📝 About This Recipe
A quintessential British classic, these sausage rolls feature a succulent, herb-flecked pork filling encased in layers of shatteringly crisp, buttery puff pastry. This recipe elevates the humble snack into a gourmet experience by using high-quality red meat and aromatic aromatics like sage and nutmeg. Perfect for festive gatherings or a sophisticated lunch, they offer a nostalgic, savory bite that is impossible to resist.
🥗 Ingredients
The Meat Filling
- 1.5 lbs High-quality ground pork (80/20 lean to fat) (cold)
- 4 slices Smoked streaky bacon (very finely minced)
- 1 small Yellow onion (grated and moisture squeezed out)
- 2 Garlic cloves (minced into a paste)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 1 teaspoon Fresh thyme leaves (chopped)
- 1/4 teaspoon Ground nutmeg
- 1/2 cup Panko breadcrumbs (acts as a binder)
- 1 tablespoon Dijon mustard
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
The Pastry and Assembly
- 2 sheets All-butter puff pastry (thawed but very cold)
- 1 large Egg (beaten with a splash of water for egg 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 400°F (200°C). Line two large baking sheets with parchment paper to ensure the pastry doesn't stick.
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2
In a large chilled mixing bowl, combine the ground pork, minced bacon, grated onion, and garlic paste.
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3
Add the sage, thyme, nutmeg, breadcrumbs, Dijon mustard, salt, and pepper to the meat mixture.
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4
Using cold hands, mix the ingredients until just combined. Do not overwork the meat, or the texture will become tough and rubbery.
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5
Lightly flour your work surface and roll out one sheet of puff pastry into a rectangle roughly 10x12 inches.
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6
Cut the pastry sheet in half lengthways to create two long, narrow strips.
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7
Divide the meat mixture into four equal portions. Shape one portion into a long log and place it down the center of one pastry strip.
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8
Brush one edge of the pastry strip with the egg wash. Fold the pastry over the meat, pressing the edges together to seal.
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9
Use a fork to crimp the sealed edge for a decorative look and a secure bond. Repeat with the remaining pastry and meat.
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10
Cut each long log into 3 large rolls or 6 mini party-sized rolls using a very sharp serrated knife.
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11
Place the rolls on the prepared baking sheets. Brush the tops generously with the egg wash for that signature golden sheen.
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12
Score the top of each roll 2-3 times with a knife 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 puffed and deep golden brown, and the internal temperature of the meat reaches 160°F (71°C).
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14
Transfer to a wire rack to cool for at least 5-10 minutes. This allows the juices to settle and the pastry to crisp up further.
💡 Chef's Tips
Use 'all-butter' puff pastry for the best flavor and lift; vegetable fat versions lack the same richness. Always keep your pastry cold; if it gets too soft, pop it in the fridge for 10 minutes before continuing. Grating the onion instead of chopping it ensures it melts into the meat and provides moisture without chunky bits. For an extra flavor punch, try adding a tablespoon of caramelized onion chutney directly into the meat mix. Avoid over-mixing the meat; use a light touch to keep the filling succulent and airy.
🍽️ Serving Suggestions
Serve warm with a side of spicy English mustard or a tangy tomato chutney. Pair with a crisp, cold hard cider or a light Pale Ale to cut through the richness of the pastry. Accompany with a simple arugula salad dressed in lemon vinaigrette for a complete lunch. For a traditional touch, serve alongside a pile of pickled onions and sharp cheddar cheese. Excellent as a portable snack for picnics or a rustic addition to a charcuterie board.