📝 About This Recipe
A quintessential British classic, these sausage rolls feature succulent, herb-flecked pork meat encased in a shatteringly crisp, buttery puff pastry. This recipe elevates the humble high-street snack into a gourmet experience by using high-quality sausage meat and a hint of caramelized onion for depth. Perfect for picnics, parties, or a comforting lunch, they offer a satisfying contrast between the rich, juicy filling and the light, airy layers of pastry.
🥗 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 salt and fat)
- 1/2 Red onion (finely diced and softened in a pan)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/4 cup Breadcrumbs (Panko or fresh white breadcrumbs)
- 1 teaspoon Dijon mustard (adds a subtle tang)
- to taste Salt and Black Pepper (be generous with the pepper)
The Pastry and Assembly
- 1 pack All-butter puff pastry (approx 320g, pre-rolled and chilled)
- 1 large Egg (beaten for the egg wash)
- 1 tablespoon Nigella seeds or Sesame seeds (for topping)
- 1 tablespoon 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 tray with parchment paper to prevent sticking.
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2
In a small frying pan over medium heat, sauté the finely diced red onion with a tiny splash of oil until soft and translucent (about 5 minutes). Let it cool completely before adding to the meat.
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3
In a large mixing bowl, combine the pork sausage meat, minced bacon, cooled onions, sage, thyme, nutmeg, breadcrumbs, and Dijon mustard.
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4
Season the mixture with a good pinch of salt and a generous amount of cracked black pepper. Use your hands to mix everything thoroughly until well combined.
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5
Unroll the chilled puff pastry onto a lightly floured surface. If it's a standard rectangular sheet, cut it in half lengthways to create two long, narrow strips.
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6
Divide the meat mixture into two equal portions. Shape each portion into a long 'sausage' log that runs the full length of each pastry strip, positioning it slightly off-center.
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7
Brush the wider edge of the pastry strips with some of the beaten egg; this will act as the glue to seal your rolls.
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8
Carefully fold the pastry over the meat, pressing down firmly on the edge where the pastry meets to seal it. You can use the tines of a fork to crimp the edge for a decorative finish.
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9
Using a sharp knife, cut each long roll into 6 equal pieces (or smaller 'party' sizes if preferred). Trim the very ends for a neat look.
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10
Place the rolls onto the prepared baking tray, seam-side down. Score the tops of the rolls 2-3 times with a knife to allow steam to escape.
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11
Generously brush the tops and sides of each roll with the remaining beaten egg wash. This ensures a deep golden, professional shine.
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12
Sprinkle the tops with nigella seeds or sesame seeds for texture and a beautiful visual contrast.
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13
Bake in the center of the oven for 25-30 minutes, or until the pastry is puffed up and deeply golden, and the meat is cooked through.
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14
Transfer the rolls to a wire rack to cool for at least 10 minutes. This allows the juices to settle and the pastry to stay crisp.
💡 Chef's Tips
Always use 'all-butter' puff pastry for the best flavor and rise; vegetable fat versions lack the same richness. Ensure your meat filling is cold when it hits the pastry to prevent the butter in the dough from melting prematurely. For a smoother texture, you can pulse the filling ingredients in a food processor, but don't overwork it into a paste. If the pastry feels too soft or warm while handling, pop the assembled rolls in the fridge for 15 minutes before baking. To check if they are done, the internal temperature of the meat should reach 75°C (165°F).
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a sweet caramelized onion chutney. Pair with a crisp green salad tossed in a light vinaigrette to cut through the richness. For a classic British 'pub' experience, serve alongside a cold pint of Pale Ale or Cider. Pack them in a lunchbox with apple slices and cheddar cheese chunks. They are equally delicious at room temperature for picnics or as a grab-and-go snack.