Easy Peasy British Sausage Rolls

Sausage Rolls are classic British fare that are as versatile as they are easy to make. They can be served hot or cold, in smaller pieces as hors d’oeuvres or quick snacks, or in a larger roll for lunch, brunch, or a main meal.

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.

Regardless of how you serve this classic British sausage roll, you’re in for a real treat.

Jump to:

• About British Sausage
• Experimentation for the Perfect British Sausage
• Here’s What You’ll Need: Ingredients for Sausage Rolls
• Here’s How I Made the Sausage
• Here’s How I Made the Sausage Rolls
• Frequently Asked Questions
• Other British Recipes
• Recipe

About British Sausage

The key to a good sausage roll is good savory pork 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 filling 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 my own sausage and 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) of 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) of 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 delicious sausage, I used ground pork, dry bread crumbs, ground nutmeg, ground mace, Kosher salt, dried sage, black pepper, and water. I could have also used panko breadcrumbs.

• For the Pastry: I used store-bought puff pastry sheets to enclose the sausage. The premade puff pastry works quite well.

Here’s How I Made the Sausage

1. 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’ve found that using a food processor is the easiest way to make the sausage.

2. 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. If the mixture seemed too dry, I could have added a little water.

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

1. 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 of parchment paper to approximately 14 x 10 inches. Next, I cut the puff pastry in half, length-wise.

2. I placed a roll of sausage down the center of each piece of puff pastry. Then, I brought the long side of the pastry together and pinched the edges to enclose the sausage and produce one long roll. I pinched the edge puff pastry together to ensure that it was completely sealed.

3. I cut each of the puff pastry sausage logs into four equal pieces with a sharp knife. Each of the little rolls was the perfect size for us. Then, I placed the sausage rolls, seam side down, 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 two slits in each roll.

I placed the prepared sausage rolls into the refrigerator until I was ready to bake them.

4. Before baking the sausage rolls, I brushed the top of the pastry with an egg wash (beaten egg 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 flaky puff pastry rose nicely and was a deep golden brown. More importantly, the sausage was fully cooked!

5. 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 also like to serve them as an entrée.

Either way, the Easy Peasy British Sausage Rolls in flaky pastry are amazingly delicious.

Do yourself a favor and try this homemade sausage rolls recipe. Yum!

Frequently Asked Questions

Other British Recipes

For a bite-sized treat, try my British-style Sausage Roll Bites. Also, if you’re looking for some more authentic British fare, you should try some of my favorites:

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Recipe