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Fast and Easy British Sausage Rolls
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Fast and Easy British Sausage Rolls

These British Sausage Rolls are a popular appetizer, snack or main meal that are savory and delicious! Seasoned ground pork is wrapped in puff pastry, and baked until golden brown. They are a perfect make ahead recipe and are utterly addictive!
Course Appetizer, Main Course, Snack
Cuisine British, Irish
Keyword British Sausage Rolls
Prep Time 15 minutes
Cook Time 25 minutes
Sausage Rolls Chilling Time 15 minutes
Total Time 55 minutes
Servings 8 rolls
Author Debby - www.AFeastfortheEyes.net

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 10x14 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

Recipe source: Very slightly adapted from "The Pudge Factor".
Author tips: If your ground pork is very lean (90% lean or above), you might want to add a tablespoon of butter to the sausage mixture.