling rack after 5 minutes.
Top Tip: If you like chutney add this to the top of the sausage meat before folding over the pastry for a squishy and delicious twist.