📝 About This Recipe
A quintessential British bakery staple, these sausage rolls feature succulent, herb-flecked pork nestled within layers of buttery, shatteringly crisp puff pastry. This recipe elevates the classic humble snack by using high-quality sausage meat enhanced with aromatic sage, sweet onion, and a touch of nutmeg. Whether served warm from the oven or cold at a picnic, these rolls represent the pinnacle of savory comfort baking.
🥗 Ingredients
The Meat Filling
- 500 grams High-quality pork sausage meat (at least 80% pork content for best flavor)
- 1 Small yellow onion (very finely grated to provide moisture without chunks)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 1/2 cup Panko breadcrumbs (helps bind the juices)
- 1/4 teaspoon Ground nutmeg (adds a classic warm depth)
- 1/2 teaspoon Sea salt (adjust if sausage meat is already heavily seasoned)
- 1/2 teaspoon Black pepper (freshly cracked)
The Pastry & Assembly
- 500 grams All-butter puff pastry (chilled, pre-rolled sheets or a block)
- 1 large Egg (beaten with a splash of milk for the wash)
- 1 tablespoon Nigella seeds or Sesame seeds (for topping)
- 2 tablespoons Flour (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Line two large baking sheets with parchment paper to prevent sticking and ensure even browning.
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2
In a large mixing bowl, combine the sausage meat, grated onion, chopped sage, thyme, panko breadcrumbs, nutmeg, salt, and pepper.
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3
Using your hands, mix the filling thoroughly until all herbs and spices are evenly distributed. Do not overwork the meat or it will become tough.
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4
Lightly flour your work surface and roll out the puff pastry into a large rectangle, roughly 3mm thick. Cut the pastry lengthways into two long, even strips.
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5
Divide the meat mixture into two equal portions. Shape each portion into a long cylinder/sausage shape that runs the full length of each pastry strip.
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6
Position the meat logs slightly off-center on each pastry strip, leaving a 2cm border on one side.
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7
Brush the long edge of the pastry border with some of the beaten egg wash; this acts as the 'glue' to keep your rolls together.
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8
Carefully fold the pastry over the meat, pressing the edges together firmly. You can use the tines of a fork to crimp the seam for a decorative and secure seal.
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9
Using a sharp knife, cut each long log into 6 equal pieces (about 5-8cm long depending on preference). For 'party size' rolls, you can cut them smaller.
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10
Place the rolls onto the prepared baking sheets, seam-side down. Score the tops of the pastry 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 egg wash, ensuring full coverage for a deep golden finish.
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12
Sprinkle the tops with nigella seeds or sesame seeds for an extra layer of texture and visual appeal.
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13
Bake for 25-30 minutes, or until the pastry has puffed up significantly and is a rich, golden brown, 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 crisp up further.
💡 Chef's Tips
Always use 'all-butter' puff pastry for the best flavor and rise; vegetable fat versions lack the same richness. Keep your pastry as cold as possible until the moment it goes into the oven to ensure maximum 'puff'. Grate the onion instead of chopping it; this releases juices that keep the meat moist during the high-heat bake. If the meat seems too lean, add a tablespoon of cold water to the mix to ensure a juicy interior. Avoid over-filling the rolls, as the pastry needs enough room to wrap around and seal without bursting.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a sweet caramelized onion chutney. Pair with a crisp, cold hard cider or a pot of strong English Breakfast tea. Accompany with a simple green salad dressed in a light vinaigrette to cut through the richness. For a full meal, serve alongside roasted potato wedges and baked beans. These are excellent for lunchboxes; simply wrap in foil once completely cooled.