Sausage Roll Twist Recipe

Sausage twist

  • serves 8
  • Easy

Create a show-stopping tear and share sausage roll twist with step-by-step help from olive’s test kitchen



  • oil
  • butter
  • red onions 3, finely sliced 
  • thyme leaves 1 tsp 
  • golden caster sugar 1 tbsp
  • balsamic vinegar 1 tbsp
  • sausagemeat 900g
  • dried apricots 50g, plus extra
  • shelled pistachios 50g, plus extra 
  • sage a handful, chopped
  • rosemary a small handful of needles, chopped plus a few sprigs
  • ground mace ½ tsp 
  • ground cloves ¼ tsp 
  • puff pastry 500g block
  • plain flour for dusting
  • egg 1, beaten


  • Step 1

    Heat 1 tbsp oil and a knob of butter in a frying pan, and add the red onions and thyme. Cook for 30 minutes on a low heat until really soft and caramelised. Add a splash of water halfway through cooking to help the onions soften. Add the sugar and balsamic, simmer until the balsamic has evaporated and leave to cool.

  • Step 2

    Mix the sausagemeat, fruit, nuts, herbs and spices in a large bowl until everything’s evenly distributed and season. Heat the oven to 200C/fan 180C/gas 6.

  • Step 3

    Roll the puff pastry on a floured worksurface until about 40cm x 30cm. Spread the caramelised onions onto half of the pastry lengthways, leaving 2cm free at the edges.

  • Step 4

    Put the sausagemeat on the onions. Egg wash the border, and fold the pastry over. Mould into a log shape, sealing the edges and put onto a baking paper-lined baking sheet.

  • Step 5

    Cut the pastry with a sharp knife, leaving the centre fold intact, in 5cm intervals.

  • Step 6

    Pull the ends of the pastry together to make a circle. Tuck the two joining pieces together.

  • Step 7

    Turn over each section so the sausagemeat is on the top, and arrange the sections evenly.

  • Step 8

    Tuck each pastry seal round the sausagemeat and seal with a little of the egg wash. Stud with the remaining apricot and pistachio.

  • Step 9

    Brush with egg wash. Bake for 40 minutes until the meat is cooked, and the pastry is golden. Cool, then scatter with rosemary sprigs to serve.

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Nutritional Information

  • Kcals 7
  • Fat 45.7g
  • Saturates 17.7g
  • Carbs 44.1g
  • Fibre 3.7g
  • Protein 20.1g
  • Salt 3g