Golden, flaky, and packed with seasoned sausage, these homemade sausage rolls are a comfort food classic with a global twist. Whether you’re serving them at a cozy brunch or as a party snack, they bring a satisfying balance of crisp pastry and juicy filling.
Pair them with Avocado Salmon Salad for a fresh, vibrant contrast, or serve alongside Potion Punch for a playful, spooky-themed gathering. Their versatility makes them perfect for both casual snacking and elegant entertaining.
Don’t be afraid to experiment—try different sausage blends, add a touch of spice, or brush the pastry with egg wash for extra shine. Every bite is a chance to explore new flavors and textures!
What I Didn’t Expect About This Recipe!
- They taste so good, I find myself making them for every occasion, from game nights to weekend brunches!
- I was amazed at how easy it is to make a bakery-style snack at home—flaky, crisp, and irresistibly buttery.
- The filling can be easily customized with different spices, herbs, or even a hint of cheese for extra depth.
- Freezing them before baking was a game-changer—now I always have a batch ready for last-minute guests.
Sausage Rolls Recipe
Sausage rolls combine seasoned ground pork with flaky puff pastry for a delicious, savory treat. The sausage mixture is wrapped in pastry, brushed with egg wash, sprinkled with sesame seeds, and baked until golden brown. Perfect as a snack, appetizer, or party food.
Equipment
- Pastry brush
- Mixing bowl
- Baking sheet
- Fork
- Plastic wrap
- Rolling pin
Ingredients
- 1 clove crushed garlic
- 1 lb ground pork
- 2 tsp Sesame seeds for garnish
- 1 tsp water
- 2 tbsp finely minced onion
- 1 tbsp dry bread crumbs
- ¼ tsp dried thyme
- ⅛ tsp freshly grated nutmeg
- 1 tbsp minced fresh sage
- ½ tsp freshly ground black pepper
- ⅛ tsp cayenne pepper
- ¼ tsp ground coriander
- 1¼ tsp kosher salt, or to taste
Instructions
- In a mixing bowl, combine ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne, and nutmeg, mixing with a fork until evenly distributed.
- Divide the mixture in half, shaping each into a cylinder using damp fingers.
- Wrap each in plastic wrap and refrigerate.
- Whisk egg with water for the egg wash.
- Separate semi-frozen puff pastry into thirds, halving one of the thirds lengthwise.
- Bring pastry to room temperature.
- Brush a 2-inch strip of egg wash along one long edge of the two larger pastry pieces, then overlap with the narrower pieces to form two wider sheets.
- Lightly flour two sheets of parchment paper and roll out the dough evenly between them.
- Remove the top sheet, then flatten the long edges slightly.
- Place a sausage log at the end of one pastry sheet and roll it up, brushing the far edge with egg wash to seal.
- Repeat with the second roll and place seam-side down on parchment.
- Freeze for 10 minutes until firm.
- Preheat the oven to 375°F (190°C) and line a baking sheet with a silicone mat.
- Transfer the rolls to a floured surface, brush the tops and sides with egg wash, and cut each roll into eight pieces.
- Sprinkle with sesame seeds and place them seam-side down on the baking sheet, pressing slightly to keep them upright.
- Bake for about 30 minutes until golden brown with crisp, flaky pastry.
Notes
- Use high-quality puff pastry for the best flaky texture and rise.
- Try adding shredded cheese to the sausage mixture for extra flavor.
- If making ahead, assemble the rolls and freeze before baking; bake straight from frozen with a few extra minutes.
- Experiment with different seasonings like fennel seeds or smoked paprika for a unique twist.
| Nutrition | Value |
| Calories | 301kcal |
| Carbohydrates | 15g |
| Fibre | 1g |
| Fat | 21g |
| Protein | 13g |
| Cholesterol | 57g |
