Sausage and potato roll recipe

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serves: 6 - 8
Skill: medium
Cost: cheap
Prep: 30 min
Cooking: 40 min

Nutrition per portion

Calories 418 kCal 21%
Fat 26g 37%
  -  Saturates 14g 70%
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  • A delicious and simple savoury recipe of sausage meat, potato and nutmeg wrapped in a crumbly, buttery oatmeal pastry. This recipe was first featured in a 1940 issue of Woman’s Weekly


    • For the pastry
    • :
    • 175g (6oz) plain flour
    • 1 level tsp baking powder
    • 125g (4oz) butter or hard margarine
    • 60g (2oz) fine oatmeal or medium oatmeal, crushed
    • A little milk
    • For the filling:
    • 175g (6oz) cooked, cooled potato
    • 250g (8oz) good-quality sausages (we used Cumberland), skinned
    • Salt and freshly ground black pepper
    • Ground mace or nutmeg
    • Lightly greased baking sheet


    • To make the filling: Mash the cold potato well and mix in the sausagemeat. Season with salt, pepper and mace or nutmeg. Shape into a roll about 6cm (2½in) in diameter.

    • To make the pastry: Sift the flour and baking powder into a bowl and rub in the fat. Add the oatmeal, rub it all together, then mix in enough water to make a flexible pastry.

    • Set the oven to 200°C/Gas Mark 6. Roll the pastry out on a lightly floured surface to an oblong big enough to wrap around the filling. Turn it over and put the roll of filling on top, leaving a good margin at the sides. Dampen the pastry edge and roll it up “as you would a roly-poly pudding”. Seal the ends like a parcel.

    • Put on the baking sheet. If you have pastry trimmings, cut out a few leaf shapes and arrange them on top. Brush with milk. Bake for 30-40 mins, until the pastry is golden. Serve in slices, hot or cold, with salad.

    Top tip for making Sausage and potato roll

    This dish is perfect for picnics and outside eating

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