Recipe: Mincemeat sausage rolls

Sausage rolls are given a fruity festive twist – perfect for any time of the festive season but an excellent way to use up the last of the mincemeat.

How was your Christmas? Ours was lovely and quiet, a much needed contrast to the non-stop days of busyness that took us from Izzy’s birthday to 25th December in a blink of an eye. We ate a lot, too much?, stomped in the local woods, watched films and generally lazed around. But now it’s pretty much all back to normal; decorations down, Rich and I back to work and only a few days left off preschool for Izzy.

mincemeat sausage rolls

How about your leftovers? The chances are that you’ve still got a few festive foodie bits floating around and these mincemeat sausage rolls are a good way of using up those last few spoonfuls of mincemeat lurking at the bottom of the jar. This was idea that I originally spotted in the Christmas edition of the Asda magazine and meant to make much earlier in the season. They were relegated to being knocked up the day after we took our decorations down and I was looking for a way to clear the mincemeat jar out of the fridge. Next year they’ll be making an appearance much earlier on.

Meat and fruit can work really well together and these are rich and fruity and meaty. Just lovely. Be warned though, the mincemeat will ooze out so do line your trays well or you’re looking at a whole lot of scrubbing.

I had contemplated doing a best of 2013 post but decided against it at the last minute. As 2014 is knocking on the door I did want to take a couple of minutes to say thank you to each and every one of you who reads this blog – whether that’s on a regular basis or as and when you stumble across me. Your support means more than you could know and I’m excited about pushing forward with some plans in the New Year. I hope that 2014 is kind to you and is everything you want it to be. See you on the other side! 

Mincemeat sausage rolls

Yield: 18 (depending on the size you cut them)

Sausage rolls are given a fruity festive twist – perfect for any time of the festive season but an excellent way to use up the last of the mincemeat.


  • 1 packet ready rolled short crust pastry
  • 3 heaped tablespoons mincemeat
  • 500g good quality sausagemeat
  • A little milk
  • Salt for sprinkling, I used Maldon


  1. Preheat the oven to 190c fan and line 2 baking trays with greaseproof paper. The mincemeat will ooze so if you don’t line your trays then be prepared for a bit of scrubbing!
  2. Lay the pastry out, long side towards you, and slice into 3 even upright rectangles.
  3. Spread 1 heaped tablespoon of mincemeat along one half of each rectangle (lengthwise), leaving a half cm border. Divide your sausagemeat into 3 and shape each third into a long sausage shape. Lay each sausage on top of the mincemeat.
  4. Brush the border of each rectangle with a little milk and fold over the other half each pastry rectangle to cover the mincemeat and sausagemeat. Crimp the edges together and roll over so the seal is underneath.
  5. Divide each large sausage roll into 6 individual rolls and then lay on the baking trays. Brush each roll with a little more milk and a sprinkling of salt. Bake for 20 minutes until golden brown. Leave to cool for a few minutes before eating as the mincemeat will be extremely hot!