Brian's Sage & Onion Sausage Rolls

11 December 2019

How to make Brian Turner's Sage & Onion sausage rolls


It's beginning to look a lot like Chrismtas... so naturally that means a whole host of amazing food over the festive holidays

Friend of Countryfile Live and TV chef extraordinaire Brian Turner has given us an incredible recipe for one of the most perfect Christmas snacks…. Sausage rolls.

But these aren’t any ordinary sauasage rolls, these are Brian’s Sage and Onion Sausage Rolls… so they’re extra Christmassy!

There may be a few extra ingredients than your everyday sausage roll but don’t be worry, these festive gems are well worth those few extra moments of prep.



Brian’s Sage & Onion Sausage Rolls



250gr puff pastry (can be short crust)

1 clove garlic

1tbsp fresh sage

250gr best sausage meat

250gr sage and onion leftover stuffing

2 egg yolks beaten with 1tbsp milk

Salt & pepper

100 gr sesame seeds


½ tsp cumin seeds

250gr tomato flesh, skin on

4 trimmed spring onions

125gr Greek yoghurt

Zest of ½ lime grated

Juice of 1 lime

½ small red chilli, seeded and chopped

2tbsp chopped fresh parsley

Salt & pepper



Crush the seeds in a pestle and mortar and put into a bowl

Add finely chopped fresh tomatoes

Cut spring onions into fine dice

Stir in yoghurt, grated lime zest, lime juice, red chilli and season

Put in fridge for 30 minutes

When ready to serve check seasoning and add parsley

Roll out the pastry on a floured board to thickness of £1 coin into a 10-15cms wide strip

Crush garlic

Chop the sage finely then mix with garlic and sausage meat and stuffing and check seasoning

Roll the sausage mixture into a sausage shape, a little shorter than the pastry

Lay the sausage mixture on the pastry just off centre, closer to one edge then brush pastry with egg mixture. Fold the pastry over and seal well

Brush the top with egg wash and mark with a fork

Cut into 6 smaller even sized pieces

Sprinkle with sesame seeds and put on a baking sheet

Bake 200 c for about 25-30 minutes

Take out and allow to cool a little, if you can wait!

Serve with relish