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These easy British sausage rolls are a tasty and quick treat that makes a portable breakfast or lunch, or a wonderful game day treat – just like the British-style sausage rolls from shops across the UK and Australia!
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Easy British Sausage Rolls
Sausage rolls are a beloved staple in Britain – they are one of the first things my husband reaches for the minute we land in the UK. The flaky crust and the moist, meaty sausage will have everyone in your house craving them! My husband
Over the pond, they’re eaten hot or cold, for breakfast, lunch, or dinner. One well-known grocery chain sells 2.5 million sausage rolls per week! That’s over a 140 million sausage rolls consumed every year.
Sausage rolls were originally made with shortcrust pastry, but it’s common for them to be made with puff pastry now – and a great easy timesaver.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. They are awesome for breakfast, lunch, or dinner – we love serving them at picnics or tailgates since they are really portable and aren’t too messy or fussy to serve for a group.
This recipe is super fast and super easy to make. My son and husband love to eat them while watching Tottenham (go Spurs!) on Saturday mornings, but even my picky daughter will grab one for a snack or a portable breakfast.
How to make Easy British Sausage Rolls
To make this recipe, you’ll need:
- Puff Pastry – Puff pastry is a laminated dough that is made from folding butter into flour, rolled thin, folded over, and re-rolled. This process creates an incredibly delicious and flaky pastry crust. I used pre-made sheets, but if you’re adventurous try making it yourself.
- Ground Pork – Pork sausage is traditional in a good British sausage roll. Since I was going for a particularly authentic British flavor, I opted to make my own sausage. If you’re in a hurry use pre-made pork breakfast sausage. I find the ground pork at my local market to be on the lean side, so I added a couple of pats of butter to increase the fat content of the sausage.
- Bread Crumbs – Breadcrumbs are essential in meatloaves, meatballs, and loose sausage because they keep the meat’s texture light and not too dense. They absorb the cooking juices and fats that are released by the cooking process to keep your sausage flavorful and juicy.
- Salt and Pepper – Salt and pepper are vital to the seasoning of the sausage. I always use freshly cracked black pepper and French sea salt.
- Sage – Sage is a wonderfully aromatic herb that brings a mild earthy flavor to the sausage.
- Nutmeg – Nutmeg is a slightly sweet, earthy tang to the sausage, and is just right for the authentic British sausage flavor profile I’m looking for.
- Mace – Mace, and nutmeg are commonly used together in European cooking. Nutmeg is the seed, and mace is the ground husk of the same fruit. Mace has a subtle, slightly spicy flavor.
- Egg – The beautiful shiny lacquered brown finish on cooked puff pastry comes from the use of an eggwash on the outside of the pastry.
One you’ve gathered your ingredients, we will use the following method:
- Prep 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. I would recommend cooking a spoonful in a pan or the microwave to taste for consistency and appropriate seasoning levels.
- Prep 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 sausage rolls. 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. 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 and 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 165oF. Remove from the oven and let cool before you enjoy!
Tips and Tricks to Perfect Easy Sausage Rolls:
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.
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. If you want to get really wild and adventurous you could try using different types of sausage like German sausage or Hot Italian 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.
Quality Sausage Meat: Use high-quality sausage meat for the best flavor.
Seasoning: Enhance the meat with herbs and spices if it’s not already seasoned.
Puff Pastry: Use good quality puff pastry; it should be cold but pliable.
Egg Wash: Brush the pastry with egg wash for a golden finish.
Avoid Overfilling: Too much filling can make the rolls burst while baking.
Proper Sealing: Ensure the edges are well sealed to prevent the filling from leaking.
Baking: Bake until the pastry is puffed and golden, and the meat is cooked through.
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.
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.
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Easy British Sausage Rolls
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 1 pound 16 ounces ground pork
- ½ cup 2.65 ounces dry bread crumbs
- 1 teaspoon Kosher salt
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- Dash of ground nutmeg
- Dash of mace
- ? cup 2.65 ounces 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 425° 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.
I am so making these over the holidays. Thanks for sharing