Makes 8-16 rolls



1 packet of puff pastry 350g 

500g Cumberland sausages 

1 egg, beaten 

2 tbsp Marmite 

80g parmesan 



Roll out the puff pastry into 2 long rectangles approx 20cm wide by 40cm long, using plenty of flour to make sure nothing sticks. 

Cut the sausages out of their skins and place along the middle of the pastry.

Spread the marmite along the pastry next to the sausage meat.

Grate over half the parmesan.

Brush one long side of the pastry with the beaten egg, then roll the pastry over to encase the sausage meat and to make one large sausage roll. 

Cut the rolls into portions, it’s up to you how big you want them.

Place the sausage rolls onto a non-stick baking tray and brush the tops with beaten egg and sprinkle with the remaining parmesan cheese. 

Bake in a preheated oven 180c for 15-20 minutes until golden and flakey. 


Products Used:

MasterClass Etched Stainless Steel Zester

Colourworks Brights Green Silicone-Headed Angled Pastry / Basting Brush

MasterClass Non-Stick Brownie Pan