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Crown Sausage Rolls 4pk / 1lb - Ready to Bake

A pack of 4 large British style sausage rolls.

Bakes to perfection in 20 minutes in the oven, for a perfect flaky crust.

Delicious filling of pork cooked in spices rolled in pastry sheet and ready to bake.


Pastry: (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Hydrogenated Palm Oil, Palm Oil, Salt, Wheat, Gluten, Dough Conditioner, Mono and Diglycerides, Mono: calciumPhosphate, Colors Added (Annatto, Yellow 5, Yellow 6, Red 40). Filling: Pork, Water, Rusk (Wheat Flour), Seasoning: (Salt, Rusk (Wheat), Herbs, Spices, Stabilisers, Preservatives (sodium Sulphite), Flavoring Dextrose, Yeast Extract, Anti-oxidant, (Sodium Ascorbate)

Allergens: Wheat, Sulphite


Nutritional Information:

Serving Size: 1 sausage roll

  • Calories 320
  • Fat 20g
  • Total Carbs 23g
  • Protein 12g
  • Dietary Fibre 1g


How to Cook Ready-to-Bake Crown Sausage Rolls?

Oven cook from Frozen – Preheat oven to 200°C. Remove the sausage roll from its packaging and put it on a baking tray covered in foil. Place the sausage rolls on the middle rack of the oven. Cook at 200°C for 30-35 minutes or until the pastry is golden brown.

Recipe Idea– Kale and Warm Bacon Vinaigrette Salad


  • 500g new potato (washed and scrubbed)
  • 800g broad beans, shelled
  • 400g peas, shelled
  • 200g fresh young asparagus
  • 100g pecorino cheese, shaved
  • 90g prosciutto, sliced into ribbons
  • 125g mixed salad leaves
  • Salt as required


For the dressing

  • 50g fresh watercress, roughly chopped
  • 2 tbsp cider vinegar
  • 6 tbsp extra-virgin olive oil
  • Pinch of sugar
  • Salt and pepper



  • In a bowl of water, add salt and cook the potatoes for 10-15 minutes or till they are soft. Drain, allow it to cool and then cut t into halves and set aside.
  • Take some more water with salt added to it and bring it to a boil. Blanch the broad bean seeds and the peas in this boiling water – allow the peas and beans to remain in boiling water for 2-3 minutes, and then drain and run under cold water.
  • Toss the asparagus, bean seeds, peas, potatoes and prosciutto together.
  • Take a food processor or a blender and add all the dressing ingredients to it. Blend till it is smooth.
  • For the dressing, put all ingredients in a food processor or blender and blitz until really smooth and bright green. Season with salt and pepper.
  • Toss the salad leaves with the dressing and arrange them on plates. Pile the vegetable mixture on top, then add the remaining dressing over it and scatter with the pecorino. Serve with the sausage rolls.


Did You Know?

Shortcrust pastry was originally used in making sausage rolls. According to experts, sausage rolls that have been made with flaky pastry only must have a seam at the side. Else the seam should be beneath the roll.

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