Sausage rolls from Gail's Artisan Bakery Cookbook by Roy Levy and Gail Meija

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gail's ketchup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe suggests using this book's recipe for Homemade sausage meat.

  • emilyrf on February 03, 2016

    MAKE THIS RECIPE. I live about 10 minutes away from a Gail's Bakery, and the sausage rolls are the one thing that I force everyone to try. You've honestly never had a sausage roll like it. The sausagemeat is seasoned absolutely beautifully, and the pastry is very quick to put together. It may seem like a bit much to have a 1:1 ratio of butter to flour, and then ALSO add fromage frais, but it works. I made these a bit smaller (and more manageable) than they have in the bakeries, but they tasted exactly like the real thing. I even froze some and then baked them after thawing slightly and they were still lovely and crisp. They do taste better warm from the oven, but what doesn't?

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