Classic British Sausage Rolls
Fresh from the oven, these Classic British Sausage Rolls are crisp, flaky, golden, and packed with juicy, savory sausage filling. The herby pork mixture is wrapped in buttery puff pastry and baked until beautifully golden. They make a delicious breakfast, brunch, party appetizer, or afternoon snack.
Ingredients
- 1 lb (450 g) pork sausage meat
- 1 sheet puff pastry, thawed
- 1 small onion, finely grated or finely chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sesame seeds, optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the pork sausage meat, onion, sage, thyme, garlic powder, black pepper, salt, and Worcestershire sauce. Mix until everything is evenly combined.
- Lightly flour your work surface and roll the puff pastry into a rectangle if needed.
- Cut the pastry lengthwise into two long strips.
- Divide the sausage mixture into two portions and shape each portion into a long sausage about the length of the pastry strips.
- Place one sausage log along the center of each pastry strip.
- Brush one edge of the pastry with a little beaten egg. Fold the pastry over the sausage filling and press the edges together to seal.
- Place the rolls seam-side down on the prepared baking sheet. Cut each long roll into smaller pieces, about 2–3 inches each.
- Beat the remaining egg with the milk and brush generously over the pastry. Sprinkle with sesame seeds if desired.
- Bake for 25–30 minutes, or until the pastry is puffed and deeply golden and the sausage filling is fully cooked.
- Remove from the oven and let them cool for 5–10 minutes before serving.
Serving Suggestions
Serve warm with ketchup, brown sauce, mustard, or your favorite dipping sauce. These sausage rolls are also delicious served cold and make an excellent addition to a party or picnic platter.
Tips
For the flakiest pastry, keep the puff pastry cold while working with it. Avoid overfilling the pastry, and make sure the edges are sealed well before baking.