📝 About This Recipe
A quintessential British classic, these sausage rolls feature juicy, herb-flecked pork nestled within layers of shatteringly crisp, buttery puff pastry. This recipe elevates the humble bakery staple into a gourmet brunch centerpiece by using high-quality sausage meat enhanced with caramelized onions and fresh sage. Perfect for a sophisticated breakfast spread or a cozy weekend brunch, they offer the ultimate balance of savory richness and delicate texture.
🥗 Ingredients
The Meat Filling
- 500 grams High-quality pork sausage meat (or skins removed from high-quality links)
- 1 small Yellow onion (very finely minced)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 1/2 teaspoon Garlic powder
- 1/4 cup Panko breadcrumbs (to help bind juices)
- 1 teaspoon Worcestershire sauce (for umami depth)
- 1/2 teaspoon Sea salt and black pepper (adjust to taste)
Pastry and Assembly
- 1 sheet All-butter puff pastry (approx. 320g, chilled)
- 1 large Egg (beaten for egg wash)
- 1 teaspoon Nigella seeds or Sesame seeds (for topping)
- 1 tablespoon Dijon mustard (optional, for brushing the pastry)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Line a large baking sheet with parchment paper to ensure the pastry doesn't stick.
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2
In a small skillet over medium heat, sauté the finely minced onion with a touch of oil for 5-7 minutes until soft and translucent. Allow it to cool completely before adding to the meat.
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3
In a large mixing bowl, combine the pork sausage meat, cooled onions, chopped sage, thyme, garlic powder, panko breadcrumbs, and Worcestershire sauce.
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4
Season the mixture with salt and a generous amount of cracked black pepper. Use your hands to gently mix until just combined; do not overwork the meat or it will become dense.
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5
Unroll your chilled puff pastry sheet onto a lightly floured surface. If the pastry is too thick, roll it out slightly into a rectangle of roughly 25cm x 35cm.
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6
Cut the pastry rectangle in half lengthways to create two long, narrow strips.
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7
Optional: Lightly brush a thin layer of Dijon mustard down the center of each pastry strip for an extra kick of flavor.
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8
Divide the sausage mixture into two equal portions. Shape each portion into a long cylinder and place it down the center of each pastry strip.
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9
Brush one long edge of each pastry strip with the beaten egg wash.
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10
Fold the pastry over the meat, pressing the egg-washed edge onto the other side to seal. Use a fork to crimp the edges firmly for a decorative and secure seal.
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11
Brush the tops of the long rolls generously with the remaining egg wash. This is the secret to that deep mahogany shine.
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12
Sprinkle the nigella or sesame seeds over the top. Cut each long roll into 6-8 individual pieces, depending on your preferred size.
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13
Place the rolls onto the prepared baking sheet, leaving at least 2 inches of space between them to allow for pastry expansion.
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14
Bake for 25-30 minutes, or until the pastry is puffed and golden brown and the meat is cooked through (internal temperature should reach 75°C/165°F).
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15
Transfer to a wire rack to cool for 5 minutes before serving. This prevents the bottom from becoming soggy.
💡 Chef's Tips
Always use 'all-butter' puff pastry for the best flavor and lift; vegetable fat versions lack the richness needed for this dish. Ensure your meat filling is completely cold before placing it on the pastry to prevent the butter in the dough from melting prematurely. For a cleaner cut, chill the assembled long rolls in the freezer for 10 minutes before slicing into individual portions. If you find the bottom of your rolls getting soggy, bake them on a wire rack placed inside the baking tray to allow air circulation. Don't skip the breadcrumbs—they act as a sponge for the delicious juices, keeping the pastry crisp and the meat moist.
🍽️ Serving Suggestions
Serve warm with a side of spicy tomato chutney or high-quality English brown sauce. Pair with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. Accompany with a steaming cup of Earl Grey tea or a spicy Bloody Mary for the perfect brunch experience. Serve alongside soft-boiled eggs for a complete and hearty breakfast platter. Add a small bowl of honey mustard for dipping if serving as 'mini' versions for a crowd.