Sausage Rolls

Sausage rolls are a beloved British snack taking the world by storm! They’re full of seasoned pork wrapped in buttery puff pastry.

Dating back to the early 19th century in London, they’ve been a staple at British bakeries, pubs, and family gatherings ever since. 

From casual picnics to elegant cocktail parties, they never fail to impress. And the recipe feels fancy, but it’s totally fuss-free!

Get ready to meet your new favorite party starter.

Why You’ll Love These Sausage Rolls

Party-Perfect: These handheld delights are ideal for entertaining, requiring no plates or utensils. They’re perfect for everything from game-day spreads to elegant cocktail parties.

Savory Symphony: The combination of buttery, flaky pastry with well-seasoned sausage creates an irresistible taste profile.

Make Ahead: These rolls can be assembled and frozen for up to 3 months before baking. They’re ideal for busy hosts.

British Classic with a Twist: Originating from the UK, sausage rolls are a beloved traditional snack. This recipe adds a modern twist with rich herbs and mustard, enhancing their classic appeal.

Ingredients

• Frozen Puff Pastry Sheets: They create the golden, crispy exterior of sausage rolls. Thaw before use.
  
• Pork Sausage: The main protein and flavor base. Choose ground pork sausage or remove casings from the links. 
  
• Onion and Garlic: They add depth and traditional flavor.
  
• Dried Thyme and Dried Sage: Classic herbs complement the pork perfectly.
  
• Salt and Black Pepper: Basic seasonings enhance all other flavors.
  
• Plain Breadcrumbs: They act as a binder and help absorb excess moisture.
  
• Dijon Mustard: It adds tangy depth and helps emulsify the filling.
  
• Egg: It seals the pastry edges when rolling and creates a golden brown exterior when brushed on top.
  
• Milk: It creates a richer golden color during baking.
  
• Sesame Seeds or Poppy Seeds: They add visual appeal and subtle crunch.

How to Make Sausage Rolls

Don’t be intimidated by these rolls! They’re so easy to make.

1. Prepare the oven. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Combine the filling ingredients. In a mixing bowl, combine the sausage, onion, garlic, thyme, sage, mustard, salt, and pepper. Mix well. Add the breadcrumbs and mix until evenly incorporated. If the mixture feels too dry, add a splash of milk or an extra teaspoon of Dijon mustard to keep it moist.

3. Prepare the puff pastry. Lay the thawed pastry sheets on a lightly floured surface. Gently roll them out, if needed, to smooth any folds. Each sheet should remain roughly its original size.

4. Shape the sausage logs. Divide the sausage mixture into two equal portions. Shape each into a long log about the same length as each pastry sheet. Place one sausage log along the edge of each pastry sheet.

5. Brush and roll. Brush the opposite edge of the pastry with the beaten egg to help seal. Roll the pastry tightly over the sausage, sealing the edges. Ensure the seam is on the bottom.

6. Cut and arrange. Using a sharp knife, cut each roll into 6 equal pieces (or adjust for your preferred size). Arrange them on the prepared baking sheet, leaving space between each roll.

7. Glaze and garnish. Brush the tops of the rolls with the remaining beaten egg (or egg mixed with milk). Sprinkle with sesame or poppy seeds if desired.

8. Score and bake. Lightly score the tops of each roll with a knife to allow steam to escape. Bake in the oven for 25–30 minutes or until the pastry is puffed and golden brown and the sausage filling is fully cooked.

9. Cool and serve. Let the sausage rolls cool slightly on the baking sheet before serving. They’re delicious warm or at room temperature.

Tips for the Best Sausage Rolls

Here are my best tried-and-true tips for perfecting these sausage rolls. 

• Treat yourself. Use high-quality pork sausage for the best flavor, or experiment with seasoned varieties like spicy Italian or herbed sausage to enhance the taste.
  
• Thaw the pastry properly. Ensure the puff pastry is fully thawed but still cold for easier handling and a flaky texture. Over-thawed pastry can become sticky and hard to work with.
  
• Chop chop! Chop the onion and garlic very finely so they blend seamlessly into the sausage mixture and maintain an even texture.
  
• Give them some depth. Mixing a teaspoon of Dijon mustard into the filling adds a subtle tang and enhances the overall flavor.
  
• Roll ‘em nice and tight. When rolling the pastry around the sausage, ensure it’s snug to prevent the filling from spilling out while baking.
  
• Pick your favorite dippers. Serve sausage rolls with dips like honey mustard, garlic aioli, spicy ketchup, barbecue sauce, or sweet chili sauce to complement the flavors.
  
• Try tasty variations. Experiment with fillings like chicken sausage, turkey sausage, spiced lentils, or mushrooms. You can also include cheese, such as cheddar or feta, for added richness.

How to Store

Here are the steps to follow to keep leftover rolls fresh.

To Store: Let the rolls cool to room temperature. Place them in an air-tight container lined with paper towels and refrigerate for up to 4 days. The paper towels will absorb excess moisture and help maintain the pastry’s flakiness.

To Freeze: Arrange the unbaked sausage rolls on a parchment-lined tray and freeze for 1-2 hours until solid. Then, transfer to a freezer bag and store for up to three months. When ready to bake, brush with egg wash while still frozen, and add an extra 10 minutes to the original baking time.

To Reheat: Place the sausage rolls on a wire rack or preheated baking tray in a 350°F oven for 8-10 minutes until piping hot throughout. For the quickest results, heat in an air fryer at 350°F for 6-8 minutes.