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Home » Meats » Easy Peasy British Sausage Rolls

Easy Peasy British Sausage Rolls

By Chula King · February 9, 2017 · Updated December 1, 2020 20 Comments

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Sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold in different sizes & for various occasions.

Sausage Rolls are classic British fare, that are as versatile as they are easy to make. They can be served hot or cold, in a canapé size as an appetizer or in as a larger roll for lunch, a snack or an entrée.

Easy Peasy British Sausage Rolls

In addition, the unbaked sausage rolls can be frozen for later use. Also, the cooked sausage rolls can be refrigerated, and reheated at a later time.

The key to a good sausage roll is good sausage. British sausage tends to be different from American sausage in several ways. First, British sausage often has a breadcrumb (a.k.a rusk) filler while its American counterpart doesn’t. Also, British sausage tends to have a finer grind and consistency than American sausage. Both the Master Taste Tester and I personally prefer British sausage to American sausage. Over time, we’ve experimented with trying to replicate British sausage, and think that we finally have a winner that’s super easy to make!

Ingredients for Sausage Rolls

I used the following ingredients for the Sausage Rolls: Puff pastry sheets, ground pork, hot bulk American sausage, breadcrumbs, Kosher salt, fresh sage, water, and egg (for the egg wash).

Ingredients

Making the Sausage 

To make the Sausage Rolls, I added the ground pork, bulk American sausage, breadcrumbs, salt, fresh chopped sage, and water to the bowl of my food processor fitted with a steel blade. I didn’t add any pepper because the bulk sausage that I used had plenty to flavor the entire batch. Had I used a regular sausage, I would have added pepper along with the other ingredients.

Ingredients in food processor

I processed the sausage mixture for about 20 seconds. Then I took a small piece, microwaved it for about 20 seconds and tasted it to see if additional seasonings were needed. The Master Taste Tester said that it was perfect! Next, I continued processing the mixture for another 30 seconds, until it reached the proper consistency. See how finely ground it is – almost like a pâté, which is how we like it. That’s it – British sausage with the food processor doing all the work!

British Sausage

UPDATE ON MAKING THE SAUSAGE (MAY 18, 2019) 

Since I posted this, I’ve changed the way that I make the sausage. I omit the packaged sausage and instead just use ground pork. To do this I add the following in my food processor, fitted with a steel blade: 1 pound of ground pork, 1/2 cup of dry breadcrumbs, 1 teaspoon of Kosher salt, 1 teaspoon of dry sage, 1/2 to 3/4 teaspoon freshly ground black pepper, dash of nutmeg, dash of mace and 1/3 cup of water. Then, I process the mixture for 30 seconds. Next, I take a small amount and cook it in the microwave. This takes about 30 seconds. After the sausage cools a bit, I taste it to see whether the seasonings need correcting. Generally, it’s perfect for my taste. Finally, I process the sausage for an additional 15 seconds. This makes incredible sausage rolls!

Making the Sausage Rolls

With the sausage made, I turned my attention to making the sausage rolls. I rolled out a thawed puff pastry sheet on a piece of floured wax paper to approximately 14 x 9-inches. Next, I cut the puff pastry in half, length-wise.

Cutting Puff Pastry

I placed a roll of sausage down the center of each piece of puff pastry. Then, I brought the sides of the puff pastry together to enclose the sausage. I pinched the puff pastry together to ensure that it was completely sealed.

Rolling sausage mixture in puff pastry

Because I was making the sausage rolls for dinner, I cut each log into four pieces. Then, to allow the steam to escape during baking, I cut 2 slits in each roll.

Cutting sausage rolls

I placed the sausage rolls on a rimmed baking sheet lined with non-stick aluminum foil. Finally, I brushed each one with egg wash, made by combining an egg with 1 tablespoon of water.

Brushing Egg Wash on Sausage Rolls

I baked the sausage rolls in a preheated 425° F oven for 25 minutes. The puff pastry rose nicely and was a golden brown, and the sausage was fully cooked. I let the sausage rolls cool for about 10 minutes before serving them.

Cooked Sausage Rolls

I served the Easy Peasy British Sausage Rolls with steamed fresh Brussel sprouts and Anytime Potatoes and Onions. They were absolutely delicious. Yum!

