Here’s a traditional and irresistibly flaky British Sausage Roll recipe — perfect for snacks, parties, picnics, or afternoon tea!
🥖🇬🇧 Classic British Sausage Rolls
🧾 Ingredients (Makes ~12 small rolls):
-
1 sheet puff pastry (store-bought or homemade), thawed if frozen
-
450g (1 lb) pork sausage meat (or high-quality sausages with skins removed)
-
1 small onion, finely chopped (optional)
-
1 garlic clove, minced (optional)
-
1 tsp dried sage (or fresh parsley/thyme)
-
Salt & black pepper, to taste
-
1 tsp Dijon or English mustard (optional, for a flavor boost)
-
1 egg, beaten (for egg wash)
🔪 Instructions:
1. Preheat oven to 200°C (400°F) (180°C fan) and line a baking tray with parchment paper.
2. Prepare the filling
In a bowl, mix sausage meat with onion, garlic, herbs, mustard (if using), and season to taste. Mix until evenly combined.
3. Prepare the pastry
-
Roll out puff pastry into a rectangle (about 10×12 inches).
-
Cut the pastry in half lengthwise to create two long strips.
4. Assemble the rolls
-
Divide the sausage mixture in half and form two long logs.
-
Place a sausage log along the center of each pastry strip.
-
Fold the pastry over the filling, sealing the edges with beaten egg.
-
Flip the seam to the bottom and cut into 2–3 inch pieces.
5. Score & brush
-
Lightly score the tops with a sharp knife (for decoration).
-
Brush with egg wash for golden color.
6. Bake
Place on a baking tray and bake for 20–25 minutes, or until golden brown and cooked through.
🧊 Storage:
-
Fridge: Store cooked rolls for up to 3 days.
-
Freeze: Freeze raw or baked rolls. Reheat from frozen at 180°C for 15–20 minutes.
🧀 Optional Variations:
-
Add a little grated cheddar or caramelized onions.
-
Use vegetarian sausage for a meatless version.
-
Sprinkle tops with sesame seeds or poppy seeds for a bakery finish.