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English Sausage Rolls (With Sage & Puff Pastry)

English Style Sausage Rolls with Sage

If you’ve ever strolled past a bakery window in the U.K., you’ve probably seen the golden, flaky goodness that is a sausage roll. These English Style Sausage Rolls with Sage bring that same comfort and flavor right to your kitchen — buttery puff pastry wrapped around perfectly seasoned sausage filling, baked until golden and crisp.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 20 minutes
Total Time: 55 minutes
Servings: 18
Author: Florence Jackson

Ingredients

  • 1 Sheet (1 Sheet) Puff Pastry (Store bought, thawed)
  • 1 lb (450 g) Breakfast Sausage See Notes
  • ½ Cup (70 g) Breadcrumbs
  • 1 (1) Large Egg
  • 1 tbsp (1 tbsp) Dried Sage
  • 1 tbsp (1 tbsp) Mustard Powder
  • Salt and Pepper

For the Topping

  • 1 (1) Large Egg Beaten
  • 2 tbsp (2 tbsp) Nigella Seeds/Sesame Seeds
  • Fresh Sage Leaves Optional, to decorate

Instructions

  • If using traditional sausage links, remove the meat from their casing and discard of the casings.
  • Add the sausage meat, breadcrumbs, egg, sage and mustard powder to a bowl with a generous seasoning of salt and pepper. Bring everything together (you can use your hands, or put everything into a food processor).
  • Roll out the sheet of puff pastry onto a lined baking tray. Slice in half lengthways.
  • Divide the sausage mixture in half. Take one half of this mixture, and create a 'long sausage' along the length of a sheet of puff pastry. Roll the pastry around the sausage and press the pastry together to seal. Slice into 1 inch wide 'rolls'.
  • Crimp the edges with a fork to seal the pastry edges. Refrigerate 20 minutes.

Baking

  • Preheat the oven to 420℉/210℃. Line another baking tray.
  • Working quickly: Place the cold sausage rolls across both baking trays (allowing some space for spreading). Brush with the beaten egg and scatter over some Nigella seeds, sesame seeds, or fresh sage leaves.
  • Bake 16-20 minutes - until golden on top! Remove and let cool before eating (although, definitely best eaten when still a little warm).

Notes

Sausage:
In the US, we can buy breakfast sausage that comes as a singular 'sausage' without traditional casing. 
If this sort of sausage isn't available to you (sometimes British supermarkets sell sausage meat without casings, but rarely outside of Christmas time), purchase the same weight of good quality sausages and remove the meat from the casings prior to using (dispose of the casing).
Reheating:
To reheat (if making ahead): Place in a 350℉ oven for 7-10 minutes to get the pastry crisp again!