British Sausage Rolls With Puff Pastry

Sausage Roll on a grey plate with mustard dipping sauce.

British Sausage Rolls With Puff Pastry

These homemade sausage rolls wrap a savory pork filling seasoned with sage, thyme and nutmeg inside flaky puff pastry. Two standard American puff pastry sheets make 28 appetizer-size sausage rolls, each approximately 1½ inches wide.

Course Appetizer, Lunch

Cuisine English

Prep Time 25

Cook Time 30

Optional Chill Time 1

Total Time 1 55

Servings large rolls

Calories 154kcal

Author Darcey Olson

Cost $12

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.

Video

Notes

Note 1: Let the cooked onion and garlic cool completely before adding them to the pork. A warm filling can soften the puff pastry.

Note 2: Use two puff pastry sheets for 16 generously filled sausage rolls or three sheets for 24 rolls with a smaller filling. Both versions are cut to approximately the same length; the difference is the amount of pork filling inside each roll.

Note 3: Keep the pastry cold throughout assembly. If it becomes soft or sticky, refrigerate it before continuing.

Note 4: Standard American puff pastry sheets measure approximately 9¾ × 10½ inches. Puff pastry varies in size by brand and region, so you may need to adjust the width of the pastry rectangles or the number of sausage rolls you cut from each log

Make Ahead: Assemble and refrigerate the unbaked sausage rolls for up to 24 hours. Brush them with egg immediately before baking.

Freeze: Freeze the assembled, unbaked rolls in a single layer until firm, then transfer them to a freezer-safe container. Brush with egg wash and bake from frozen, adding extra time as needed.

Storage: Refrigerate cooked sausage rolls in an airtight container for up to 3 to 4 days.

Reheating: Reheat in a 350°F (175°C) oven or air fryer until hot and crisp. The microwave works in a pinch, but it will soften the pastry.

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