Save My neighbor knocked on my door one Saturday holding a worn baking tray, asking if I had a good sausage roll recipe for her son's football party. I didn't, but I promised I'd figure one out by that afternoon. What started as a favor turned into my most-requested party dish. The smell of buttery pastry and savory sausage now means celebration in my kitchen.
I still remember pulling the first tray from the oven and watching my neighbor's son grab three before they'd even cooled. His friends circled the kitchen like gulls, and within minutes the tray was empty. She texted me later that night asking for the recipe, and I realized I'd accidentally created something worth keeping.
Ingredients
- Pork sausage meat (400 g): Choose a brand with visible seasoning flecks, it makes all the difference in flavor and the filling won't taste flat.
- Small onion, finely diced: I learned to dice it almost to a mince so no one bites into a chunk, it should melt into the filling.
- Garlic cloves (2), minced: Fresh garlic adds a punchy warmth that dried just can't match, don't skip it.
- Fresh parsley (1 tbsp), chopped: This brightens the whole filling and cuts through the richness of the sausage.
- Dried thyme (1 tsp): A little goes a long way, it gives that classic British savory note.
- Ground black pepper (½ tsp): Freshly cracked is best, the flavor is sharper and more alive.
- Ground nutmeg (¼ tsp): Just a whisper of warmth, it's the secret no one can quite name.
- Salt (½ tsp): Taste your sausage first, some brands are already well salted.
- Puff pastry sheet (320 g): All butter pastry is non negotiable if you want that flaky, melt in your mouth texture.
- Large egg, beaten: This is your glue and your gloss, it seals and shines.
- Sesame or poppy seeds (1 tbsp): Optional but they add a lovely crunch and make the rolls look bakery perfect.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment. This prevents sticking and makes cleanup almost too easy.
- Mix the Filling:
- Combine sausage meat, onion, garlic, parsley, thyme, pepper, nutmeg, and salt in a bowl, mixing with your hands until everything is evenly distributed. The mixture should feel cohesive and slightly sticky.
- Prepare the Pastry:
- Unroll the puff pastry on a floured surface and cut it lengthwise into two long strips. Work quickly so the pastry stays cold and flaky.
- Shape the Logs:
- Divide the filling in half and roll each portion into a long, even log, then place one along the edge of each pastry strip. Keeping the log uniform means every roll will cook evenly.
- Roll and Seal:
- Brush the exposed pastry edge with beaten egg, then roll the pastry tightly over the sausage and press to seal underneath. The egg wash acts like edible glue.
- Cut into Rolls:
- Use a sharp knife to cut each long roll into 12 even pieces, then arrange them seam side down on the tray. Spacing them slightly apart lets the heat circulate.
- Glaze and Top:
- Brush the tops with more egg wash and sprinkle with sesame or poppy seeds if you like. This step gives them that bakery worthy shine.
- Bake Until Golden:
- Bake for 20 to 25 minutes until the pastry is puffed and deeply golden. The kitchen will smell incredible halfway through.
- Cool and Serve:
- Let them cool for a few minutes before serving warm or at room temperature. They're dangerously good either way.
Save One evening I made a double batch for a potluck and watched a quiet woman take one, then another, then ask if she could take a few home for her husband. She told me later they reminded her of her childhood in Yorkshire. Food has a way of traveling through time like that.
Flavor Variations to Try
I've swapped fresh sage for parsley when I want a more autumnal feel, and a pinch of chili flakes adds a gentle kick without overwhelming anyone. For a lighter version, turkey or chicken sausage works beautifully, though the texture is slightly less rich. A friend once used a plant based sausage for her vegetarian guests and they disappeared just as fast.
What to Serve Alongside
English mustard is my go to, sharp and bold, but ketchup makes kids happy and a tangy chutney feels elegant for grown up gatherings. I've also set out a small bowl of hot honey and watched people's faces light up. These rolls don't need much, but they love a good dipping partner.
Make Ahead and Storage Tips
You can assemble the rolls up to a day ahead, cover them tightly, and refrigerate until you're ready to bake. They also freeze beautifully before baking, just add a few extra minutes to the oven time. Leftovers keep in the fridge for three days and reheat well in a hot oven, though they rarely last that long.
- Freeze unbaked rolls on a tray, then transfer to a bag once solid.
- Bake straight from frozen, adding 5 to 7 minutes to the time.
- Reheat leftovers at 180°C for 8 minutes to crisp them up again.
Save These little rolls have become my answer to every gathering, every last minute favor, every craving for something warm and satisfying. I hope they find a place in your kitchen too.
Recipe FAQs
- → What type of sausage meat works best?
Choose good-quality pork sausage meat with seasoning for the best flavor and texture in the filling.
- → How can I make the pastry extra flaky?
Using all-butter ready-rolled puff pastry and handling it gently helps achieve a crisp, flaky finish when baked.
- → Can I prepare these in advance?
Yes, assemble the rolls and refrigerate before baking to save time, then bake just before serving.
- → What are good serving suggestions?
Enjoy with English mustard, tangy chutney, or ketchup for complementary flavors alongside the savory rolls.
- → Are there options for dietary preferences?
Substitute pork with chicken, turkey, or plant-based sausage alternatives for lighter or vegetarian versions.