The Perfect Bite Size (Hand Held!) Appetizer!
Flaky puff pastry wrapped around juicy, herb-flecked sausage and baked until deeply golden—these classic British sausage rolls are the definition of a crowd-pleasing appetizer.
With fewer than 10 ingredients and minimal prep, they’re weeknight-easy yet holiday-worthy, and they freeze beautifully so you can bake off a tray anytime. (This is your sign to make a double batch and freeze the leftovers!) Slice smaller for perfect passed hors d’oeuvres.
Confession: before moving to Montclair, I’d never had a sausage roll. But we’re lucky enough to have a decent sized English population (and an adorable little British food store in our neighborhood!), so we have access to all kinds of traditional English dishes that are often found across the pond. (Local friends, their cottage pie is *chef’s kiss*!)
Long story short, if you’re a fan of savory sausage and golden, crisp layers of puff pastry, you’re going to adore these. And if you’re feeling extra chefy, you can make your own pastry (either homemade shortcrust or I’ve used the King Arthur Flour recipe, it’s legit!).
Step-by-Step Instructions
Full quantities and instructions can be found in the recipe card below.
Feel free to add additional herbs or spices to the filling, such as garlic powder, parsley, or onion powder. Or use hot English mustard instead of Dijon for a spicier kick.
I’ve tested these with everything-bagel seasoning instead of sesame seeds (just like for my sheet pan cheese bourekas!), but I bet poppy seeds would work as well.
My Choice For Filling: Mild Italian Sausage
I love making these with mild Italian sausage. You can switch it out for a different type of sausage or even used ground pork (minced pork). There’s plenty of flavor added to the filling from the other ingredients!
Expert Tips
- When using store-bought frozen puff pastry: make sure the puff pastry is completely thawed before rolling out. You can leave it out on the counter for 1 hour if frozen.
- Get your hands slightly damp when placing the sausage into logs on the pastry, as this will help prevent it sticking.
- Use parchment paper. Most sausage roll recipes will expand and burst a bit as they cook — I love this rustic look! — so using parchment paper helps keep cleanup simple.
Did you try these flaky, buttery sausage rolls? I’d love to hear how they turned out—and what you served them with. Please leave a ⭐️ star rating and a quick review below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Baked British Sausage Rolls with Flaky Puff Pastry
Video
Equipment
Ingredients
Sausage Rolls
- 1 sheet of puff pastry thawed
- 1 lb (454g) sausage casings removed
- 1½ Tbsp (22g) Dijon mustard
- 1 Tbsp fresh sage finely chopped
- 1 Tbsp fresh rosemary or thyme finely chopped
- ½ medium lemon zested, about 1 tsp
- ½ tsp ground mace
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Egg Wash
- 1 large (50g) egg, lightly beaten
- 2 tsp (10ml) heavy cream
- 1 Tbsp (9g) sesame seeds for garnish
Instructions
- Mix the filling. Preheat an oven to 400°F (204°C). In a large bowl, mix together 1 lb sausage, 1½ Tbsp Dijon, 1 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 tsp lemon zest, ½ tsp mace, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper.
- Assemble the sausage rolls. On a lightly floured surface, roll out the pastry into a rectangle that is about ¼-⅛" thick. Divide the filing into 3 even logs, leaving an equal amount of space between each. Roll the first edge of puff pastry over the log, then cut and repeat with remaining puff pastry.
- Seal, then garnish. Crimp lightly with a fork to seal. Cut each log into ⅓’s (or ¼’s for slightly smaller sausage rolls), then score the top with a knife 3-4x on a diagonal. Brush each roll with egg wash (1 egg whisked with 2 tsp heavy cream), then sprinkle generously with sesame seeds.
- Cook the sausage rolls. Place in a preheated oven, then cook for 25-30 minutes, or until golden brown and the filling is sizzling. Cool slightly, then serve!
Notes
- Leftovers will keep for up to 5 days in a fridge.
- Freeze (unbaked): Assemble into logs, cut to size, and slit the tops. Freeze in a single layer until firm, 1–2 hours, then transfer to a freezer-safe container. Wrap tightly in plastic wrap and foil, label, and freeze for up to 3 months.
- Bake from frozen:Arrange on a parchment-lined sheet, brush with egg wash, sprinkle with sesame seeds, and bake as directed, adding 5–7 minutes to the cook time.
- Freeze (baked): Cool completely, then freeze up to 3 months. Reheat: 375°F (191°C) for 15–20 minutes in the oven or toaster oven, until hot and crisp.
Thanks for such a pleasant post. This post loaded with lots of useful information. Keep it up.
Wow! This recipe was the perfect combination for a lazy cook like me; It tastes incredible (and I do mean INCREDIBLE) and is extraordinarily simple to pull off. A tablespoon of rosemary is a little too strong for me, so next time, I’ll only use 2 teaspoons.
I tried some fig jam with it – ❤!
Thanks so much for sharing a simple, delicious recipe.
It is one of my all-time favorite holiday recipes! So glad you enjoyed (and will customize to your taste in the future). Delish! xo, Ari
Made these as an appetizer for a dinner party last night, they were a huge hit! I had assembled them a few weeks before, then froze them, made it so much easier to cook them the day.
Will definitely be making again, especially over the holidays!
My absolute favorite!! I could eat them all myself. Cheers, Ari