Since spending the last few months living in England, I’ve seen sausage rolls everywhere from bakeries and cafés to grocery stores and pub snack menus. They’re eaten as a quick lunch, packed for picnics or cut into smaller pieces for parties and holiday gatherings.
My British Pub Food Guide covers more of the pies, sausages, snacks and comfort food you’ll find at pubs around Britain.
I seasoned the pork filling to match the style of sausage rolls I’ve found here in Bath, with sage, thyme and a small amount of nutmeg.
For more dishes and food traditions from England, Scotland, Wales and Northern Ireland, visit my Ultimate British Food Guide.
Developed and Tested in the Foodie & Wine Kitchen
- While developing this recipe in Bath, England, I checked the ingredient label on a package of sausage rolls sold here and used the same style of herbs and spices in my homemade pork filling. After testing the recipe, I found that pork with some fat produced the juiciest filling, while cooling the cooked onion and keeping the puff pastry cold helped the pastry bake up crisp and flaky.
Homemade Sausage Rolls With Puff Pastry
British sausage rolls are made by wrapping seasoned sausage meat in puff pastry and baking until the filling is cooked and the pastry is crisp and golden.
Sausage rolls come in more than one size. The longer ones are what you’ll typically find sold individually at bakeries and takeaway counters, while smaller rolls are popular for parties and holiday gatherings. This recipe makes 28 appetizer-size sausage rolls that are approximately 1½ inches wide.
In Britain, sausage meat is readily available on its own or can be removed from sausage casings. In the United States, ground pork is often easier to find, so this recipe seasons the pork from scratch.
Main Ingredients and Substitutions
You only need a handful of ingredients for homemade sausage rolls. You’ll find the complete list of ingredients and measurements in the recipe card below.
- Ground Pork: Ground pork is called pork mince in the UK. Use pork with some fat rather than extra-lean pork. The fat keeps the filling juicy while it bakes. You can also remove the casings from mild, minimally seasoned pork sausages.
- Puff Pastry: Store-bought puff pastry makes this recipe incredibly easy. A ready-rolled sheet is the most convenient option. Keep it refrigerated until you’re ready to assemble the rolls.
- Sage and Thyme: These herbs give the pork its familiar sausage flavor.
- Nutmeg: A small amount adds warmth to the pork filling without making it taste sweet.
- Panko Breadcrumbs: Breadcrumbs absorb some of the juices released by the pork and give the filling a better texture. Regular plain breadcrumbs can be substituted.
- Egg: One egg helps bind the pork mixture. You’ll also need additional beaten egg to seal the pastry and brush over the sausage rolls before baking.
How to Make Sausage Rolls
Keep the puff pastry refrigerated while you prepare the 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?
Soggy sausage rolls are usually caused by warm pastry, a wet filling or taking the rolls out of the oven before the pastry is fully baked. Let the onion mixture cool completely, use pork that isn’t excessively wet and keep the pastry chilled during assembly.
Bake the rolls until the pastry is a deep golden brown rather than pale yellow. Let them cool on a wire rack so steam can escape instead of collecting underneath.
What to Serve With Sausage Rolls
Sausage rolls are great warm from the oven with English mustard, Dijon mustard, brown sauce or ketchup. For a simple lunch, serve them with a salad, chips, roasted potatoes or a spoonful of chutney or pickle.
For a British-style party spread, cut the rolls into smaller pieces and serve them alongside Scotch eggs, pork pies and other savory bites. They’re also good at room temperature, which makes them convenient for parties, picnics and holiday gatherings.
Want to explore more savory pastry dishes? My British Pies and Pasties Guide covers everything from pork pies and Cornish pasties to my homemade Steak and Ale Pie.
How to Store, Freeze and Reheat
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 to 4 days. Let them cool before covering and refrigerating them so excess steam doesn’t soften the pastry.
Reheat the rolls in a 350°F (175°C) oven or air fryer until the filling is hot and the pastry has crisped again. The microwave works in a pinch, but it will make the pastry much softer.
Sausage rolls can also be frozen baked or unbaked. For unbaked rolls, assemble and cut them, then freeze them in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe container or bag.
Brush frozen, unbaked sausage rolls with egg wash just before they go into the oven. There’s no need to thaw them first, but they will require a little extra baking time. Always check that the pork reaches 160°F (71°C) in the center.
If you’re building a complete menu, browse my collection of traditional English recipes for more dishes to make at home.
British Sausage Rolls With Puff Pastry
Ingredients
Sausage Filling
- 1½ tsp olive oil
- ½ cup finely diced yellow onion (*Note 1)
- 2 tsp finely minced garlic
- 1 lbs ground pork, preferably not lean
- ¾ cup panko breadcrumbs
- ½ tsp dried sage
- ½ tsp dried thyme
- ⅛ tsp ground nutmeg
- 1 large egg
- 1 tsp table salt
- ½ tsp ground black pepper
Assembly
- 2 sheets puff pastry, thawed but still cold (*Note 2, 3 & 4)
- 1 large egg, beaten
For Serving (Optional)
- English mustard, Dijon mustard, ketchup, or brown sauce
Instructions
Make the Sausage Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, or until softened.
- Add the garlic and cook for 30 seconds, stirring constantly. Transfer the onion mixture to a large bowl and let it cool completely.
- Add the ground pork, panko breadcrumbs, sage, thyme, nutmeg, egg, salt and black pepper. Gently mix with your hands just until evenly combined. Do not overmix.
Assemble the Sausage Rolls
- Line two baking sheets with parchment paper.
- Cut each puff pastry sheet in half lengthwise to make four rectangles measuring approximately 4⅞ × 10½ inches (*Note 4). Keep any pastry you aren’t actively working with refrigerated.
- Divide the pork filling into four equal portions.
- Place one pastry rectangle on your work surface with a long edge facing you. Lightly brush the long edge farthest from you with beaten egg.
- 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.
- 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.
- 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 seven equal pieces, approximately 1½ inches wide, to make 28 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 English mustard, ketchup or your preferred dipping sauce.