Make this impressive sausage twist then check out our mini sausage rolls, tear and share sausage roll, vegan sausage rolls and more sausage roll recipes.


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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating