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These sausage rolls are a big deal in our house – my husband lived in London as a kid and he loved getting sausage rolls from Gregg’s – and they’ve become a family favorite. Luke loves to make a ton to eat while watching soccer (we’re a Tottenham family), and always makes a big batch so we can freeze some and the kids can reheat them all week long for breakfast.
These British Sausage Rolls have a perfect flaky, buttery puff pastry wrapped around a seasoned sausage filling, and baked until golden brown with a little egg wash.
One bite and you’ll understand why my husband still makes these more than anything else – they are just as delicious as the grab and go kind we love when visiting the UK!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make British Sausage Rolls
Sausage rolls were originally made with shortcrust pastry, but it’s common for them to be made with puff pastry now – and a great easy timesaver. The buttery, flaky puff pastry is rolled over a perfectly seasoned blend of sausage and herbs, and baked to golden brown.
Game Day Sausage Roll Ingredients
To make this recipe, you’ll need:
- 1 sheet puff pastry, thawed – store-bought is perfect here; it bakes up flaky and golden every time
- 16 oz ground pork – the heart of the filling, and worth buying good quality since there’s nothing to hide behind
- ½ cup dry breadcrumbs – keeps the filling tender instead of dense
- 1 teaspoon sea salt – brings out all the other flavors
- 1 teaspoon dried sage – the herb that makes this taste like a real British sausage roll ½ teaspoon black pepper – a little warmth in every bite
- A dash of nutmeg and a dash of mace – the two spices behind that flavor you can’t quite place, but instantly recognize
- 3 oz water – keeps the filling moist and easy to work with
- 1 egg, for egg wash – brushed on top for that shiny, golden crust everyone reaches for first
How to Make Classic British Sausage Rolls at Home
One you’ve gathered your ingredients, we will use the following method:
Mix Sausage
In a food processor combine the sausage, breadcrumbs, spices, and water. Pulse together for 20-30 seconds to combine well. If your pork is lean (90%+) consider adding 1-2 tablespoons of butter. You want a well-mixed sausage but try not to overwork the meat.
My Pro Tip
Use pre-made breakfast sausage if you’re in a hurry.
If you’re in a hurry or don’t want to bother making your own sausage, use a pound of your favorite breakfast sausage. We grab Jimmy Dean often for this to save time, thats fine!
If you want to get really wild and adventurous you could try using different types of sausage like German sausage or Hot Italian Sausage.
Roll Out Pastry
On a floured surface, roll out one sheet of puff pastry to a rectangle that’s approximately 10” X 14”. Move the pastry onto your parchment paper-lined baking sheet, and then cut lengthwise down the middle, so you have two long strips of pastry.
Assemble Roll
Roll the sausage out in a long 1”-1 ¼” tube the length of each sheet of pastry, closer to one edge. Fold the pastry over the sausage and then crimp the edges together with a fork to create a seam.
Egg Wash
Cut the rolls into roughly even, 2”-3” sections, and use your knife to slice the top to release the steam. Brush with your egg wash before baking.
Bake & Enjoy!
Bake the sausage rolls in a 400 F oven for 25-30 minutes depending on your oven. You want the pastry to be deep golden brown and glossy and the pork to have reached an internal temperature of 165F.
Tips to Get The Best British Sausage Rolls (Simple and Authentic)
Add butter if your pork is lean. Add 1-2 tablespoons of butter to your sausage mixture if your ground pork is more than 85% lean to add more fat/flavor to your sausage.
Keep your pastry and your sausage cold. Try not to let your sausage or pastry get too warm, as the butter and fat will start to soften and it will be more difficult to work with. If your kitchen gets warm, keep your sausage in your fridge while you’re rolling out your dough, and vice versa. Your hands can also melt the butter and fat, so I recommend using food-safe gloves when you handle the sausage or pastry. I like this kind.
Add butter for lean pork. If your pork sausage is on the leaner side (over 85% lean), work in 1-2 tablespoons of butter so the filling stays juicy instead of drying out in the oven.
