Sausage Rolls
Golden, flaky puff pastry wrapped around juicy, perfectly seasoned pork sausage with a hint of sage—these homemade British sausage rolls are the ultimate comfort food and the perfect crowd-pleasing appetizer for parties, game days, or a cozy night in. Simple pantry staples and about half an hour are all you need to create a platter of bakery-quality rolls that disappear within minutes.
Equipment
- Large mixing bowl For combining the sausage filling
- Rolling Pin If your puff pastry needs any adjustments
- Sharp knife or pizza cutter For cutting the pastry into strips and slicing the rolls
- Baking sheet To bake your sausage rolls
- Parchment paper Prevents sticking and makes cleanup easy
- Pastry brush For applying the egg wash evenly
- Small bowl For beating your egg wash
- Digital meat thermometer (optional) Ensures filling reaches 160°F for food safety
Ingredients
For the Sausage Rolls
- 1 lb ground pork sausage 454g; choose a quality sausage with good fat content (around 15-20%) for juiciness
- 1 sheet puff pastry thawed; creates the signature flaky, buttery crust
- 1/4 cup breadcrumbs about 30g; helps bind the filling and keeps it from being too greasy
- 1 teaspoon dried sage adds the classic British sausage roll flavor
- 1/2 teaspoon black pepper for a subtle kick and depth
- 1 egg beaten; creates a beautiful golden finish
- sesame seeds optional; adds visual appeal and a slight nutty flavor
Instructions
- Clear a large, clean work surface, preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper or a silicone mat. Thaw the puff pastry about 30-40 minutes before starting if still frozen.
- In a large mixing bowl, combine the ground pork sausage, breadcrumbs, dried sage, and black pepper. Mix thoroughly with your hands until seasonings are evenly distributed, but don't overmix—stop as soon as everything is combined.
- Unfold the thawed puff pastry onto a lightly floured surface, pressing together any cracks. Lightly roll it to an even thickness if needed, then cut the sheet in half lengthwise to create two long rectangles.
- Divide the sausage mixture in half and shape each half into a long log about 1 inch thick, running the length of each pastry rectangle. Place each log along the long edge of the pastry, about 1 inch from the edge.
- Brush the opposite long edge of the pastry with beaten egg, then carefully roll the pastry over the filling starting from the meat side. Press the egg-washed edge firmly to seal and position the roll seam-side down. Repeat with the second roll.
- Cut each long roll into 8 equal pieces for 16 total, make small diagonal slashes on top of each, and arrange on the prepared baking sheet about an inch apart. Brush tops and sides generously with the remaining beaten egg and sprinkle with sesame seeds if using.
- Bake on the middle rack for 20-25 minutes, rotating the pan halfway through, until deep golden brown and the pastry is puffed and crispy. The filling should reach 160°F; let cool on the baking sheet for 5 minutes before serving.
Notes
- Keep everything cold: Work with cold puff pastry and cold sausage mixture. If the pastry gets too warm, it won't puff properly and may become greasy—chill assembled rolls for 15 minutes before baking in a warm kitchen.
- Don't overfill: Too much filling makes the rolls difficult to seal and may cause them to burst during baking.
- Score the tops: The diagonal slashes aren't just decorative—they allow steam to escape and prevent the pastry from becoming soggy.
- Use a generous egg wash: A thorough coating of beaten egg gives that gorgeous golden color and appetizing shine.
- Space them properly: Leave enough room between rolls on the baking sheet so air can circulate and they brown evenly.
- Watch the oven: Every oven is different, so start checking at 20 minutes—you want deep golden brown, not pale.
- Make ahead: Assemble rolls completely and refrigerate up to 24 hours before baking, or freeze unbaked up to 3 months. Add 5-10 minutes to baking time when cooking from frozen.
- Storage: Store cooled baked rolls in an airtight container in the fridge for up to 4 days, or wrap individually and freeze for up to 3 months. Reheat on a baking sheet at 350°F for 10-15 minutes for the crispiest results.
- Variations: Add 1/2 teaspoon red pepper flakes for a spicy version, mix in 1/2 cup shredded cheddar for cheesy rolls, add 1/4 cup finely diced apple for a sweet-savory twist, or use a plant-based sausage alternative for a vegetarian version.
- Serving suggestions: Serve with cranberry sauce, tomato chutney, HP sauce, ketchup, or mustard for dipping, or pair with a crisp green salad for a balanced meal.
Nutrition
Serving: 1Sausage RollCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 35mgSodium: 280mgFiber: 0.5g
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