Sausage rolls are a beloved British snack that has charmed its way into palates around the world! Bursting with seasoned pork enveloped in flaky, buttery puff pastry, these treats promise to be a hit at any gathering.

With roots tracing back to the early 19th century in London, sausage rolls have become a staple of British bakeries, pubs, and family gatherings.

Whether you’re enjoying a casual picnic or hosting an elegant cocktail party, sausage rolls always impress! The best part? The recipe may seem sophisticated, but it’s incredibly simple to make.

Get ready to discover your new favorite party starter!

Why You’ll Love These Sausage Rolls

Party-Perfect: These handheld delights are a fantastic choice for entertaining, needing no plates or utensils. They’re suitable for anything from game-day spreads to refined cocktail soirées.

Savory Symphony: The delightful combination of buttery, flaky pastry with a perfectly seasoned sausage filling creates a taste that’s truly irresistible.

Make Ahead: You can prepare these rolls in advance and freeze them for up to three months before baking, making them a lifesaver for busy hosts.

British Classic with a Twist: While these rolls boast a rich British heritage, this recipe adds a contemporary flair with herbs and mustard, elevating their traditional appeal.

Ingredients

• Frozen Puff Pastry Sheets: The foundation for golden, crispy saussage rolls. Remember to thaw before using.
• Pork Sausage: The heart of the filling. You can use ground pork sausage or remove the casings from sausages.
• Onion and Garlic: These aromatics add depth and a traditional flavor profile.
• Dried Thyme and Dried Sage: Classic herbs that beautifully complement the pork.
• Salt and Black Pepper: Essential seasonings that highlight all the rich flavors.
• Plain Breadcrumbs: These help bind the filling together and absorb extra moisture.
• Dijon Mustard: Adds a tangy note that enhances the sausage filling.
• Egg: This helps seal the pastry edges and adds a beautiful golden hue when brushed on top.
• Milk: Creates a richer golden color during baking.
• Sesame Seeds or Poppy Seeds: Optional, for added visual interest and slight crunch.

How to Make Sausage Rolls

Making sausage rolls is easier than you might think! Follow these simple steps:

1. Prepare the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.

2. Combine the Filling Ingredients

In a mixing bowl, combine the pork sausage, finely chopped onion, minced garlic, thyme, sage, Dijon mustard, salt, and pepper. Mix until well blended. If the mixture seems too dry, add a splash of milk or a teaspoon of Dijon mustard to retain moisture.

3. Prepare the Puff Pastry

On a lightly floured surface, lay out your thawed puff pastry sheets. If they are wrinkled, gently roll them out without altering their size significantly.

4. Shape the Sausage Logs

Divide the sausage mixture into two equal parts and shape each into a long log that matches the length of each pastry sheet. Place one sausage log along the long edge of each sheet.

5. Brush and Roll

Using a brush, apply beaten egg to the opposite edge of the pastry to help seal it. Roll the pastry tightly over the sausage filling, making sure to seal the edges well. The seam should be on the bottom.

6. Cut and Arrange

With a sharp knife, slice each roll into six equal pieces or to your preferred size. Lay them out on your prepared baking sheet, ensuring there’s space between each roll.

7. Glaze and Garnish

Brush the tops of the rolls with the remaining beaten egg or an egg combined with milk. If you like, sprinkle sesame or poppy seeds on top for an extra touch.

8. Score and Bake

Lightly score the tops of each roll with a knife to allow some steam to escape. Bake in your preheated oven for 25-30 minutes, or until the pastry is nicely puffed and golden brown, with the sausage filling fully cooked.

9. Cool and Serve

Once baked, allow the sausage rolls to cool slightly on the baking sheet before serving. They taste delightful warm or at room temperature.

Tips for the Best Sausage Rolls

Here are some tried-and-true tips to ensure your sausage rolls are absolutely perfect:

• Treat Yourself: Opt for high-quality pork sausage for the best flavor, or try seasoned variations like spicy Italian for a unique twist.
• Thaw the Pastry Properly: Ensure your puff pastry is thawed but still cold to make it easier to handle and obtain that flaky texture; over-thawing can make it sticky.
• Chop Chop! Finely chop the onion and garlic to ensure they mix well into the sausage filling, giving it a smooth texture.
• Give Them Some Depth: Incorporate a teaspoon of Dijon mustard into the filling for a hint of tang that elevates the flavor.
• Roll ‘Em Nice and Tight: When wrapping the pastry around the sausage, make sure it’s snug to prevent spillage during baking.
• Pick Your Favorite Dippers: Sausage rolls pair beautifully with various dips such as honey mustard, garlic aioli, spicy ketchup, barbecue sauce, or sweet chili sauce.
• Try Tasty Variations: Experiment with different fillings such as chicken sausage, turkey sausage, lentils, or mushrooms. Adding cheese, like cheddar or feta, can also introduce a delightful richness!

How to Store

Here’s how to keep any leftover rolls fresh for your next snack!

To Store:

Allow the rolls to cool completely to room temperature. Store them in an air-tight container lined with paper towels in the refrigerator for up to four days. The paper towels will help absorb moisture, preserving the pastry’s flakiness.

To Freeze:

Arrange unbaked sausage rolls on a parchment-lined tray and freeze for 1-2 hours until solid. Then transfer them to a freezer bag where they can stay for up to three months. When you’re ready to bake, brush the frozen rolls with an egg wash and add an extra 10 minutes to your baking time.

To Reheat:

To reheat, place the sausage rolls on a wire rack or a preheated baking tray at 350°F (175°C) for 8-10 minutes, or until they are hot throughout. For a quick option, try heating them in an air fryer at 350°F for about 6-8 minutes.