You’ll Need:

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  1. Mix together the sausage meat and stuffing and roll into sausages
  2. Wrap sausages in streaky bacon – 1 slice per sausage
  3. Fry off in a frying pan so that the sides of the bacon are coloured and beginning to crisp
  4. Cut each sheet of pastry into 8 rectangles
  5. Place sausages at the centre of the rectangles
  6. Brush pastry on one edge with egg wash 
  7. Fold over pastry and press together to form a sausage roll
  8. Arrange on a baking tray lined with greaseproof paper, with the wheel of camembert in the middle
  9. Brush the tops of the sausage rolls with egg and sprinkle with sage
  10. Stick cloves of garlic and sprigs of rosemary into the camembert
  11. Bake at 200°C fan for 30 minutes – until cheese is melted and pastry golden and crispy
  12. To serve, remove ‘lid’ from the camembert and dunk sausage rolls in!

Top Tips:

  • We just used dried packet mix stuffing, mixed with water and not baked yet – but you can make your own or buy premade stuffing too!
  • It’s important to fry off the sausages before putting them into the pastry or your bacon will be soggy, not crispy, and nobody wants that!
  • If you can’t get sausage meat on its own, you can just get your favourite sausages and discard the skin