Sausage Rolls
A proper sausage roll is all about the filling: well-seasoned pork, a little onion, sage and thyme, and milk-soaked breadcrumbs to keep it juicy. Shop-bought all-butter puff pastry does the rest perfectly well. The one step we never skip is chilling the rolls before baking so the pastry puffs up high.
- Prep
- 30 min
- Cook
- 35 min
- Rest
- 30 min
- Total
- 1 h 35 min
- Servings
- 8
- Level
- Easy
- Per serving
- 530 kcal
Ingredients
For the filling
To assemble
Makes: 16 rolls
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Soften the onion
Cook the onion in the oil over medium heat for 5 minutes until soft but not coloured, then let it cool. Pour the milk over the breadcrumbs.
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Step 2: Mix the filling
Put the pork, onion, soaked crumbs, sage, thyme, salt, pepper and nutmeg in a bowl. Mix with your hands for 1 minute until evenly combined and slightly sticky, then divide into 4 portions.
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Step 3: Lay out the pastry
Unroll the pastry on a lightly floured surface and cut each sheet lengthways into two strips about 12 cm wide. With wet hands, roll each portion of filling into a 2.5 cm-thick sausage and lay it down the middle of a strip.
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Step 4: Roll and seal
Brush one long edge of each strip with beaten egg, fold the other edge over the filling onto it and press firmly with a fork. Turn the rolls seam side down.
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Step 5: Chill and cut
Chill the rolls for 20 minutes while the oven heats to 200 °C. Cut each into 4, make 2–3 short diagonal slashes on top, space them 3 cm apart on a lined tray, brush with egg and sprinkle with sesame.
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Step 6: Bake
Bake for 25–30 minutes until the pastry is puffed and deep golden and the bases are browned. The filling is done when the juices run clear and it reads 71 °C.
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Step 7: Cool
Move to a rack for 10 minutes so the bases stay crisp. Good warm or cold.
Tips & variations
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Tip
Keep the pastry cold: if the butter layers melt before baking, it won’t puff. If it goes soft while you work, chill it for 10 minutes.
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Variation
Add 1 tsp English mustard or a grated, squeezed apple to the filling — both are classic British twists.
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Storage
Freeze the unbaked cut rolls on a tray, then bag them, for up to 2 months. Bake from frozen, adding 10 minutes.
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Storage
Baked rolls keep in the fridge for 3 days. Warm through in a 180 °C oven for 8–10 minutes to re-crisp the pastry.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 530 kcal | 4,240 kcal |
| Protein | 16 g | 128 g |
| Fat | 37 g | 296 g |
| Carbohydrates | 33 g | 264 g |
Approximate values calculated from standard ingredient data.
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