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 a larger roll for lunch, brunch, or a snack.
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.
About British Sausage
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 bread crumb or 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.
Experimentation for the Perfect British Sausage
Over time, I’ve experimented with trying to replicate British sausage. I think that I finally have a winner that’s super easy to make and absolutely delicious!
Initially, I made the British sausage by using a combination of bulk American sausage and ground pork. When I first blogged about the British Sausage Rolls in 2017, I used the recipe developed with the combination of American sausage and ground pork.
Over time, however, I continued experimenting and ultimately decided to omit the American sausage and focus on making the sausage with just ground pork and seasonings.
This post is updated to include the British sausage made without adding any American sausage. Also, I’ve added new photographs, enhanced text, and a Web Story showing how I make these tasty sausage rolls.
For anyone interested, however, my original recipe using American sausage and British sausage which was posted in 2017 included the following:
- 1 pound (16 ounces, 454 grams) ground pork
- ½ pound (8 ounces, 227 grams) hot bulk sausage
- ½ cup (2.65 ounces, 75 grams) dry bread crumbs
- ⅓ cup (2.65 ounces, 75 grams) water
- 1 ½ teaspoons (0.35 ounces, 10 grams) Kosher salt
- 2 Tablespoons (0.25 ounces, 7 grams) fresh sage, chopped
Here’s What You’ll Need: Ingredients for Sausage Rolls
- For the Sausage: For the sausage, I used ground pork, dry bread crumbs, ground nutmeg, ground mace, Kosher salt, dried sage, black pepper, and water.
- For the Pastry: I used store-bought puff pastry sheets to enclose the sausage.
Here’s How I Made the Sausage
- To make the sausage, I added ground pork, bread crumbs, salt, pepper, dried sage, nutmeg, mace, and water to the bowl of my food processor fitted with a steel blade.
- 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!
Here’s How I Made 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 floured surface to approximately 14 x 10-inches. Next, I cut the puff pastry in half, length-wise.
- 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.
- I cut each of the puff pastry sausage logs into four pieces. Then, I placed the sausage rolls onto a rimmed baking sheet that I had lined with non-stick aluminum foil.
Finally, to allow the steam to escape during baking, I cut 2 slits in each roll.
I placed the prepared sausage rolls into the refrigerator until I was ready to bake them.
- Before baking the sausage rolls, I brushed them with an egg wash (egg mixed with about a tablespoon of water). I could have also brushed them with milk.
I baked the sausage rolls in a preheated 425°F oven for 25 to 30 minutes. The puff pastry rose nicely and was a golden brown. More importantly, the sausage was fully cooked!
- Once the sausage rolls were done, I removed them from the oven. I allowed the sausage rolls to cool for about 10 minutes before serving them.
Even though sausage rolls are most often served as an appetizer, I like to also serve them as an entrée.
Either way, the Easy Peasy British Sausage Rolls are amazingly delicious. Yum!
Frequently Asked Questions
Both puff pastry and phyllo dough utilize layering of dough. Puff pastry is created by incorporating butter into the dough. On the other hand, phyllo dough all by itself is virtually free of any fat. Rather the fat is added right before baking. Phyllo dough doesn’t puff when it bakes—it crisps.
Phyllo dough does not puff when during baking whereas puff pastry, as the name implies does puff during baking.
If you have a food processor, you can make your ground pork for the sausage rolls. I typically use a Boston butt that I cut into 1 to 1 ½-inch pieces. I process the pieces for 10 to 15 seconds before adding the other ingredients.
I make the sausage rolls with uncooked sausage. The sausage cooks as the sausage rolls are baked in the oven.
Some fat in the sausage is necessary. If my ground pork is too lean, the sausage ends up being very dry. In cases where the sausage is quite lean (90% lean or higher), I often add about a tablespoon of butter to the sausage ingredients.
If I use the food processor to “grind” the Boston butt, I make sure not to include too much fat in the pieces.
You can make the sausage rolls ahead of time. If you’re going to cook them on the same day as you make the sausage rolls, just refrigerate them until you’re ready to pop them in the oven.
