Sausage rolls are proof that simple is best. Flaky, buttery puff pastry. Juicy, seasoned pork sausage. Baked until golden. That’s it. Perfect for dipping in mustard or ketchup. Make a batch. Watch them disappear.
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season Sausage (Optional)
In a bowl, mix sausage meat with onion, garlic, herbs, pepper, and salt if using.
Assemble Rolls
Roll puff pastry slightly to smooth out seams. Cut into 2 long rectangles (or 4 if making minis).
Shape sausage meat into a long log along one long edge of each rectangle (about 1 inch thick).
Brush the opposite edge with beaten egg. Roll pastry over the sausage, pressing to seal.
Cut & Score
Cut each log into 4 large rolls (or 8 minis). Place seam-side down on baking sheet.
Score the tops with a few shallow slits (for steam release). Brush with egg wash.
Bake
Bake 20-25 minutes (15-20 for minis) until pastry is golden brown and puffed and sausage is cooked through.
Serve
Cool slightly. Serve warm with mustard or ketchup. Eat with your hands. That’s the British way.
Summary
Prep Time: 15 min | Bake Time: 25 min | Total: 40 min
Yield: 8 large sausage rolls | Difficulty: Easy
Storage Notes
- Fridge: 4 days.
- Freezer (uncooked): 3 months. Bake from frozen (add 5-10 minutes).
- Reheat cooked rolls: Oven or air fryer at 350°F for 8-10 minutes.
- Never microwave — pastry gets sad and soggy.
