Pin it My neighbor knocked on my door one Saturday holding a crumpled grocery bag and asked if I could help her make something impressive for her son's football party. We stood in my kitchen that afternoon, rolling pastry and laughing at how much filling we overstuffed into the first few attempts. Those sausage rolls vanished in minutes, and she still texts me every time she makes them. Now they're my go-to whenever I need something that looks fancy but comes together without any fuss.
I brought a tray of these to a potluck once, still warm from the oven, wrapped in a towel. Someone asked if I'd ordered them from a bakery, and I didn't correct them right away because the compliment felt too good. Later, when I admitted I'd made them at home, three people asked for the recipe on the spot. That's when I realized how much power a golden, flaky sausage roll holds at a gathering.
Ingredients
- Good-quality pork sausage meat (400 g): This is where all the flavor lives, so choose sausage with visible seasoning and a bit of fat for juiciness.
- Small onion, finely diced: Adds sweetness and moisture without making the filling soggy if you dice it small enough.
- Garlic, minced (2 cloves): Freshly minced garlic gives a punchy aroma that dried versions just can't match.
- Fresh parsley, chopped (1 tbsp): Brightens the filling and adds a hint of freshness that balances the richness.
- Dried thyme (1 tsp): Brings an earthy, slightly floral note that makes the filling taste more complex.
- Ground black pepper (½ tsp): Just enough to add warmth without overwhelming the other flavors.
- Ground nutmeg (¼ tsp): A secret ingredient that adds a subtle depth most people can't quite identify.
- Salt (½ tsp): Enhances everything and keeps the filling from tasting flat.
- Ready-rolled puff pastry (320 g, all-butter): All-butter pastry puffs higher and tastes infinitely better than oil-based versions.
- Large egg, beaten: Creates that shiny, golden crust that makes these rolls look bakery-perfect.
- Sesame or poppy seeds (1 tbsp, optional): Adds a little crunch and makes them look even more polished.
Instructions
- Preheat and Prep:
- Set your oven to 200°C and line a baking tray with parchment so nothing sticks. The smell of the oven warming up always gets me excited to start cooking.
- Mix the Filling:
- Combine the sausage meat, onion, garlic, parsley, thyme, pepper, nutmeg, and salt in a bowl, squishing everything together with your hands until it's evenly blended. It should smell incredible at this point.
- Prep the Pastry:
- Unroll the puff pastry on a floured surface and cut it lengthwise into two long strips. Keep the pastry cold so it puffs properly in the oven.
- Shape the Logs:
- Divide the filling in half and shape each portion into a long log, placing one along the edge of each pastry strip. Try to keep the thickness even so they bake uniformly.
- Seal the Rolls:
- Brush the exposed pastry edge with beaten egg, then roll the pastry tightly over the sausage and press gently to seal. The egg acts like glue and ensures nothing bursts open.
- Cut and Arrange:
- Use a sharp knife to cut each long roll into 12 even pieces, then place them seam-side down on the tray. Spacing them an inch apart prevents them from sticking together.
- Glaze and Garnish:
- Brush the tops with more egg wash and sprinkle with sesame or poppy seeds if you want a little extra flair. The egg wash is what gives them that gorgeous shine.
- Bake Until Golden:
- Bake for 20 to 25 minutes until the pastry is puffed and deeply golden. Your kitchen will smell like a British bakery by the time they're done.
- Cool and Serve:
- Let them cool slightly before serving so no one burns their mouth on molten filling. They're delicious warm or at room temperature.
Pin it My dad used to eat these standing up in the kitchen, burning his fingers because he couldn't wait for them to cool. He'd always grab two, promise they were the last ones, then sneak back for a third when he thought no one was watching. Now every time I make them, I set aside a few extra just for that kind of impatient snacking.
Flavor Variations Worth Trying
I've swapped fresh sage for parsley when I want a more autumnal vibe, and I've added a pinch of chili flakes when I'm craving a little heat. Once I used turkey sausage to lighten things up, and honestly, no one noticed the difference. You can even go vegetarian by using plant-based sausage, though I recommend adding an extra pinch of seasoning since those alternatives can taste a bit mild.
Serving Suggestions
These rolls beg to be dipped into something tangy or spicy. I love serving them with a sharp English mustard that cuts through the richness, or a sweet tomato chutney for contrast. Ketchup works too if you're keeping things casual, and honestly, they're good enough to eat plain while standing over the counter.
Make-Ahead and Storage Tips
You can assemble these completely, freeze them unbaked on a tray, then transfer them to a freezer bag once solid. When you're ready, bake them straight from frozen and add a few extra minutes to the cooking time. Baked rolls keep in the fridge for three days and reheat beautifully in a hot oven for five minutes.
- Freeze unbaked rolls for up to three months and bake directly from frozen.
- Reheat baked rolls at 180°C for five minutes to restore their crispness.
- Let them cool completely before storing to prevent soggy pastry.
Pin it These little rolls have shown up at more gatherings than I can count, and they never fail to disappear first. Make a batch, watch them vanish, and enjoy the compliments.
Recipe FAQs
- → What type of pastry is best for these rolls?
All-butter puff pastry is recommended for its rich, flaky texture and golden finish.
- → Can I substitute the pork sausage meat?
Yes, chicken, turkey, or plant-based alternatives can be used to suit dietary preferences.
- → How should I store the rolls after baking?
Store cooled rolls in an airtight container in the refrigerator for up to 3 days, then reheat before serving.
- → Are sesame or poppy seeds necessary?
They are optional toppings that add extra crunch and visual appeal but can be omitted if preferred.
- → What sides pair well with these savory rolls?
Condiments like English mustard, ketchup, or tangy chutney complement the flavors perfectly.