When it comes to Sausage Rolls, I swear I have a bottomless stomach—I can never get enough!
But it makes sense. The flaky, buttery pastry wrapped around seasoned savory sausage is appetizer perfection.
Every bite has the perfect balance of crispiness and richness, making it dangerously easy to keep reaching for just one more.
Add a little mustard, a sweet chutney, sesame seeds, or even a sprinkle of herbs, and suddenly it’s a whole new experience.
If you aren’t already obsessed with sausage rolls like me, you’re about to be!
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Ingredient Notes
- Frozen Puff Pastry Sheets: They create the golden, crispy exterior of sausage rolls. Thaw before use. My favorite brand is Pepperidge Farm Puff Pastry Sheets because they’re affordable and give me perfect results every time.
- Pork Sausage: The main protein and flavor base. Choose ground pork sausage or remove sausage casings from the links.
- Onion and Garlic: They add depth and traditional flavor.
- Spices: Dried thyme and sage complement the pork perfectly, while salt and black pepper enhance all those savory flavors.
- Plain Breadcrumbs: They act as a binder and help absorb excess moisture. I sometimes use panko breadcrumbs, too.
- Dijon Mustard: It adds tangy depth and helps emulsify the filling.
- Sesame Seeds or Poppy Seeds: They add visual appeal and subtle crunch.
How to Make Sausage Rolls
Making British sausage rolls might sound fancy, but trust me—it’s way easier than you think.
1. PREP. Preheat your oven to 400°F. Line a large baking tray with parchment paper or a silicone baking mat.
2. COMBINE. In a mixing bowl, combine the sausage, onion, garlic, thyme, sage, mustard, kosher salt, and pepper. Mix well. Add the breadcrumbs and mix until evenly incorporated.
3. PREPARE PASTRY. Lay the thawed pastry sheets on a lightly floured surface. Gently roll them out, if needed, to smooth any folds. Each pastry strip should remain roughly its original size.
4. SHAPE. 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. 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. Using a sharp knife or paring 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. Brush the tops of the rolls with the remaining beaten egg (or egg mixed with milk) with a pastry brush.
8. BAKE. Lightly score the tops of each roll with a paring knife or serrated knife to allow steam to escape. Bake in preheated oven for 25–30 minutes.
9. COOL. Let the sausage rolls cool slightly on the baking sheet before serving.
Tips for the Best Sausage Rolls
After plenty of kitchen experiments, I’ve learned that perfect British sausage rolls take more than just wrapping sausage in pastry and hoping for the best.
Here are some things I’ve learned:
- Keep the pastry cold. Warm pastry gets sticky and hard to work with, so I always keep mine in the fridge until I’m ready to use it. If it gets too soft, I pop it in the fridge to firm it back up.
- Don’t overfill. I know it’s tempting to load them up with the sausage mixture, but too much filling can cause the rolls to burst open while baking. A good balance keeps them neat and flaky.
- Pick your favorite dippers. Serve baked 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 grated veggies. You can also include cheese, such as cheddar or feta, for added richness.
How to Store
I typically store an entire tray of delicious sausage rolls in my stomach. On the rare occasion I’ve had my fill, here’s how I keep them fresh:
To Store: Let the rolls cool to room temperature. Place them in an airtight 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 or freezer container 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.
More Sausage Snacks You Have to Try
Sausage Cream Cheese Crescent Rolls
Sausage Rolls
12
servings25
minutes25
minutes358
kcalSausage rolls are irresistibly delicious, with savory sausage wrapped in golden, flaky pastry, offering a crispy exterior and juicy, flavorful filling for a satisfying, comforting snack.
Ingredients
1 package frozen puff pastry sheets (2 sheets, thawed according to package instructions)
1 lb pork sausage (or sausage links with casings removed)
1 small onion, finely diced
1 clove garlic, minced
1 tsp dried thyme
1 tsp dried sage
1/2 tsp salt
1/2 tsp ground black pepper
1/4-1/2 cup plain breadcrumbs (depending on desired texture)
1 tsp Dijon mustard (optional, for extra flavor)
1 egg, beaten (for sealing and glazing)
1 tbsp milk (optional, to mix with the egg for a golden finish)
Sesame seeds or poppy seeds (optional, for garnish)
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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.
- Divide the sausage mixture into two equal portions and 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.
- 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.
- 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.
- Brush the tops of the rolls with the remaining beaten egg (or egg mixed with milk). Sprinkle with sesame or poppy seeds if desired.
- 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.
- Let the sausage rolls cool slightly on the baking sheet before serving. They’re delicious warm or at room temperature.
Notes
- If possible, use fresh sausage meat or high-quality sausages to ensure the filling is flavorful and juicy.
- Don’t overbake! Keep an eye on them while baking—remove them when they’re golden and crispy, usually after 20-25 minutes.
- Pinch the edges of the pastry to avoid the filling leaking out while baking.
- When cutting the rolls, use a sharp knife to get clean edges without squashing the pastry.
Nutrition
- Total number of serves: 12
- Calories: 358kcal
- Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 41mg
- Sodium: 466mg
- Carbohydrates: 20g
- Protein: 9g
1 Comments
Does the sausage cook well enough if you use uncooked sausage meat?