Sausage roulade

    1 hour 30 min

    A layer of vegetables and hard-boiled eggs are encased in sausagemeat and cooked, then coated in breadcrumbs for added texture. If you want to serve it cold, keep chilled until ready to use. Will keep for up to 3 days in the fridge. Slice and serve with a green salad.


    Buckinghamshire, England, UK
    2 people made this

    Serves: 6 

    • 450g pork sausagemeat
    • 1 onion, finely chopped
    • 1 or 2 carrots, grated
    • 1 boiled potato, sliced (optional)
    • 1 tablespoon grated cheese (optional)
    • 2 or 3 hard-boiled eggs
    • salt, pepper and mixed herbs to taste
    • 1 beaten egg to glaze
    • browned breadcrumbs

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 5.
    2. Heat oil in a large pan over low heat; add onion and cook until starting to soften, about 1 or 2 minutes. Stir in grated carrot.
    3. Sprinkle a large piece of foil with flour. Roll out sausagemeat on the foil to an approximately 20cm square.
    4. Pile mixture of onions, carrots, cooked potatoes and cheese evenly on top. Place hard boiled eggs along the centre of the mixture; season with salt, pepper and mixed herbs. With help of the foil, enclose the whole mixture like a swiss roll in sausagemeat.
    5. Make sure foil is well wrapped around roulade and tightly sealed. Cook in preheated oven for 30 minutes.
    6. Open foil and brush roulade with beaten egg; sprinkle with browned breadcrumbs.
    7. Return to oven with top of roulade still unwrapped for further 30 minutes until well browned.

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