Keep everything cold – the pastry, the sausage, your hands if you can manage it. The colder the butter stays in that pastry, the flakier your rolls turn out.
Start With Good Sausage. Don’t skimp on the sausage quality here. This is a simple recipe with very few ingredients, so a good sausage really shows.
Seal Well. Take an extra few seconds to really press and seal those edges. It feels like a small thing, but it’s the difference between a sausage roll that holds together and one that leaks filling all over your baking sheet.
What to Serve With Sausage Rolls
These easy British sausage rolls are a delicious snack or portable breakfast. My son and husband love to eat them while they watch English soccer on Saturday mornings with a hot cup of cardamom coffee or a dalgona coffee!
These are a great addition to any bunch or holiday breakfast table. They’re great with huevos rancheros, fig and honey fruit salad or cheesy chorizo egg skillet.
These easy British sausage rolls are so versatile they’re also a great addition to your game day menu. These are delicious with my instant pot chicken wings and homemade blue cheese dip or my best easy spinach and artichoke dip recipe.
Sausage Roll FAQs
You can keep your cooked sausage rolls for up to four days in the refrigerator and freeze them for up to 3 months.
Place the sausage rolls on a baking sheet and heat in a 350oF oven for 10-15 minutes until the sausage is warm.
You can prepare the sausage rolls ahead of time, and then freeze them uncooked. Simply bake them from frozen at 425oF. Add 5-6 minutes to the cooking time if cooking from frozen.
Some fat in the sausage is necessary for flavor and moisture. If the pork is too lean, it might result in dry sausage rolls. You can add a little butter if needed.
Yes, you can make your ground pork sausage using a food processor. It’s typically done using Boston butt, cut into pieces, and processed before adding other ingredients.
No, the sausage is used uncooked. It cooks as the rolls bake in the oven.
Yes, they can be frozen either before or after baking. For pre-baked rolls, ensure they are cooled completely before freezing.
Bake them at 400 degrees F for the right puff pastry texture.
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Easy British Sausage Rolls
Equipment
Ingredients
- 1 sheet puff pastry, thawed
- 16 oz ground pork
- ½ cup dry breadcrumbs, 2.65 ounces
- 1 teaspoon sea salt
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- 1 dash ground nutmeg
- 1 dash ground mace
- 3 oz water
- 1 egg, for egg wash
Instructions
- Preheat the oven to 400° F.
- Combine the ground pork, breadcrumbs, water, and seasonings in a food processor and pulse together until well combined.
- Cook a small amount of the sausage to check your seasons, adjust as necessary. Refrigerate after mixing.
- On a floured surface roll out the sheet of puff pastry sheet. Work into a 10” x 14” or 15” rectangle. Place it on a parchment-lined baking sheet, and then cut in half lengthwise.
- Place a 1” – 1.5” roll of half of the sausage on each strip of pastry.
- Fold the pastry over the sausage and use a fork to seal the edges together.
- Cut each roll into 2”-3” sections, or your preferred size. Cut 2 to 3 diagonal slits in each piece to release the steam.
- Brush the pastry with egg wash.
- Bake at 400° F for 25 to 30 minutes. The sausage rolls are done when the pastry is deep golden brown and the sausage has reached an internal temperature of 165?. Allow to rest for 10 minutes before serving.
Notes
- Bake at 400 degrees for 25-30 minutes, until the pastry is deep golden brown
- If your sausage is on the leaner side, work in 1-2 tablespoons of butter to keep the filling juicy
- Keep the pastry and sausage cold before assembling for the flakiest results
- Press and seal the edges well to prevent the filling from leaking out during baking
- Baking from frozen? Increase the oven to 425 degrees and add 5-6 extra minutes
- Reheat leftovers at 350 degrees for 10-15 minutes rather than microwaving, to keep the pastry crisp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks good. FYI you preheat to 400F but the final instructions say 425F toward the bottom.
Thank you for pointing that out! Got it fixed!
Your measurement for water is missing the cups
I am so making these over the holidays. Thanks for sharing