British
Sausage Roll
A classic British sausage roll with seasoned pork wrapped in crisp, golden puff pastry. Serve warm with English mustard, brown sauce, or a simple dressed salad.
Watch it madeGordon's Nightmares · 2:46
Ingredients
- Ready-rolled all-butter puff pastry160g
- Pork sausage meat200g
- Small onion, very finely chopped1/4
- Fresh breadcrumbs2 tbsp
- Fresh sage, finely chopped1 tsp
- English mustard1 tsp
- Ground white pepper1/4 tsp
- Beaten egg1
- Plain flour, for dusting1 tsp
Method
- Heat the oven to 200°C fan or 220°C conventional and line a baking tray with parchment.
- Mix the sausage meat, onion, breadcrumbs, sage, English mustard, and white pepper in a bowl until evenly combined.
- Lightly flour the work surface and unroll the puff pastry into a rectangle about 20 x 25 cm.
- Cut the pastry in half lengthways to make two long strips.
- Divide the sausage mixture into two equal portions and shape each into a long, even cylinder down the centre of each pastry strip.
- Brush one long edge of each pastry strip with beaten egg.
- Fold the pastry over the sausage meat and press the edges together firmly, placing the seam underneath.
- Trim the ends neatly, then slash the top of each roll 3 or 4 times with a sharp knife.
- Brush the pastry all over with beaten egg.
- Bake for 22 to 25 minutes until the pastry is deeply golden, puffed, and the sausage filling is cooked through.
- Rest for 5 minutes before serving warm.
Common questions
Can I substitute the pork sausage meat with another filling?
Yes. Use good-quality chicken, turkey, or vegetarian sausage meat, but keep the mixture fairly firm. If it seems soft or wet, add a little extra fresh breadcrumbs so the rolls hold their shape and don’t leak.
How do I know when sausage rolls are fully cooked?
They should be deeply golden, well puffed, and the pastry should feel crisp. Bake 22–25 minutes at the stated temperature, then rest 5 minutes. If unsure, cut into the thickest part to check the filling is no longer pink.
What are the most common mistakes when making sausage rolls?
Overfilling, sealing poorly, and not keeping the pastry cold are the main ones. Also avoid wet filling, which can make the pastry soggy. Chill the assembled rolls briefly before baking if your kitchen is warm.
Can I make sausage rolls ahead of time or freeze them?
Yes. Assemble and chill uncooked rolls for up to 24 hours, or freeze them unbaked on a tray, then bag once solid. Bake from frozen, adding about 10 minutes, until golden and cooked through.
What should I serve with British sausage rolls?
They’re great warm or at room temperature with English mustard, chutney, or pickles. Serve with a simple salad, soup, or as part of a picnic spread. They’re also good cut into smaller pieces for party food.