Sausage rolls are the quintessential British snack—flaky, golden puff pastry wrapped around savory, seasoned pork sausage meat, baked until crisp and irresistible. They’re a staple at parties, picnics, and pubs across the UK, and for good reason. Simple to make, endlessly satisfying, and perfect for any occasion, these sausage rolls are guaranteed to disappear fast.
Made with store-bought puff pastry (or homemade if you’re ambitious) and a well-seasoned filling, they come together quickly and taste like they came from a proper British bakery.
Instructions
Make the Sausage Filling
In a large bowl, combine the ground pork, breadcrumbs, grated onion, garlic, sage, parsley, fennel seeds (if using), salt, pepper, nutmeg, and beaten egg. Mix well with your hands until everything is evenly combined.
The mixture should be sticky but hold together. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Prep the Pastry
On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle (about ⅛ inch thick). Cut the pastry lengthwise into two long strips, each about 5 inches wide.
Shape the Sausage Rolls
Divide the sausage filling in half. Roll each half into a long log, about 12 inches long, placing it down the center of each pastry strip. Brush the edges of the pastry with egg wash.
Seal and Cut
Fold the pastry over the filling, pressing the edges to seal. Crimp with a fork. Brush the tops with egg wash. Cut each log into 3 or 4 individual rolls (about 3-4 inches each).
Chill
Place the sausage rolls on a parchment-lined baking sheet, seam-side down. Refrigerate for 20-30 minutes. This helps the pastry firm up and ensures a flakier bake.
Preheat and Prep
Preheat your oven to 400°F (200°C). Brush the chilled rolls with egg wash again. Cut a few small slits on top of each roll to allow steam to escape. Sprinkle with sesame seeds or poppy seeds if desired.
Bake
Bake for 20-25 minutes, until the pastry is puffed and golden brown and the filling is cooked through (internal temperature should reach 160°F / 71°C).
Cool and Serve
Let the sausage rolls cool on the baking sheet for 5-10 minutes. Serve warm with brown sauce or mustard.
Pro-Tips for Sausage Roll Perfection
- Use Good-Quality Pork: Look for ground pork with some fat content (80/20) for juicy, flavorful sausage rolls.
- Don’t Overwork the Filling: Mix just until combined—overworking can make the filling tough.
- Chill the Filling: Cold filling is easier to shape and helps keep the pastry cold.
- Chill Before Baking: Chilling the assembled rolls prevents the pastry from shrinking and ensures flaky layers.
- Cut Steam Vents: This prevents the rolls from bursting in the oven.
- Use an Instant-Read Thermometer: To ensure the filling is cooked through, it should reach 160°F (71°C).
- Serve Warm: Sausage rolls are best served warm, when the pastry is crisp and the filling is juicy.
- Make Ahead: Assemble and freeze unbaked sausage rolls for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.
These Classic Sausage Rolls are a British pub favorite—flaky, savory, and absolutely delicious.
