Every British party has them. Now your party will too.
Sausage rolls are just good pastry wrapped around good sausage. That’s it. No mystery. But when done right—flaky, golden, juicy inside—they become the first thing to vanish from the table. Make two batches.
Ingredients
Makes 12 sausage rolls.
- 1 sheet (½ box) puff pastry, thawed
- 1 lb (450g) good quality sausage meat or ground pork
- 1 teaspoon dried sage (or 1 tbsp fresh)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- If using ground pork, mix with sage, pepper, and nutmeg.
Step 2: Roll and Fill
- Unroll puff pastry on a lightly floured surface.
- Shape sausage meat into a log along one long edge, about 1 inch thick.
- Fold pastry over the meat. Press edge to seal. Crimp with a fork.
Step 3: Cut and Brush
- Cut the long roll into 2-inch pieces.
- Place seam-side down on baking sheet. Brush with beaten egg.
- Sprinkle with seeds if using.
Step 4: Bake
- Bake 20-25 minutes until deep golden brown and puffed.
- Let cool 5 minutes on the sheet.
Step 5: Serve
- Serve warm or at room temperature. Brown mustard on the side is non-negotiable.
Summary
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 12 sausage rolls
Difficulty: Easy
Storage Notes
Refrigerate Baked:
Store in an airtight container for up to 3 days. Reheat at 350°F for 8-10 minutes. Cold is also fine (picnic style).
Freeze Unbaked:
Assemble and cut, then freeze on a tray. Bake from frozen at 400°F for 25-30 minutes. Add 5 minutes to cook time.
Pro Tip:
Prick each roll with a fork to let steam escape and prevent soggy bottoms.
Cheater’s Version:
Use pre-made cocktail sausages. Wrap each in a strip of puff pastry. Bake as directed. No shame.
