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Sausage rolls with tomato and olive salsa recipe

Sausage rolls with tomato and olive salsa recipe

7 ratings

Give your classic sausage rolls a summery twist with a tangy tomato and olive salsa. See method

  • Serves 12
  • 30 mins to prepare and 20 mins to cook
  • 293 calories / serving


  • 450g (14 1/2oz) quality pork sausages
  • 300g (10oz) extra-lean pork mince
  • 1 tsp dried Provençal herbs
  • 1 egg, beaten
  • 2 tbsp milk
  • plain flour, for dusting
  • 1 x pack 375g (12 1/2oz) ready-rolled lighter puff pastry
  • 200g (7oz) cherry tomatoes, roughly chopped
  • 30g (1 1/2oz) pitted olives, chopped
  • 2 tbsp basil, chopped
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    13g 63%
  • Sugars

    23g 25%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 24.1g Protein 3.7g Fibre 0g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut through the sausage skins and remove the meat. Combine with the mince, herbs, half the beaten egg, a little salt and plenty of black pepper. Beat the remaining egg with the milk to make a glaze.
  2. Using floured hands, mould the sausage mixture into 12 sausage shapes. Lay the pastry out on a lightly floured work surface and cut lengthwise into 12 strips. Roll each strip around a sausage shape, starting at one end and overlapping slightly, to form a ‘spiral’ around the meat.
  3. Space out on two baking trays, brush with the egg wash and bake for 20 minutes, or until golden. Leave to cool completely on a wire rack.
  4. To make the salsa, combine all the ingredients. Take to the picnic in a lidded jar and serve with the sausage rolls.

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