📝 About This Recipe
A quintessential British classic, these sausage rolls feature succulent, seasoned pork meat encased in layers of buttery, shatteringly crisp puff pastry. Far superior to any store-bought version, our recipe balances savory herbs like sage and thyme with a touch of nutmeg for a deeply comforting flavor profile. Perfect as a picnic staple, a party centerpiece, or a cozy afternoon snack, these rolls represent the very best of British savory baking.
🥗 Ingredients
The Meat Filling
- 500 grams High-quality pork sausage meat (at least 80% pork content for best flavor)
- 2 rashers Smoked streaky bacon (very finely minced to add depth and saltiness)
- 1 Small shallot (peeled and very finely grated)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon English mustard (for a subtle heat)
- 40 grams Panko breadcrumbs (to help bind and retain juices)
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
The Pastry and Glaze
- 500 grams All-butter puff pastry (pre-rolled or a block, kept very cold)
- 1 large Egg (beaten with a splash of milk for the wash)
- 1 teaspoon Nigella seeds or sesame seeds (for topping)
- 2 tablespoons Plain flour (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Line a large baking sheet with high-quality parchment paper to prevent sticking.
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2
In a large mixing bowl, combine the pork sausage meat, finely minced bacon, grated shallot, and English mustard. The shallot juice helps keep the meat moist.
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3
Add the chopped sage, thyme, nutmeg, salt, pepper, and breadcrumbs to the meat mixture. Using your hands is the best way to ensure everything is evenly distributed without overworking the meat.
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4
Divide the meat mixture into two equal portions. On a lightly floured surface, roll each portion into a long, even cylinder (about 30cm long). Set these aside on a plate in the fridge while you prep the pastry.
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5
Unroll your puff pastry on a lightly floured surface. If using a block, roll it out to a rectangle of roughly 35cm x 30cm and about 3mm thickness. Cut the rectangle in half lengthways to create two long strips.
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6
Brush the long edges of each pastry strip with some of the beaten egg wash. This will act as the 'glue' to seal your rolls.
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7
Place one meat cylinder down the center of each pastry strip. Lift one side of the pastry over the meat and roll it tightly to meet the other edge, ensuring the seam is underneath.
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8
Press down lightly on the seam to seal. For a decorative finish, you can use the tines of a fork to crimp the edge where the pastry meets.
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9
Using a very sharp knife, cut each long roll into 6 equal pieces (about 5cm each). You can also make 'cocktail' size by cutting them smaller.
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10
Place the rolls on the prepared baking sheet, leaving at least 3cm of space between them as they will puff up significantly.
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11
Brush the tops and sides of each roll generously with the remaining egg wash. This is the secret to that professional, deep golden-brown shine.
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12
Use a knife to make two small diagonal slashes on the top of each roll to allow steam to escape. Sprinkle with nigella or sesame seeds.
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13
Bake for 25-30 minutes in the center of the oven. The pastry should be risen and golden, and the meat should be cooked through (internal temperature of 75°C/165°F).
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14
Transfer the rolls to a wire rack immediately. This prevents the bottoms from becoming soggy while they cool.
💡 Chef's Tips
Always use 'all-butter' puff pastry for the best flavor and lift; vegetable fat versions lack the same richness. Keep your pastry as cold as possible; if it gets too soft while working, pop it in the fridge for 10 minutes. Don't skip the breadcrumbs; they absorb the juices from the meat, preventing the 'soggy bottom' syndrome. For an extra flavor punch, try adding a tablespoon of caramelized onion chutney directly into the meat mix. To get perfectly clean cuts, chill the long assembled rolls in the freezer for 15 minutes before slicing with a hot knife.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a fruity Branston pickle. Pair with a cold glass of dry apple cider to cut through the richness of the pastry. Serve alongside a fresh green salad with a light vinaigrette for a complete lunch. These are excellent additions to a traditional Afternoon Tea or a Ploughman's lunch platter. Pack them in a tiffin box for the ultimate British picnic experience.