sausage roll (
saucijzenbroodje) showing the puff pastry surrounding the roll of minced meat inside The wrapping of meat or other foodstuffs into dough can be traced back to the Classical Greek or Roman eras. Early versions of the roll with pork as a filling proved popular in London during the
Napoleonic Wars and it became identified as an English dish. On 20 September 1809, the
Bury and Norwich Post mentions T. Ling, aged 75, (an industrious vendor of
saloop, buns, and sausage rolls).
The Times first mentions the food item in 1864 when William Johnstone, "
wholesale pork pie manufacturer and sausage roll maker", was fined £15 (£ in 2021), under the
Nuisances Removal Act (Amendment) Act 1863, for having on his premises a large quantity of meat unsound, unwholesome and unfit for food. In 1894, a theft case provided further insights into the
Victorian sausage roll production whereby the accused apprentice was taught to soak
brown bread in
red ochre,
salt, and
pepper to give the appearance of
beef sausage for the filling. ==National variants==