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The idea of wrapping meat in dough and baking it is a very old technique even going back as far as the ancient Greeks. However, the very English tradition of pork in puff pastry as a fast food was made popular in London in the Napoleonic Wars.

There are so many variations and taste combinations from pork and mustard to red onion chutney.



At Warwick Racecourse we have been experimenting with a homemade sausage roll and created some interesting themed flavours.

From putting haggis and whiskey into the mix for a ‘Burns’ special to our latest version celebrating a different sport.

The ‘Six Nations Sausage Roll’ combining English Pork, Welsh Leeks, French Garlic, Italian Parsley, Irish Potatoes and coated in Scotch Oats.


  • Makes 6 sausage rolls (5 inch)



  • Puff pastry 350g
  • Pork Mince 1200g
  • Fresh breadcrumbs 100g
  • Egg 2
  • Rapeseed oil 10ml
  • Leeks 150g
  • Garlic 2 Cloves
  • Flat leaf parsley 10g
  • Potatoes 150g
    (Rooster is a variety widely grown in Ireland – available all year round it is popular for it’s versatility. It has shallow eyes making it easy to peel)
  • Oats 50g
  • Seasoning



  • Wash and finely dice the leeks. Peel and mince the garlic. Sweat the leeks and the garlic in the oil until soft but with no colour
  • Peel and finely dice the potato then lightly blanch and refresh in cold water keeping a nice bite to the pieces
  • Finely chop the parsley
  • Combine the mince with the leeks, garlic, potatoes, parsley, 1 of the eggs and seasoning. Set aside to chill firm up
  • If the pastry is in blocks cut it in half and roll out 2 pieces about 36cm long and 15 cm high
  • Split the pork mixture into 2 and make into large sausages as long as the pieces of pastry
  • Separate the other egg and mix a little water with the yolk
  • Lay the sausages onto the pastry pieces to 1 side. Brush a little egg yolk down the 1 side, fold over the pastry and crimp with a fork
  • Glaze the tops of the sausage rolls with the rest of the egg wash and coat with the oats. Cut each roll into 3 equal pieces
  • In an oven preheated to 175oC bake for 25 minutes until piping hot all the way through

Chefs Note – With pork mince instead of sausage meat means there are no preservatives in the mix masking the other flavours. Using egg yolk for the egg wash instead of the whole egg means you get a richer colour on the glaze.


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