📝 About This Recipe
A quintessential British snack, these sausage rolls feature succulent, herb-flecked pork nestled within layers of buttery, shatteringly crisp puff pastry. The addition of sweet caramelized onions and a touch of Dijon mustard elevates this humble bakery staple into a gourmet treat. Perfect for picnics, holiday parties, or a cozy afternoon tea, they offer a nostalgic blend of savory richness and golden, flaky perfection.
🥗 Ingredients
The Meat Filling
- 1 lb High-quality ground pork (at least 20% fat for juiciness)
- 2 slices Smoked bacon (finely minced to add salt and depth)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Panko breadcrumbs (to bind the juices)
The Pastry and Accents
- 2 sheets All-butter puff pastry (thawed but kept very cold)
- 3 tablespoons Caramelized onion jam (or finely chopped sautéed shallots)
- 2 teaspoons Dijon mustard
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Nigella seeds or Sesame seeds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to ensure no sticking.
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2
In a large mixing bowl, combine the ground pork, minced bacon, chopped sage, thyme, garlic powder, nutmeg, salt, and pepper.
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3
Add the panko breadcrumbs to the meat mixture. Using your hands, gently mix until just combined—do not overwork the meat or it will become dense.
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4
Divide the meat mixture into four equal portions. On a clean surface, roll each portion into a long, even sausage log, roughly 10 inches long.
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5
Unroll your cold puff pastry sheets. Cut each sheet in half lengthwise to create four long rectangles.
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6
Whisk the Dijon mustard into the caramelized onion jam and spread a thin layer down the center of each pastry rectangle.
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7
Place one meat log onto the center of each pastry strip. Brush one long edge of the pastry with the beaten egg wash.
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8
Fold the pastry over the meat, pressing the egg-washed edge onto the other side to seal. Use a fork to crimp the seam firmly.
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9
Place the long rolls in the freezer for 10 minutes; chilling the pastry now ensures maximum puff and flake in the oven.
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10
Remove from the freezer and cut each long log into 4 or 5 individual rolls using a very sharp serrated knife.
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11
Place the rolls on the prepared baking sheets, seam-side down. Brush the tops generously with the remaining egg wash.
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12
Use a knife to score two small slits on the top of each roll to allow steam to escape, then sprinkle with nigella or sesame seeds.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and the meat is cooked through (internal temp of 160°F).
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14
Transfer to a wire rack to cool for at least 5-10 minutes. This allows the juices to set and the pastry to crisp up further.
💡 Chef's Tips
Use 'all-butter' puff pastry for the best flavor and lift; vegetable oil versions lack the same richness. Keep your pastry as cold as possible throughout the process; if it gets too soft, pop it back in the fridge. Don't skip the bacon or the breadcrumbs; the bacon adds fat/salt while the crumbs prevent the bottom from getting soggy. For a spicy kick, add a half teaspoon of red chili flakes to the pork mixture. To check seasoning, fry a tiny nugget of the meat filling in a pan and taste it before rolling it into the pastry.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or spicy tomato chutney for dipping. Pair with a crisp hard cider or a cold Pale Ale to cut through the richness of the pork. Serve alongside a fresh arugula and shaved fennel salad with a lemon vinaigrette. Pack them in a lunchbox with apple slices and cheddar cheese for a traditional British 'Ploughman's' feel. Enjoy as a 'party piece' alongside other savory bites like scotch eggs or mini quiches.