Easy Peasy British Sausage Rolls

If you’re looking for some more authentic British fare, try my Savory British Beef Olives, Sheppard’s Pie, or Cornish Style  Pasties.

I hope you liked this recipe for Easy Peasy British Sausage Rolls as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!

Easy Peasy British Sausage Rolls

Easy Peasy British Sausage Rolls

The sausage roll is classic British fare, that is as versatile as it is easy to make. It can be served hot or cold, in a canapé size as an appetizer or in a larger roll for lunch, a snack or an entrée.
4.87 from 23 votes
Print Pin Rate
Course: Appetizer, Brunch, Main Course
Cuisine: British
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 864kcal
Author: Chula King

Ingredients

  • 1 sheet puff pastry thawed
  • 1 pound (16 ounces, 454 grams) ground pork
  • 1/2 pound (8 ounces, 227 grams) hot bulk sausage (See Tips 1 and 2)
  • 1/2 cup (2.65 ounces, 75 grams) dry breadcrumbs
  • 1/3 cup (2.65 ounces, 75 grams) water
  • 1 1/2 teaspoons (0.35 ounces, 10 grams) Kosher salt
  • 2 Tablespoons (0.25 ounces, 7 grams) fresh sage, chopped

Instructions

Sausage (See Tip 2)

  • Add ground pork, bulk sausage, breadcrumbs, water, salt, and sage to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 28 ounces sausage.

Sausage Rolls

  • Preheat oven to 425° F.
  • Roll puff pastry sheet to approximately 14 x 9-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of 8 ounces of sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed.
  • Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal  slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil.
  • Brush with egg wash. Bake at 425° F for 20 to 25 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings.

Chula's Expert Tips

  1. If using regular sausage, add 1/2 to 1 teaspoon freshly ground black pepper.
  2. Rather than using prepared sausage, you can just use ground pork. If you want to go this route, add the following to your food processor fitted with a steel blade: 1 pound of ground pork, 1/2 cup of dry breadcrumbs, 1 teaspoon of Kosher salt, 1 teaspoon of dry sage, 1/2 to 3/4 teaspoon freshly ground black pepper, dash of nutmeg, dash of mace, 1/3 cup of water. Process for 30 seconds. Cook a small amount in the microwave and correct the seasonings. Process for an additional 15 seconds. This makes incredible sausage rolls. 

Nutrition

Calories: 864kcal | Carbohydrates: 37g | Protein: 34g | Fat: 63g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1547mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1.5mg | Calcium: 68mg | Iron: 4.1mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Filed Under: International, Meats, Sandwiches

Reader Interactions

Comments

  1. Mike says

    May 18, 2018 at 11:28 pm

    Can you let the sausage mixture sit overnight in the fridge?

  2. PudgeFactor says

    May 19, 2018 at 7:39 am

    Absolutely! Generally, I make a batch of the sausage mixture, cover it with plastic wrap, and put it in the refrigerator until I’m ready to use it.

  3. David Slade says

    January 13, 2019 at 7:52 pm

    You have no idea how much I miss British sausage rolls. This recipe was spot on and delicious. The instructions were easy. I will be trying other Pudgefactor recipes. Thank you.

  4. PudgeFactor says

    January 13, 2019 at 10:05 pm

    I’m so glad that you liked the sausage rolls. They are one of my favorites!

  5. Sean B says

    January 16, 2019 at 12:40 pm

    A real British sausage rolls recipe – thank you! I tried it without the hot sausage, added pepper; should have added more salt too. I went a bit too heavy on the meat, which wasn’t lean. Flattening the rolls cooked them through easier, they still puffed fine and the more balanced meat/pastry ratio tasted better. My aunt used to use milk “glaze” to restore flakiness on rolls out of the tin. Will be cooking these again!

  6. PudgeFactor says

    January 16, 2019 at 2:25 pm

    What a good idea to use milk as the glaze! I use milk for cheese and onion pie. I’ll have to try it on the sausage rolls. So glad that you liked them!

  7. A Cook says

    January 22, 2019 at 11:55 am

    Thank you so very much for sharing this recipe. I made these for our family’s lunch today and they all LOVED them. My husband is British and I’m always looking for recipes to create some of his favorites that can’t be bought here. I am so thankful to have found this on Pinterest. My husband and kids all said they tasted just like they came from a British bakery. That’s some pretty high praise.

