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Classic British comfort food at its finest. These homemade sausage rolls feature a savory, herb-infused pork filling wrapped in a flaky, golden-brown puff pastry. Perfect for parties, picnics, or a satisfying snack, they are surprisingly simple to make and infinitely better than store-bought.
Preheat your oven to 400°F (200°C / 180°C Fan). Line a large baking sheet with parchment paper.
In a large bowl, combine the pork sausage meat, finely chopped onion, breadcrumbs, parsley, sage, thyme, nutmeg, salt, and pepper. Add one of the eggs. Mix gently with your hands until just combined. Do not overmix, as this can make the filling tough.
Lightly flour your work surface. Unroll one sheet of puff pastry. Using a sharp knife or pizza cutter, cut the sheet in half lengthwise to create two long rectangles.
Divide the sausage mixture into four equal portions. Shape one portion into a long log down the center of one pastry rectangle. Repeat with a second portion on the other rectangle.
In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush one long edge of each pastry rectangle with the egg wash. Fold the un-brushed edge over the sausage filling to meet the egg-washed edge. Press firmly to seal, then use the tines of a fork to crimp the seam securely.
Repeat steps 3-5 with the second sheet of puff pastry and the remaining two portions of sausage filling. You will now have four long sausage rolls.
Cut each long roll into 6 equal pieces, creating 24 individual sausage rolls. Arrange them seam-side down on the prepared baking sheet, leaving a little space between each one.
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Classic British comfort food at its finest. These homemade sausage rolls feature a savory, herb-infused pork filling wrapped in a flaky, golden-brown puff pastry. Perfect for parties, picnics, or a satisfying snack, they are surprisingly simple to make and infinitely better than store-bought.
This british recipe takes 40 minutes to prepare and yields 8 servings. At 444.72 calories per serving with 13.76g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or lunch.
Brush the tops and sides of all the rolls generously with the remaining egg wash. Using a sharp knife, make two or three small diagonal slashes on the top of each roll to allow steam to escape.
Bake for 20-25 minutes, or until the pastry is puffed, deeply golden-brown, and the sausage filling is cooked through (internal temperature should reach 165°F / 74°C).
Let the sausage rolls cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Replace half the pork sausage meat with fresh chorizo and add a pinch of smoked paprika to the filling.
Add one small, finely grated apple (like a Granny Smith) to the pork mixture for a touch of sweetness and moisture.
Substitute the pork with a mixture of finely chopped mushrooms, lentils, walnuts, and herbs for a delicious vegetarian alternative.
Add 1/4 cup of finely chopped dried cranberries and a pinch of allspice to the filling for a holiday twist.
The pork filling provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Pork is a rich source of B vitamins, particularly B12, B6, niacin, and thiamine. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Sausage rolls are generally considered an indulgent treat rather than a health food. They are high in calories, saturated fat, and sodium due to the puff pastry and sausage meat. They can be enjoyed in moderation as part of a balanced diet.
A serving of three sausage rolls contains approximately 350-450 calories, depending on the specific ingredients used, particularly the fat content of the sausage and the type of puff pastry.
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, place them in an oven or air fryer at 350°F (175°C) for 5-10 minutes. Avoid using a microwave, as it will make the pastry soft and soggy.
Absolutely! You can use ground turkey, chicken, or beef instead of pork. Just be mindful that leaner meats may result in a drier filling, so you might want to add a little extra moisture, like grated onion or a splash of cream.
A soggy bottom is usually caused by the filling releasing too much moisture into the pastry. To prevent this, ensure your baking sheet is properly preheated with the oven, use good quality sausage meat that isn't overly wet, and make sure to vent the tops of the rolls to allow steam to escape.