Cumberland Sausage slice


10 Portions

Puff Pastry 450g
Sausage Meat 500g
Onions – Diced 0.6
Breadcrumbs 50g
Seasoning To Taste

50 Portions

Puff Pastry 2.25kg
Sausage Meat 2.5kg
Onions – Diced 3
Breadcrumbs 250g
Seasoning To Taste

100 Portions

Puff Pastry 4.5kg
Sausage Meat 5kg
Onions – Diced 6
Breadcrumbs 500g
Seasoning To Taste


  1. Fry the diced onions & let them cool.
  2. In a large mixing bowl add the Sausage Meat, cooled onions, Breadcrumbs & seasoning, mix well.
  3. Roll out the Puff Pastry into large rectangle shape, about 2- 3mm thick. Add the sausage mix to the centre of the pastry evenly, allow 2 inch overlap so the pastry can be sealed.
  4. Brush all pastry edges with water and roll the pastry around the sausage mix to form a large sausage roll & fold ends under to seal it.
  5. Brush with Egg-wash and bake at 180c till golden.

Key Points


Wheat, Milk, Eggs