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A close-up view of several golden-brown, flaky pastry Sausage Rolls, freshly baked and arranged on a serving board.

Classic Homemade Sausage Rolls

These classic homemade sausage rolls feature a richly seasoned pork filling encased in flaky, golden puff pastry, perfect for parties, picnics, or a satisfying snack. Easy to prepare and utterly delicious, they're a true crowd-pleaser.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: British, European
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Sausage Filling
  • 500 g Pork sausage meat good quality, or sausages with casings removed
  • 1 small Onion very finely minced
  • 1 tbsp Fresh sage finely chopped (or 1 tsp dried sage)
  • 1 tsp English mustard or Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • Pinch Ground nutmeg
  • 1 tbsp Breadcrumbs optional, for binding
For the Pastry & Glaze
  • 375 g Ready-made puff pastry 1 sheet, chilled
  • 1 large Egg beaten, for egg wash
  • 1 tbsp Milk optional, for egg wash
  • Sesame seeds or poppy seeds optional, for topping

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Pastry Brush

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine the pork sausage meat, finely minced onion, chopped fresh sage, English mustard, salt, black pepper, and ground nutmeg. If using, add breadcrumbs. Mix thoroughly with your hands until all ingredients are well combined and evenly distributed.
Assemble the Sausage Rolls
  1. Unroll the puff pastry sheet onto a lightly floured surface or directly onto a piece of parchment paper. If using a block of pastry, roll it out into a rectangle approximately 30cm x 25cm (12 inches x 10 inches).
  2. Divide the sausage meat mixture in half. Form each half into a long, even log, approximately the length of the pastry sheet. Place one log along one long edge of the pastry, about 1 inch (2.5 cm) from the edge.
  3. Fold the pastry over the sausage meat log, ensuring it's snugly wrapped. Press down gently along the seam to seal it completely. Using a sharp knife or pizza cutter, cut along the sealed edge to separate the first sausage roll. Repeat this process with the second sausage log and the remaining pastry.
  4. Cut each long sausage roll into 6 equal pieces (or desired size, e.g., 3 larger rolls or 12 mini ones). Place the rolls seam-side down on a baking sheet lined with parchment paper, leaving some space between them.
  5. In a small bowl, whisk the egg with the milk (if using) to create an egg wash. Brush the tops and sides of the sausage rolls generously with the egg wash. If desired, sprinkle with sesame or poppy seeds for extra flavour and texture.
Bake the Sausage Rolls
  1. For flakier pastry, chill the assembled sausage rolls in the refrigerator for 15-20 minutes. This helps the pastry hold its shape and puff up beautifully during baking. (Optional but recommended)
  2. Preheat your oven to 200°C (400°F) / 180°C Fan / Gas Mark 6.
  3. Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the sausage meat is cooked through (internal temperature of 71°C/160°F).
  4. Remove from the oven and let cool slightly on the baking sheet before serving. They are delicious warm or cold.

Notes

For a vegetarian alternative, replace pork sausage meat with a plant-based sausage mixture. Sausage rolls can be prepared ahead: assemble them, then wrap tightly and freeze unbaked. When ready to bake, brush with egg wash and bake from frozen at the same temperature for an extra 10-15 minutes. Store any leftover baked sausage rolls in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or air fryer if desired.