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This traditional British sausage roll recipe transforms simple ingredients into a crowd-pleasing treat perfect for parties, snacks, or quick meals. The flaky golden pastry wrapped around savory seasoned sausage creates an irresistible combination that's been beloved for generations.
These sausage rolls became my signature contribution to neighborhood gatherings after I first made them for a holiday party. The empty platter and requests for the recipe convinced me these needed to become part of my regular rotation.
Ingredients
- Frozen puff pastry sheets: The store-bought kind saves tremendous time while still delivering excellent flaky texture. Look for all-butter varieties for the best flavor.
- Pork sausage: Choose high-quality sausage with at least 20% fat content for juicy results. Fresh sausage from a butcher will provide the best flavor.
- Onion and garlic: These aromatics create depth of flavor. Make sure to dice the onion very finely so it cooks through completely.
- Dried herbs: Thyme and sage create that classic British sausage roll profile. Fresh herbs work too if you double the quantities.
- Breadcrumbs: These help bind the filling and create the perfect texture. Panko works well but regular breadcrumbs create a more traditional result.
- Dijon mustard: This optional ingredient adds a subtle tang that complements the richness of the sausage and pastry.
- Egg wash: Creates that signature golden shine on the pastry. Adding a tablespoon of milk makes it even more golden.
Step-by-Step Instructions
- Prepare the oven and baking sheet:
- Heat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier.
- Mix the filling:
- Combine sausage, diced onion, minced garlic, herbs, seasonings and breadcrumbs in a bowl. Mix thoroughly but gently to avoid compacting the meat too much, which could make the filling dense. The mixture should hold together when squeezed but still feel somewhat loose.
- Prepare the pastry:
- Lay thawed puff pastry sheets on a lightly floured surface. If there are fold marks, gently roll with a rolling pin just enough to smooth them out without thinning the pastry too much.
- Form the sausage logs:
- Divide the meat mixture in half and shape each portion into a long, even cylinder the same length as your pastry sheet. Place each log along one edge of a pastry sheet, leaving about half an inch of space from the edge.
- Roll and seal:
- Brush the opposite edge of pastry with beaten egg, then roll the pastry around the sausage mixture, creating a long log with the seam on the bottom. Press gently to seal the edge, being careful not to squeeze too hard.
- Cut and arrange:
- Using a sharp knife, slice each log into 6 equal pieces. Place them seam-side down on the prepared baking sheet, leaving at least an inch between each piece to allow for expansion.
- Apply egg wash and garnish:
- Brush the tops and sides of each sausage roll with beaten egg to create a golden finish. If desired, sprinkle with sesame or poppy seeds for extra texture and visual appeal.
- Bake to perfection:
- Score the tops lightly with a knife to allow steam to escape during baking. Bake for 25-30 minutes until the pastry is puffed, flaky, and deeply golden, and the filling is completely cooked through.
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The humble sausage roll has been my secret weapon for potlucks and family gatherings for years. I discovered that using a blend of sage and thyme creates that unmistakable traditional British flavor that transports me right back to my childhood visits to London bakeries.
Make-Ahead and Storage
These sausage rolls excel as a make-ahead option. You can prepare them completely up to the baking stage, then cover and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked rolls on a baking sheet until solid, then transfer to a freezer container where they'll keep for up to three months.
Delicious Variations
While this classic recipe is perfect as is, there are endless ways to customize your sausage rolls. Try adding finely grated apple or pear for sweetness, or incorporate crumbled blue cheese for a sophisticated twist. Swap traditional herbs for Italian seasonings and add fennel seeds for an Italian-inspired version.
Serving Suggestions
In Britain, sausage rolls are often served with HP Sauce or Branston Pickle, but they pair beautifully with many condiments. Try serving with whole grain mustard, cranberry sauce, or a simple tomato chutney for dipping.
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Sausage rolls are truly a delightful treat that blend convenience, flavor, and nostalgia into one perfect bite. Enjoy them anytime, anywhere!
Frequently Asked Questions
- → Can I make these sausage rolls ahead of time?
Yes! You can prepare the sausage rolls up to the point of baking, then refrigerate for up to 24 hours. You can also freeze the unbaked rolls for up to 3 months. When ready to serve, bake them straight from frozen, adding about 10 minutes to the baking time.
- → What type of sausage works best in this dish?
Traditional pork sausage provides the best flavor and texture, but you can experiment with different varieties like Italian, breakfast, or even chicken sausage. Just ensure you remove any casings before mixing with the other ingredients.
- → How do I prevent the pastry from becoming soggy?
Adding breadcrumbs to the sausage mixture helps absorb excess moisture. Make sure to score the tops to release steam, and bake on a preheated baking sheet to encourage a crisp bottom. Cooling the rolls on a wire rack after baking also helps maintain crispness.
- → Can I add different herbs or spices to the filling?
Absolutely! While thyme and sage create a classic flavor profile, you can customize with rosemary, parsley, nutmeg, or even add grated cheese, chopped apples, or cranberries for unique variations. Adjust seasonings to complement your chosen additions.
- → What can I serve with sausage rolls?
Sausage rolls pair wonderfully with dipping sauces like honey mustard, chutney, or HP sauce. For a complete meal, serve with a simple green salad or roasted vegetables. They're perfect for buffets, picnics, or as part of a holiday spread.
- → How do I know when the sausage rolls are fully cooked?
The pastry should be golden brown and puffed, and the internal temperature of the sausage filling should reach 160°F (71°C). If you're unsure, cut one roll in half to check that the meat is fully cooked with no pink remaining.