These British Sausage Rolls are a savory appetizer, snack or main meal and they are absolutely delicious! Seasoned ground pork is encased in puff pastry, and baked until golden brown. They are a perfect make ahead recipe and are utterly addictive!
There’s a British Bakery that opened up near my hometown. I decided to try one of the Sausage Rolls. Wow! Buttery Puff Pastry that encased a savory sausage is a delightful treat! How difficult would it be to make them at home, I wondered.
The answer is– not difficult at all! In fact, you don’t need to buy ready made sausage. A food processor, ground pork, bread crumbs and seasoning is all you need to make your own sausage! Let me show you:
Thawed puff pastry is at the ready. In a food processor, add bread crumbs, seasoning and a little water. One of the seasonings is mace. I was thrilled to discover I actually had some in my cabinet! Nutmeg is another seasoning. Don’t have mace, and you don’t want to run out and buy it? Double up on the nutmeg, since the spices are related.
Process the mixture until it’s fine– almost like a pâté.
The whole process took less than ten minutes to measure the seasonings, and to make the “sausage” filling.
You’ll want to roll out the puff pastry to 10×14. Divide the pork sausage in half, and roll into a log 14″ long. OPTIONAL: Brush some Dijon (or English Mustard) on the puff pastry.
Gently lift the sausage onto the center of the puff pastry, and bring each side of the pastry together, pinching the seam to completely close. Turn the roll so that the seam side is down.
To make larger rolls, cut each long roll into four equal pieces. Using a sharp knife, cut two shallow slices on top (for the steam to escape). The puff pastry is probably room temperature by now, so refrigerate for at least 15 minutes. Yes, you can refrigerate these for a few hours OR you can freeze these for future use.
Preheat the oven to 450F. Make an egg wash with one egg and a splash of water. Brush each roll evenly. Bake for 25 minutes. To be sure, my first time, I used a meat thermometer to make sure that the sausage was cooked. Indeed, it was at 170F. The hard part if waiting for at least 10 minutes before biting into one of these.
TASTING NOTES: I am amazed at how easy these sausage rolls are to make. The sausage was perfection, no kidding! When I make a new recipe, my husband and I play a rating game,. He’s asked to give a score from one to five– five being the highest praise. He’s an honest critic. He gave these a 4.8 so that tells you a lot! The next day, we reheated these in our air fryer and they were just as good. I have a feeling these sausage rolls will make an appearance as an appetizer at our next dinner get together. They are practically fool-proof!
Fast and Easy British Sausage Rolls
Equipment
- 1 Food processor
- 1 Baking sheet and parchment paper
Ingredients
- 1 sheet puff pastry thawed sheet
- 1 pound ground pork 16 ounces, 454 grams
- ½ cup dry bread crumbs 2.65 ounces, 75 grams
- 1 teaspoon Kosher salt
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- ground nutmeg
- Dash Dash mace if you don't have mace, you could double up on the nutmeg
- ⅓ cup water 2.65 ounces, 75 grams
- 1 egg for egg wash optional
- Dijon Mustard optional, but delicious
Instructions
Make the "sausage":
- To a food processor, fitted with a steel blade, add ground pork, bread crumbs, salt, pepper, sage, nutmeg, mace and water. Process 20 seconds.Taste for seasonings and consistency by either microwaving a small piece for about 20 seconds, or cooking on a small skillet. Correct seasonings if necessary. NOTE: We found the spice to be perfectly seasoned! Process for additional 30 seconds, or until desired consistency is reached. –The finished sausage should have the consistency of a pâté and be very finely ground. Cover and refrigerate. NOTE: You can make this a day ahead, if you wish.
Make the sausage rolls:
- Preheat oven to 425° F.
- Roll puff pastry sheet to approximately 14 x 10-inches on a lightly floured surface. Cut in half lengthwise. I found that placing half of the sausage on a large mat, and rolling it to a 10×14 length was helpful. It was then carefully placed down the center of the puff pastry. OPTIONAL: Brush a light layer Dijon mustard along the puff pastry. Gently lift the sausage onto the center of the puff pastry, and bring each side of the pastry together, pinching the seal to completely close. Turn the roll so that the seam side is down. Make sure that roll is thoroughly sealed. Repeat with other half of puff pastry and remaining sausage.NOTE: You could cut each puff pastry into squares and fill them individually. I found that long "logs" was much more efficient.
- Cut each roll to desired size (I cut each roll into four pieces). OPTIONS: You can cut the rolls into bite-sized appetizers, by cutting each fourth in half. Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with parchment paper, or aluminum foil.
- Brush with egg wash. Bake at 425° F for 25 to 30 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings.
TIPS FOR MAKE AHEAD OR REHEATING:
- The rolls can be frozen, unbaked. To bake, brush with egg wash and check at 25 minutes. Add a few minutes more, if the pastry isn't golden brown.
- Baked rolls can be stored in the refrigerator. Our air fryer at 350° for 5 minutes or in a conventional oven for 10-15 minutes. (We have not tried microwaving them, but I'm sure that could work.)
Notes
Debbie, your sausage rolls look absolutely delicious. Love, love them.
Thanks for sharing.
Velva
I just love these. I’ve made it three times already since St Patrick’s Day and I’m about to make them again tomorrow night. I even made my own puff pastry once ☺️
Something I do with the pork: I divide it in half and put each half on a long piece of plastic wrap, fold it over so the meat is all covered and then gently shape it into two long logs. (Think of working pretzel dough into long ropes.) Then I can just unroll it right onto the pastry.
The seasoning is perfect as written. We eat these with a quick Greek yogurt honey mustard sauce. They do indeed heat up well. Can’t wait for dinner tomorrow night 🤩
Brilliant idea! Thank you for inspiring me to try that!
Nope, terrible! These tasted nothing like our British sausage rolls. None of my family were IMPRESSED. Sorry to say, a thumbs down.
I’m sorry this recipe didn’t meet your expectations. One cannot please all. I’ve made these a couple of times, and I wouldn’t have posted the recipe if we didn’t like and believe in it. Best of luck finding a recipe that meets your expectations.