Sausage Rolls Recipe
Buttery, flaky pastry wrapped around seasoned sausage meat creates the perfect savory handheld treat that's crisp on the outside and juicy on the inside.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g good quality sausage meat (or 8 sausages with casings removed)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">375g ready-rolled puff pastry (or 2 sheets)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp milk (for egg wash)</li><li class="ingredients-single-item">1 tsp sea salt flakes</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">1 tbsp sesame seeds or poppy seeds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking tray with parchment paper. This high temperature is crucial for creating steam between the butter layers in the puff pastry, which makes it rise and become wonderfully flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using sausages, squeeze the meat from the casings into a large mixing bowl. Add the finely diced onion, minced garlic, chopped parsley, thyme leaves, Worcestershire sauce, salt and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed. Don't overmix as this can make the meat tough - just enough to incorporate everything.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unroll your puff pastry onto a lightly floured surface. If using a block, roll it out to approximately 35cm x 25cm and cut in half lengthwise. You'll want two rectangles of pastry. The thickness should be about 3-4mm - thin enough to cook through but thick enough to support the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide your sausage mixture in half and form each portion into a long sausage shape along the length of each pastry rectangle, slightly off-center. Leave about 1cm clear at each end and along one side. The neat cylindrical shape ensures even cooking and a professional appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the beaten egg with a tablespoon of milk to create your egg wash. Brush this along the exposed edges of the pastry - this acts as a glue when you fold the pastry and creates that beautiful golden shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold the pastry over the sausage meat, creating a long roll. Press the edges together firmly with your fingers, then crimp with a fork to seal. The tight seal prevents the filling from leaking during baking and gives the classic decorative edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife, cut each long roll into 6 equal pieces (approximately 6-7cm each). Make three small diagonal slits on top of each roll to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the sausage rolls on your prepared baking tray, leaving space between each one as they will expand slightly. Brush the tops generously with the remaining egg wash to ensure a glossy, golden finish. Sprinkle with sesame or poppy seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes until the pastry is puffed, golden, and crisp, and the meat is thoroughly cooked. If you notice the tops browning too quickly, cover loosely with foil for the remainder of the cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the sausage rolls to cool on the tray for 5 minutes before transferring to a wire rack. This brief resting period allows the filling to set slightly and makes them easier to handle. They're delicious served warm or at room temperature with your favorite dipping sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make sausage rolls ahead of time and freeze them?
Absolutely! You can prepare sausage rolls and freeze them either before or after baking. If freezing unbaked, do so on a tray until solid, then transfer to freezer bags. Bake from frozen, adding 10-15 minutes to the cooking time. Baked rolls can be frozen for up to 3 months.
What's the best type of sausage meat to use for homemade pastries?
For the best flavour, use high-quality sausage meat with at least 80% meat content and minimal fillers. Pork sausage meat is traditional, but you can experiment with combinations like pork and apple, beef, or even lamb. Cumberland or Lincolnshire varieties work particularly well.
How do I prevent soggy bottoms when baking puff pastry treats?
To avoid soggy pastry bottoms, preheat your baking tray before adding the rolls, use parchment paper, ensure your filling isn't too wet, make small slits in the pastry to release steam, and consider blind-baking the base for 5 minutes before adding filling.
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