Sausage and Egg Roll

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb pork sausage meat
  • 8oz shortcrust pastry
  • 2 hard-boiled eggs, chopped
  • 3 shallots
  • Sage, Salt and pepper
  • Grated Double Gloucester cheese


    Press sausage meat flat on a floured board or table. Cover with chopped hard-boiled egg and finely-chopped shallot. Sprinkle with some dried or fresh sage and season to taste. Roll up as for a Swiss roll. Roll out the pastry and put the sausage in the middle. Bring up the sides and seal well. Brush with milk and pat on some grated cheese. Bake at 400°F, 200°C, gas mark 6 for about forty-five minutes.