Crispy British Sausage Rolls with Flaky Puff Pastry
Crisp, buttery puff pastry wrapped around a savory sausage filling makes these English-style sausage rolls impossible to resist. Dijon mustard, fresh herbs, and a hint of lemon keep the filling bright and flavorful, while the pastry bakes up beautifully flaky. Ideal for entertaining—and even better since they can be made ahead and frozen. Yields 9 large sausage rolls or 27 bite-size sausage rolls.
Servings: 9 servings
Calories: 284kcal
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:
- 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, then freeze up to 3 months. Reheat at 375°F / 190°C for 15–20 minutes until crisp.
Nutrition
Serving: 1sausage roll | Calories: 284kcal | Carbohydrates: 12g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 497mg | Potassium: 149mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
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