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Flaky, golden Sausage Rolls made with deliciously seasoned ground pork and wrapped in buttery store bought puff pastry.
This super EASY recipe works for any occasion, just roll, slice, and bake until golden and crisp on the outside and tender in the middle.
Sausage rolls are basically the United Kingdom’s answer to pigs in a blanket. Made with perfectly seasoned ground pork sausage wrapped in warm and flaky puff pastry, they’re WAY better than the American version made with mini hot dogs. It’s true.
This sausage roll recipe is simple, yet delicious. The key is seasoning ground pork yourself, rather than relying on pre-seasoned ground sausage. It also uses store-bought ready-rolled puff pastry because, honestly, who has time to make puff pastry from scratch? Not me.
Anyway, this is one of those recipes I love to bake for parties, holidays, or the occasional after school snack. You can make them as bite size as you’d like, or keep them a little longer (which is usually what I do when I’m not serving them for a crowd). They are delicious on their own, however, given my unwavering opinion that everything tastes better with at least one dipping sauce, ketchup and mustard are no brainers.
Table of Contents
Sausage Roll Ingredients
These sausage rolls use just a handful of simple ingredients, but each one plays an important role in flavor and texture.
- Ground pork – The base of the filling that keep the sausage rolls juicy and flavorful. This recipe uses plain ground pork. If you prefer to use pre-seasoned bulk pork sausage, reduce or skip the added seasonings, especially salt.
- Flavor and aromatics – We’re seasoning plain ground pork with a combination of finely minced onion, minced garlic, Dijon mustard, dried herbs (thyme, rosemary, sage), salt, pepper, and nutmeg. I’ve skipped the fennel on purpose because it’s not really my thing. If you’d like to add some, add 1-2 teaspoon of toasted funnel seeds.
- Egg – Helps bind the sausage mixture together. We’ll also brush an egg wash over the top of the pastries for a shiny, golden finish.
- All-Purpose Flour – To dust over your work surface to keep the puff pastry from sticking while you roll and shape the sausage rolls.
- Puff Pastry – Ready rolled puff pastry wraps for fast and easy work.
How to Make Sausage Rolls
The images below detail exactly how to make this recipe:
Start by mixing the ground pork with finely minced onion, garlic, dried herbs, Dijon mustard, salt, pepper, and one egg (1). Once the mixture is combined, add 1-2 ice cubes (2).
Why add ice to the sausage mixture? Ice helps keep the meat and fat nice and cold. It also adds a little extra moisture. Keeping everything cold helps the fat stay evenly distributed throughout the mixture, rather than melting out while you mix and shape the filling. The result is a juicier, more tender sausage texture. It also loosens the mixture slightly so it’s easier to pipe or shape into smooth, even logs for the sausage rolls.
Place the thawed puff pastry on a lightly floured surface and carefully roll out each sheet with a rolling pin just slightly. Cut each sheet in half lengthwise, then shape or pipe the sausage mixture into long logs along the edges (3). Brush a bit of egg wash over the pastry where where the edges will seal (4), roll the pastry tightly around the filling (5), and seal. Place the logs seam side down (6).
Transfer to the refrigerator to chill for 30-60 minutes if you have the time. The dough is easier to slice when cold (7). Remove from the refrigerator and slice each log into 4 to 6 pieces each (8) and score the top (make small shallow slits) with a sharp knife.
Transfer to a parchment lined baking sheet and brush the tops with remaining egg wash (9). Bake until the pastry is puffed and deep golden and the sausage is cooked through (10), about 20-25 minutes in a preheated 375F oven.
Note: Ground pork is fully cooked when it registers 160℉.
Dipping Sauces and Serving Ideas for Sausage Rolls
Are sausage rolls delicious enough to enjoy on their own? Absolutely. But will I take any opportunity to add a dipping sauce (or two)? One hundred percent. Serve them with classics like ketchup and mustard, or try them with:
- Honey mustard dipping sauce
- Homemade spicy mayo
- Warm and pourable cheese sauce or beer cheese
- Curry ketchup
And if you just so happen to serve them for breakfast (which I highly recommend) don’t forget the maple syrup. Yes, you guys, seriously! It’s the most epic balance of savory and sweet maybe ever.
More Bite-Size Favorites
If you try making this sausage roll recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Sausage Roll Recipe
Ingredients
- 1 pound ground pork
- 2 eggs, divided
- ¼ cup onion, finely minced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
- 1-2 tablespoons all-purpose flour
- 2 sheets puff pastry, thawed
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- In a large bowl, combine the 1 pound of ground pork, 1 egg, ¼ cup finely minced onion, 2 cloves of minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried sage, ½ teaspoon salt, ½ teaspoon pepper, and ⅛ teaspoon nutmeg. Stir until evenly mixed.
- Add 1-2 ice cubes and 2-3 tablespoons of cold water to the sausage mixture. Let the ice melt slightly, then stir. The mixture should be loose enough to pipe from a piping bag.
- Spoon the sausage mixture into a large piping bag and snip a 1/2 inch opening from the tip. Set aside.
- In a small bowl, whisk the remaining egg with a splash of water to make an egg wash. Set aside.
- Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it out with a rolling pin to smooth the seams. Cut the puff pastry in half lengthwise so you have two smaller sheets. (please see the step-by-step images in the full post for visual guidance if needed)
- Pipe a 1-inch thick line of sausage mixture along the long edge of each strip.
- Brush the opposite long edge with egg wash, then roll the pastry up tightly around the filling, ending with the egg washed edge on the outside to seal. Repeat with the second sheet of puff pastry so you have four long filled logs total.
- Refrigerate for 30-60 minutes (time allowing).
- Slice each long roll into 4-5 equal pieces and place them seam side down on the prepared baking sheet. Score the tops of each roll to allow steam to vent, then brush lightly with more egg wash.
- Bake for 20 to 25 minutes, or until the pastry is golden brown and the sausage is cooked through (160℉).
- Let the baked sausage rolls cool on the pan for about 5 minutes, then transfer to a wire rack.
- Serve warm with ketchup, mustard, and a sprinkle of freshly minced parsley, if desired.
Notes
- Ground pork is fully cooked when it registers 160℉.
- Keep it cold: For the best texture, keep the sausage mixture and puff pastry as cold as possible while you work. If the pastry starts to soften, pop it back in the fridge for a few minutes.
- Loosen the filling: A little ice and water in the sausage mixture keeps it cold and adds enough moisture so it pipes easily into smooth, even logs.
- Do not overfill: Aim for about a 1 inch thick line of sausage. Too much filling can cause the pastry to split or bake unevenly.
- Make ahead: Assemble the rolls, slice, and place on a baking sheet. Cover and refrigerate for up to 24 hours before baking.
- To store: Cool completely, then store leftover sausage rolls in an airtight container in the refrigerator for up to 3 to 4 days.
- To reheat: Reheat on a baking sheet in a 350 degree Fahrenheit oven for about 8 to 10 minutes, or until hot and crisp again. An air fryer at 350 works well too.
- To freeze (unbaked): Freeze sliced, unbaked rolls on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 2 to 3 months. Bake from frozen, adding a few extra minutes.
- To freeze (baked): Freeze fully cooled rolls in a single layer, then transfer to a freezer bag. Reheat in the oven until warmed through and flaky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
