These Lincolnshire sausage rolls are easy to make and are tasty treats to share with friends, family or work colleagues... or even better, not to share at all!

Serves 8-10 bite-size Lincolnshire Sausage rolls


  • 2 Red Hill Farm Lincolnshire Sausages
  • 40g Lincolnshire Poacher Cheese
  • 2tbsp Branston Pickle (or your favourite pickle or chutney)
  • 160g All Butter Puff Pastry
  • (1/2 packet of pre-rolled pastry cut into a long rectangle)
  • 1 Egg Beaten
  • Sea Salt


  1. Preheat oven to 180’C.
  2. Discard the skins from the sausages and place the meat into a mixing bowl.
  3. Add the pickle and grate in the Lincolnshire Poacher cheese. Mix well and put to one side.
  4. Lay out the pastry and place the sausage meat down one of the long sides forming a sausage shape.
  5. Brush the pastry with egg wash and roll up to make the sausage roll. Make sure the end of the pastry ends up sat underneath the sausage roll.
  6. Egg wash the top of the sausage roll and sprinkle with sea salt.
  7. Slice the sausage roll into 8-10 pieces and place on a lined baking tray.
  8. Cook in the oven for 15-20 minutes until the meat is fully cooked and pastry is nicely coloured.

For more great recipes by Darren Rogan, visit his website .