sausage & egg picnic roll




Prep Time


Cook Time

Boiled eggs add the wow factor to this tasty sausage roll,
making it a fantastic addition to a summer picnic or casual lunch. It’s shown here with Greek Peasant Salad (see recipe page 116).



For the sausage & egg picnic roll

  • 450g sausage meat
  • 1⁄2 onion — finely diced
  • 1⁄4 cup finely grated parmesan
  • 1⁄4 cup chopped fresh parsley
  • 2 tablespoons worcestershire sauce
  • Ground black pepper, to taste
  • 350g flaky pastry
  • A little flour, to sprinkle
  • 6 eggs — hard-boiled and peeled
  • 1 egg — beaten
  • 1 tablespoon sesame seeds


For the sausage & egg picnic roll

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Mix the sausage meat, onion, parmesan, parsley, worcestershire sauce and pepper in a bowl.
  • Roll out the pastry to a 35 x 25cm rectangle on a lightly floured surface.
  • Sprinkle a little flour over the pastry to stop the sausage mixture from sticking, then arrange the sausage mixture lengthwise down the centre of the pastry.
  • Place the hard-boiled eggs in a row down the centre of the sausage mixture.
  • Wrap the sausage mixture over the eggs to encase them.
  • Roll the pastry over the sausage mixture, folding in the ends.
  • Place on the prepared tray with the seam to the underside, brush with the beaten egg and sprinkle with the sesame seeds.
  • Make cuts along the roll like a strudel.
  • Bake for 35–40 minutes or until golden brown.
  • To serve, slice with a sharp knife to reveal the egg.