Billington’s Spiced Sausage Rolls

Flavour-packed sausage rolls with apple, ginger and biscuit crumb 🧺

Tags: Afternoon Tea / British Classics / Gingerbread recipes / Party Food / Picnic Food / Sausage Rolls / Savoury Bakes / Seasonal baking

Add a delicious twist to a classic with these Billington’s Gingerbread Sausage Rolls. Warming gingerbread spice pairs beautifully with savoury pork. fresh apple, and ginger for a perfectly balanced, flavour-packed bite.

Close-up of gingerbread sausage rolls topped with poppy seeds, served on plate with picnic hamper and piccalilli

Ingredients

400g pork sausage meat
50g Billington’s Gingerbread Biscuits
1 small sweet apple, cored and deseeded
1 spring onion
A good-sized piece of fresh root ginger
1 pack ready-rolled shortcrust pastry (or homemade pastry)
1 egg, beaten (for glazing)
Poppy seeds (optional)

[Creates approx. 20 sausage rolls – depending on your preferred size]

Billington’s gingerbread biscuits with sausage meat, apple, spring onion and fresh ginger on wooden board for sausage roll recipe

METHOD:

1. Preheat your oven to 180°C (160°C fan).

2. Place the Billington’s Gingerbread Biscuits in a food processor and blitz into fine crumbs. Reserve a small handful for topping later.

3. Add the apple and spring onion to the food processor and pulse until finely chopped.

4. Transfer the chopped apple and spring onion to a mixing bowl with the gingerbread crumbs and sausage meat.

Mixing bowl with sausage meat, grated apple, spring onion and Billington’s gingerbread crumbs ready to combine

Sausage roll filling mixture with gingerbread, apple and ginger blended in mixing bowl ready for shaping

5. Finely grate the fresh ginger into the mixture. Adjust the quantity to suit your taste—the more ginger you add, the warmer and spicier the flavour will be!

6. Mix everything thoroughly until all the ingredients are evenly combined.

7. Roll out the pastry if required and lay it on a lightly floured surface. Shape the sausage mixture into a long log and place it along the centre of the pastry.

8. Fold one side of the pastry over the filling and bring the other side over to meat it, sealing the edge to form a long sausage roll.

Unbaked sausage roll log wrapped in pastry on floured wooden board ready for cutting

9. Cut into bite-sized pieces or larger rolls, depending on your preference.

10. Brush each sausage roll with the beaten egg, then sprinkle over the reserved Billington’s gingerbread crumbs and poppy seeds, if using.

11. Place on a lined baking tray and bake in the centre of the oven for 25–30 minutes, or until the pastry is golden brown and the filling is cooked through.

Freshly baked gingerbread sausage rolls with golden pastry and poppy seeds on lined tray

Serve warm with your favourite piccalilli, chutney, or relish.

Perfect for picky bit suppers, picnics, and afternoon tea – these sausage rolls are a standout addition to any spread, bringing a unique sweet and savoury twist everyone will enjoy!