You can also freeze the uncooked sausage rolls and bake them frozen. Just add 5 minutes or so to the cooking time.
These sausage rolls make delicious leftovers. I refrigerate the leftover sausage rolls and heat them at 350°F for 10 to 15 minutes.
Other British Recipes
If you’re looking for some more authentic British fare, you should try some of my favorites:
- Savory British Beef Olives: Beef Olives have been a part of British cuisine since the 16th century. Given the name, one would think that they contain olives. This is not the case. “Olive” is a British term for wrapping meat around a savory stuffing, browning it, and finishing it in a brown sauce.
- Cornish Style Pasties: Cornish Pasties (rhymes with ”Nasties”) are a meat pie filled with uncooked beef, potatoes, turnip or rutabaga (a.k.a. swede), and onion, seasoned with salt and pepper and made in Cornwall. Typically, the filing is encased in a shortbread-type crust. These Cornish Style Pasties differ in that I use pork tenderloin in place of the beef and add carrots. Also, they’re not made in Cornwall. However, they are amazingly delicious.
- Make-Ahead Cottage Pie: Cottage Pie is one-dish wonder that is the ultimate in comfort food. This traditional British dish can easily be made ahead of time and reheated. I generally have several Cottage Pies in my freezer for those evenings when I just want something easy and delicious.
- Copycat Heinz Beans: Heinz Beans, produced in England, are a staple for many Brits both in the UK and abroad. If you’ve ever been to the UK, you might have been surprised to see the beans included in a full English breakfast. Heinz beans are the ultimate comfort food, no matter how they are served.
- Chocolate Blancmange: Chocolate Blancmange, pronounced “blah-mahnj” is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it and is amazingly delicious and easy to make.
- Classic English Lemon Posset: Lemon Posset is a Classic English dessert dating back to the Middle Ages. The modern version is chilled, with a velvety smooth texture that magically congeals with only three ingredients – cream, sugar, and lemon. Unlike Lady Macbeth who drugged King Duncan’s guards with poisoned posset, you can WOW your guests with this simple to make and elegant dessert.
- English Piccalilli: English Piccalilli sometimes referred to as English Mustard Pickle is a savory relish made from cauliflower, gherkins, and pearl onions, pickled with malt vinegar, sugar, and salt that is spiced with dry mustard and turmeric. It’s easy to prepare and makes an amazing accompaniment to a variety of cold and hot dishes.
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Easy Peasy British Sausage Rolls
- 1 sheet puff pastry thawed
- 1 pound (16 ounces, 454 grams) ground pork (See Tip 1)
- ½ cup (2.65 ounces, 75 grams) dry bread crumbs
- 1 teaspoon Kosher salt
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- Dash ground nutmeg
- Dash mace
- ⅓ cup (2.65 ounces, 75 grams) water
- 1 egg for egg wash (optional)
- Add ground pork, bread crumbs, salt, pepper, sage, nutmeg, mace and water to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings and consistency. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 20 ounces sausage. (See Tip 2)
- Preheat oven to 425° F.
- Roll puff pastry sheet to approximately 14 x 10-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of half of the sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed. Repeat with other half of puff pastry and remaining sausage.
- 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. (See Tip 3)
- Brush with egg wash. Bake at 425° F for 25 to 30 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings. (See Tip 4)
Chula’s Expert Tips
- If you can’t find ground pork, you can grind your own with pieces of Boston butt. Cut Boston butt into 1 to 1 ½-inches and process in food processor for 10 to 15 seconds. Add remaining sausage ingredients and proceed as above.
- If your ground pork is very lean (90% lean or above), you might want to add a tablespoon of butter to the sausage mixture. The finished sausage should have the consistency of a pâté and be very finely ground.
- You can make the sausage rolls ahead of time up to this point. Refrigerate if you’re going to cook them later in the day or freeze for up to one month. You can cook the sausage rolls frozen. Just add 5 minutes or so to the cooking time.
- Cooked sausage rolls can be refrigerated and reheated at 350°F for 10 to 15 minutes.