  8. PudgeFactor says

    January 22, 2019 at 3:15 pm

    Wow – Thanks for letting me know. My husband is British as well and loves these sausage rolls!

  9. Renato says

    May 8, 2019 at 7:38 pm

    good morning
    may i know what hot bulk sausage is please ?

  10. PudgeFactor says

    May 8, 2019 at 9:12 pm

    Renato, bulk sausage is a prepared breakfast type sausage sold in the US. Since I posted the sausage rolls, I’ve started making my own sausage from just ground pork. To do this, I process the following in my food processor: 1 pound of ground pork, 1/2 cup of dry breadcrumbs, 1 teaspoon of Kosher salt, 1 teaspoon of dry sage, 1/2 to 3/4 teaspoon freshly ground black pepper, dash of nutmeg, dash of mace, 1/3 cup of water. Process for 30 seconds. Cook a small amount in the microwave and correct the seasonings. Process for an additional 15 seconds. This makes incredible sausage rolls. I keep thinking that I need to update the post with this! Chula

  11. Adrienne Ledvina says

    July 28, 2019 at 12:37 pm

    I made these shortly after returning from Scotland and craving the sausage rolls we’d pick up in the pastry shops. These turned out great and have been a big hit with the family. I tried the bulk sausage mix the first go round, and the only thing I’d like to improve is the texture/consistency. The rolls we had in Scotland had sausage that was much softer, almost mushy. Any tips for achieving a softer sausage?

  12. PudgeFactor says

    July 29, 2019 at 8:29 am

    Adrienne, I totally get your craving for sausage rolls! Personally, I like the finer, “mushy” texture of the British sausage more than the granular texture of US sausages. I would suggest trying the other approach where I use 100% ground pork rather than the 50-50 blend. If I can’t find ground pork, I make my own by adding 1 to 2 inch pieces of pork butt that I’ve cut up to my food processor fitted with a steel blade and process away. In about a minute, I have ground pork that I add the rest of ingredients to. Once I have all of the ingredients in the food processor, I find that the longer I process the mixture, the finer it becomes. I generally process for around 1 minute. Chula

  13. Ruth Thomas says

    September 26, 2019 at 4:32 pm

    I’m a little confused…your original recipe calls for 1 1/2 lbs. sausage, and your “new revised” calls for only 1 lb, yet uses the same amount of the rest of the ingredients. Is 1 1/2 lbs too much meat for the rolls or does it matter? We had sausage rolls in England and loved them, so thought I’d give your recipe a try, but didn’t want to use too much meat if you found the 1 lb. was better. Thank you!

  14. PudgeFactor says

    September 26, 2019 at 5:42 pm

    Ruth, after a lot of experimentation we actually prefer the revised recipe that uses 1 pound of ground pork. The ratio of the breadcrumbs to the meat in the revised recipe produces the very fine texture that we love about English sausage! I thought about replacing the original recipe with the revised recipe – maybe I should have done that!

    Chula

  15. Dale Cross says

    June 16, 2020 at 4:31 am

    Does it matter , homemade breadcrumbs or packet

  16. Chula King says

    June 16, 2020 at 7:14 pm

    Dale, I always use store-bought dry breadcrumbs.

    Chula

  17. Cindy says

    December 13, 2020 at 10:56 am

    Can these be made ahead of time and frozen? Then baked to order from frozen?

  18. Chula King says

    December 13, 2020 at 3:57 pm

    Cindy,

    Yes, they can definitely be made ahead of time and frozen. In fact, that’s what I often do. I add about 10 minutes to the cooking time if they go into the oven frozen.

    Chula

  19. Cathy says

    March 23, 2021 at 11:19 am

    5 stars
    These are really delicious! Due to my obsession with the British Baking Show, I had seen them on there several times and had been wanting to try to make them. I like your suggestion of buying the premade puff pastry! I followed your “revised” recipe exactly (except I did not have any mace on hand) and the seasoning was perfect just like it was. These were so easy to make and very tasty! Thank you!

  20. Chula King says

    March 23, 2021 at 1:10 pm

    Hi Cathy!

    I love to watch the British Baking Show as well! I’m so pleased that the sausage rolls turned out for you.

    Chula

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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