Save My neighbor knocked on the door one Saturday morning holding a tray of these still-warm sausage rolls, and I was hooked before I even swallowed the first bite. The pastry shattered into buttery layers, the filling was peppery and aromatic, and I immediately asked for the recipe. She laughed and said it was easier than I thought. That afternoon, I made my first batch, and they disappeared before they even cooled.
I brought a platter of these to a family gathering once, and my uncle ate six before the main course even came out. He kept saying they reminded him of the ones his mum used to make for football matches. Watching everyone reach for seconds made me realize how a simple snack can carry so much warmth and memory.
Ingredients
- Pork sausage meat: Use the best quality you can find because the flavor really shines through, and avoid anything too fatty or it will make the pastry soggy.
- Onion and garlic: Dice the onion fine so it melts into the filling, and mince the garlic fresh for a punch of flavor that dried just cannot match.
- Fresh parsley and dried thyme: The parsley adds brightness, and the thyme gives that classic British sausage roll warmth.
- Black pepper and nutmeg: These two spices deepen the savory notes, and the nutmeg is subtle but magical.
- Puff pastry: All-butter pastry is worth it for the flakiness and flavor, and make sure it is fully thawed so it rolls without cracking.
- Egg wash: Brushing with beaten egg gives the tops that shiny, bakery-perfect finish.
- Sesame or poppy seeds: Optional, but they add a nice crunch and make the rolls look a bit more special.
Instructions
- Preheat and prep:
- Turn your oven to 200°C and line a tray with parchment so nothing sticks. This step is easy to forget, but doing it first saves you stress later.
- Mix the filling:
- Combine the sausage meat with onion, garlic, parsley, thyme, pepper, nutmeg, and salt in a bowl. Use your hands to blend it evenly, and the mixture should smell warm and herby.
- Prepare the pastry:
- Unroll the puff pastry on a floured surface and slice it lengthwise into two long strips. Work quickly so the pastry stays cold and puffs properly.
- Shape the logs:
- Divide the sausage mix in half and roll each portion into a long log that fits along one edge of each pastry strip. Keep the logs even so each roll bakes uniformly.
- Roll and seal:
- Brush the exposed pastry edge with egg wash, then roll the pastry tightly over the sausage and press to seal the seam underneath. The egg helps it stick and gives a glossy finish.
- Cut into portions:
- Slice each long roll into 12 mini pieces using a sharp knife. Place them seam-side down on the tray so they hold their shape.
- Egg wash and seed:
- Brush the tops with more beaten egg and sprinkle with sesame or poppy seeds if you like. This step makes them look golden and inviting.
- Bake until golden:
- Bake for 20 to 25 minutes until the pastry is puffed and deeply golden. The smell will fill your kitchen and make everyone wander in asking when they can eat.
- Cool and serve:
- Let them cool slightly before serving. They are delicious warm or at room temperature.
Save One evening, I made a double batch and froze half before baking. Weeks later, I pulled them out for an impromptu gathering, baked them straight from the freezer, and no one could tell they were not freshly made. That trick has saved me more than once.
Serving Suggestions
These sausage rolls are perfect alongside English mustard, tangy chutney, or even just good old ketchup. I have served them at picnics, game nights, and holiday parties, and they always disappear first. They are just as good at room temperature, which makes them ideal for packing up and taking anywhere.
Flavor Variations
You can swap fresh sage for the parsley if you want a more earthy, autumnal flavor, or add a pinch of chili flakes for a gentle kick. I have also used chicken sausage when I wanted something lighter, and it worked beautifully. For a vegetarian version, plant-based sausage works well, just check that it has enough seasoning.
Storage and Make-Ahead Tips
These rolls keep in the fridge for up to three days and reheat well in a hot oven. You can also freeze them unbaked, then bake directly from frozen, adding a few extra minutes to the cooking time. I love having a stash in the freezer for last-minute guests or when I just want a quick savory snack.
- Store baked rolls in an airtight container in the fridge for up to three days.
- Freeze unbaked rolls on a tray, then transfer to a freezer bag once solid.
- Reheat baked rolls in a 180°C oven for about 10 minutes to crisp them up again.
Save There is something deeply satisfying about pulling a tray of these golden, flaky sausage rolls from the oven and watching them vanish within minutes. They are simple, they are comforting, and they always bring people together.
Recipe Questions & Answers
- → What type of pastry is best for these rolls?
Use all-butter puff pastry for a flaky, golden crust that complements the savory filling beautifully.
- → Can I prepare the sausage filling ahead of time?
Yes, preparing the filling in advance allows flavors to meld and speeds up the assembly process.
- → Are there alternative herbs to parsley and thyme?
Fresh sage or rosemary can be excellent substitutes, adding unique aromatic notes to the filling.
- → How do I achieve a golden finish on the rolls?
Brush the rolls with beaten egg before baking; this creates a shiny, golden-brown surface.
- → Can these rolls be served at room temperature?
Yes, they are delicious warm or at room temperature, making them ideal for picnics or parties.
- → What toppings work well for added texture?
Sprinkling sesame or poppy seeds before baking offers a crunchy contrast and visual appeal.