Sausage Rolls Sausage Rolls

Author: Canadian Living

 When cutting the rolls of dough into pieces, wipe knife with paper towel every few slices to keep tops looking beautiful. Serve with Dijon or your favourite mustard for dipping.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2010



In large bowl, mix together pork, onion, garlic, savory, thyme, paprika and pepper.

Whisk egg with 1 tsp (5 mL) water; set aside.

On lightly floured surface, roll out 1 disc of the dough into 10-inch (25 cm) square; trim edges. Cut into 3 strips. Place about 1/3 cup (75 mL) filling evenly along long side of each strip, leaving 1/2-inch (1 cm) border on opposite side. Brush border with egg wash. Fold over to enclose; press edge to seal. Repeat with remaining dough. Chill until firm, about 30 minutes, or freeze for 15 minutes.

Trim ends of each roll; brush tops with egg wash. Cut each into 8 pieces. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until pastry is golden and flaky, about 30 minutes. Let cool.

Nutritional facts Per piece: about

  • Sodium 91 mg
  • Protein 2 g
  • Calories 84.0
  • Total fat 6 g
  • Potassium 26 mg
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 6.0
  • Vitamin A 3.0
Share X

Sausage Rolls