Tear and share sausage rolls

I think it’s fair to say that our sausage rolls are one of our best loved products! Our social media always goes crazy whenever we post anything about them! You only need to try them to see why! These little delights are packed full of our finest quality pork sausage meat, encased in the most buttery, flaky puff pastry! There’s only one word really…delicious!!

As fantastic as our sausage rolls are just plain and simple and warm out the oven, we’ve got a fun way to dress them up for your next party! A tear and share sausage roll whirl that looks dangerously tempting and is bound to get some attention at your next soirée! ( we recommend making at least 3 of these and keep popping them in the oven as the next one gets demolished!)

Here’s how to make it:

You will need

a pack of 6 Honeywell’s uncooked sausage rolls

1 beaten egg (for glazing)

Fresh rosemary, cherry tomatoes and condiments for dressing and dipping!

A nice, large serving platter.



pre-heat your oven to 180c and line a large baking tray with non stick baking parchment.

on a clean board, using a sharp knife cut your sausage roll in half and the next half again so you end up with 4 even sized mini sausage rolls, repeat with the rest of the pack.

Now it’s a case of arranging the sausage rolls into a large swirl design directly on the lines baking tray (see image below).

To do this you want to start by taking one of your mini sausage rolls and gently pinch the edge where the pastry meets, to create a small lip to join your next sausage roll to, you’ll need to repeat the process until you have created your swirl.

Place your first roll in the centre of the baking tray then add the second by gently pressing the two pastry “lips” together so that they are lightly joined.

Repeat this process, building up your swirl, leaving a gap between the rings of the swirl to allow the pastry to puff up but also join together to create the tear and share effect. When you’ve used up the whole pack your swirl should look like this:


Before baking the tear and share sausage rolls, brush with a little beaten egg. You can place them in the fridge at this stage until you’re ready to bake them ( make a few so you can just pop them in the oven when needed throughout your party!)

bake for 30-35 minutes or until the pastry is golden and the meat cooked through. Leave for a couple of minutes to cool slightly before carefully sliding the whole thing onto your serving board.

At this stage I like to dress up my tear and share sausage rolls with a little fresh rosemary between the swirls and some cherry tomatoes for a little colour! Serve with your favourite condiments to dip into (good old ketchup is lovely but I like to use a wholegrain mustard mayo too!)




Leave a comment

Your email address will not be published. Required fields are marked *