The Perfect Bite Size (Hand Held!) Appetizer!
Imagine tearing into a sausage roll while it’s still warm from the oven: shatteringly crisp puff pastry giving way to a juicy, herb-flecked sausage center, with the noticeable flavor of Dijon and bright lemon cutting straight through the richness. These British sausage rolls are deeply golden, impossibly buttery, and — fair warning — nearly impossible to stop eating. It’s exactly why they’ve quietly become one of my most-requested party appetizers to make at home.
With fewer than 10 ingredients and about 20 minutes of hands-on prep, they land somewhere between weeknight-easy and holiday-worthy. Best of all? They freeze beautifully. Assemble a tray, tuck it in the freezer, and bake off a warm, flaky batch whenever guests turn up. (Consider this your sign to make a double batch.)
A Quick Confession
Before moving to Montclair, I’d never had a sausage roll. But we’re lucky to have a sizable English community nearby — plus an adorable little British food shop around the corner — so all kinds of traditional dishes from across the pond are within easy reach. (Local friends: their cottage pie is *chef’s kiss*.)
Long story short: if you love savory sausage and golden, crisp layers of puff pastry, these are about to become a staple. And if you’re feeling extra chefy, you can absolutely make your own flaky homemade pastry from scratch, but store-bought puff pastry keeps this weeknight-simple.
The Filling: Why I Reach for Mild Italian Sausage
I make these with mild Italian sausage more often than not. It’s flavorful, easy to find, and takes beautifully to the herbs and mustard. That said, this recipe is forgiving. Swap in your favorite pork sausage or plain ground pork (minced pork), and let the seasonings carry the flavor.
Speaking of seasonings: the filling is really just sausage, Dijon, fresh sage, rosemary or thyme, lemon zest, and a little ground mace, that warm, nutmeg-adjacent spice that gives sausage rolls their signature savory depth. Hot English mustard in place of Dijon adds a welcome kick.
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 (a fantastic swap!) and I bet poppy seeds would work as well.
Expert Tips
- Fully thaw your puff pastry. If frozen, leave it on the counter about 1 hour before rolling — cold, stiff pastry cracks.
- Dampen your hands when shaping the sausage logs. A little moisture keeps the filling from sticking to your fingers.
- Always use parchment paper. These rustic beauties tend to burst a little as they bake (I love the look!), and parchment paper makes cleanup effortless.
What To Serve With Sausage Rolls
Warm sausage rolls can absolutely hold their own, but they’re even better as part of a spread. A few of my favorite pairings:
- Set out a small bowl of creamy, garlicky homemade aioli for dipping. (A dollop of fig jam is a reader favorite, too!)
- For a cozy night in, serve them alongside a mug of velvety roasted tomato soup — sausage rolls were made for dunking.
- Building a holiday grazing board? Add a bowl of sweet-and-spicy cocktail nuts.
- And because every good party deserves a signature sip, pour a round of festive cranberry gin cocktails — tart, sparkling, and right at home next to a tray of these.
Spoiler: If you’re as obsessed with the filling as me, you’re going to want to try my sausage roll pie with crispy phyllo next!
Did you make 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. It truly makes my day and helps other readers find the recipe!
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Easy 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 / 205°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-inch thick. Divide the filing into three 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 thirds (or quarters for smaller rolls), then score the tops diagonally 3–4 times. Brush with egg wash (1 egg whisked with 2 teaspoons heavy cream) and sprinkle generously with sesame seeds. For bite-size rolls, cut each smaller log into three pieces.
- 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
- Storage: Refrigerate leftovers up to 5 days.
- Freezing and make-ahead:
- Unbaked: Assemble, slice, and slit. Freeze until firm, then wrap and freeze up to 3 months. Bake from frozen, adding 5–7 minutes.
- Baked: Cool completely, then freeze up to 3 months. Reheat at 375°F / 190°C for 15–20 minutes until 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
These are absolutely delish!
I used seasoned pork sausage meat that comes frozen (in a tube) with fresh thyme.
I subbed grated nutmeg because I didn’t have any mace on hand.
My British mum used to make handmade sausage rolls every Christmas. And these come very close to hers. 🙂
Thank you, Chris! Homemade sausage rolls are up there with one of my all-time favorite appetizers. So excited these remind you of your mum’s home cooking!