Sausage and Potato Rolls

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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These are mouth-watering, light and popular with children. Use good quality sausages that are not too salty.


  • 8 oz (225 g) potatoes, cooked and puréed
  • 1 oz (25 g) flour
  • 2 egg yolks
  • 1 oz (25 g) butter, melted
  • Sea salt
  • 8 sausages
  • 1 egg white


When the puréed potatoes are cool, mix with the flour, egg yolks, melted butter and season with the salt. Divide into 8 portions and press out into squares.

Have the sausages quickly browned in hot oil and cooled. Place one on each potato square and fold over to form a roll.

Place on an oiled baking tray, brush with the egg white and bake in a moderate oven (gas mark 5/375°F/190°C) for about 10–15 minutes, or until browned.

Antoille-Auguste Parmentier was a French pharmacist who first became acquainted with potatoes when a prisoner of the Germans during the Seven Years’ War. On his return home he hosted all-potato dinners at which he entertained the nobility of Europe. One of his guests was Benjamin Franklin, who later introduced the plant to Thomas Jefferson, who then grew potatoes in his garden at Monticello.

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