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Living in England these past few months, I’ve realized sausage rolls are a total staple here. You see them everywhere – bakeries, cafés, grocery stores, and pubs. They’re the ultimate go-to for a quick lunch or cut up into party bites for holiday gatherings.
I seasoned the pork with the same sage, thyme and touch of nutmeg I use in the classic sausage rolls I’ve been eating here in Bath, then added caramelized apples and onions for this version.
Want to explore more savory pastry dishes? My British Pies and Pasties Guide covers everything from pork pies to Cornish pasties.
Developed and Tested in the Foodie & Wine Kitchen
- After several rounds of testing, I discovered finely dicing the apples work best. When I used matchstick cuts or larger dices it wasn’t as easy to form a uniform size pork roll.
Puff Pastry Sausage Rolls
Traditional British sausage rolls keep the filling fairly simple: seasoned sausage meat wrapped in puff pastry. For this version, I cook apples and onions in butter before mixing them into the pork.
While you’ll typically find long, individual-sized rolls sold at local bakeries and takeaway counters, I’m all about the bite-sized rolls; they’re perfect for parties and holiday gatherings. This easy sausage roll recipe makes 32 bite-sized, appetizer rolls, each a little over 1″ wide.
For more dishes and food traditions from England, Scotland, Wales and Northern Ireland, visit my Ultimate British Food Guide.
Key Ingredients and Substitutions
Here are the key ingredients you need to make this sausagse roll recipe with puff pastry. You’ll find the complete list of ingredients and measurements in the recipe card below.
- Ground Pork: Use ground pork with a bit of fat instead of extra-lean pork. The extra fat keeps the filling juicy while it bakes.
- Puff Pastry: Store-bought puff pastry is the way to go. Keep it refrigerated until you’re ready to assemble the rolls.
- Apples: Use an apple that holds up well when baked like Granny Smith apples.
- Sage and Thyme: These herbs give the pork its familiar sausage flavor. You can use poultry seasoning if that’s what you have on hand.
- Panko Breadcrumbs: Panko absorbs some of the juices when baking and gives the filling a better texture. Plain breadcrumbs can be used instead.
How to Make Pork and Apple Sausage Rolls
Keep the puff pastry refrigerated while you prepare the apple and pork filling. For the complete instructions, temperatures and baking time, see the recipe card below.
Once the sausage rolls are cut, arrange them on a baking sheet, brush the pastry with beaten egg and bake until puffed, deeply golden and cooked through.
Recipe Tips
- Finely chop and cool the onion. Small pieces blend into the pork filling, while cooling the cooked onion prevents it from warming the pork and pastry.
- Keep the pastry cold. If it becomes soft during assembly, refrigerate the sausage rolls for 15 to 20 minutes before baking.
- Don’t overmix the pork. Mix only until the ingredients are combined. Overworking the filling can make it dense.
- Don’t overfill the pastry. Leave enough pastry to wrap around the pork and completely seal the edge.
- Place the seam underneath. This helps prevent the rolls from opening as the pastry expands.
- Don’t skimp on the egg wash. Brush the tops and exposed sides for glossy, deeply golden pastry.
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Why Is My Puff Pastry Soggy?
These sausage rolls contain juicy apples, so there’s more moisture in the filling than you’d have with a traditional sausage roll. If you don’t cook down the apple and onion mixture enough to remove excess liquid, the liquid is going to seep out during cooking and make the puff pastry soggy.
Also make sure the apple and onion mixture is completely cool before adding it to the pork.
Sauces For Sausage Rolls
Sausage rolls are great warm from the oven with English mustard, Dijon mustard, brown sauce or ketchup. For more apple flavor, serve with apple chutney. For a simple lunch, serve them with a salad, chips, roasted potatoes or a spoonful of chutney or pickle.
If you’re building a complete menu, browse my collection of traditional English recipes for more dishes to make at home.
If you have more pork sausages to use, my Toad in the Hole bakes them directly in Yorkshire pudding batter for another classic English dinner.
How to Store and Reheat
Let your sausage rolls cool completely before packing them away—trapping steam will make that gorgeous pastry soggy! Once cooled, pop them into an airtight container and store them in the fridge for up to 3 to 4 days.
Microwave: Works in a total pinch, but fair warning- it will make the pastry soft and chewy rather than flaky.
Oven or Air Fryer (Highly Recommended): Pop them into a 350°F (175°C) oven or air fryer until the filling is piping hot and the pastry crisps right back up.
Puff Pastry Sausage Rolls With Apples
Ingredients
Caramelized Apples and Onions
- 2 tbsp butter
- 1 cup finely diced onions
- 3 tbsp granulated sugar
- 2¼ cups Granny Smith apple, skinned, cored and finely minced
- 2 tbsp water
- ¼ tsp salt
Sausage Filling
- 1 lbs ground pork, preferably not lean
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter, cooled
- cooled apple and onion mixture
- 1 tsp finely minced garlic
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp salt
- 1 pinch ground nutmeg
Assembly
- 2 sheets puff pastry, thawed but still cold (*Note 2, 3 & 4)
- 1 large egg, beaten
For Serving (Optional)
- Chili jam, English mustard, Dijon mustard, ketchup, or brown sauce
Instructions
Make the Apple and Onion Filling
- Melt the butter in a large skillet over medium heat.
- Add the onion and sugar. Sauté for about 15 minutes, stirring occasionally, until the onion are soft and starting to turn golden in color.
- Add the apples, water and salt. Cook for another 15 to 25 minutes, until the liquid has evaporated and the apples and onions are caramelized.
- Remove from the heat and let the mixture cool. (*Note 1)
Make the Sausage Filling
- Add the ground pork and breadcrumbs to a large bowl. Pour the cooled melted butter over the breadcrumbs.
- Add the cooled apple mixture, garlic, thyme, sage, salt, and nutmeg. Mix until evenly combined.
Assemble the Sausage Rolls
- Line two large baking sheet with parchment paper.
- Cut each puff pastry sheet in half lengthwise to make four rectangles measuring approximately 4⅞ × 10½ inches. (*Note 2) Keep any pastry you aren’t actively working with refrigerated. (*Note 3)
- Divide the pork filling into four equal portions.
- Place one pastry rectangle on your work surface with a long edge facing you.
- Shape one portion of the pork filling into an even 10½-inch log along the long edge closest to you. Make sure there are no gaps in the filling. Lightly brush the long edge farthest from you with beaten egg.
- Roll the pastry away from you and over the pork, finishing with the egg-washed edge underneath. Place the log seam-side down and gently press to "seal" the roll. Transfer to the prepared baking sheet.
- Repeat with the remaining pastry and pork filling to make four logs.
- Refrigerate the assembled logs for up to 1 hour for cleaner cuts and a better puff. If you’re short on time, chill them for at least 15 to 20 minutes.
Cut and Bake
- Preheat the oven to 350°F (180°C conventional or 160°C fan).
- Cut each pastry log into eight equal pieces, approximately 1 inch wide, to make 32 sausage rolls.
- Arrange the sausage rolls seam-side down on the prepared baking sheets, leaving approximately 1 inch between each one.
- Brush the tops and exposed sides generously with beaten egg.
- Bake for 30 to 35 minutes, switching the positions of the baking sheets after 20 minutes. The sausage rolls are ready when the pastry is puffed and deeply golden and the pork reaches 160°F (71°C).
- Let the sausage rolls cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with your preferred dipping sauce.