Classic Sausage Rolls
Flaky puff pastry wrapped around seasoned pork sausage meat. Easy to make, freezer-friendly, and perfect for snacks, parties, or lunch.
Ingredients
For the Sausage Rolls
- 450 g pork sausage meat (or sausages, casings removed)
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 tsp dried oregano or 1 tbsp fresh parsley chopped
- 1 tsp Dijon mustard
- ½ tsp ground black pepper
- ½ tsp salt
- 30 g fresh breadcrumb or panko
- 1 sheet puff pastry about 10 oz / 280 g, thawed
- 1 egg beaten (for egg wash)
- Sesame seeds or poppy seeds, optional
Instructions
- In a bowl, combine sausage meat, chopped onion, garlic, mustard, herbs, breadcrumbs, salt, and pepper. Mix gently until combined.
- On a lightly floured surface, roll the puff pastry into a 12 x 10 inch rectangle. Cut the rectangle lengthwise into two strips.
- Divide the filling into two logs and place each on a pastry strip. Brush the edge with beaten egg, fold over to seal, and turn seam-side down.
- Cut each roll into six pieces and place on a parchment-lined baking sheet. Brush with egg wash, sprinkle seeds if using, and score the tops to vent.
- Bake at 400°F (200°C) for 20–25 minutes until pastry is golden and filling reaches 160°F (71°C). Cool briefly before serving.
Notes
- Freeze uncooked on a tray, then store in a bag for up to 2 months. Bake from frozen, adding 8–12 minutes to baking time.
- Use breadcrumbs or panko in the filling to absorb excess moisture and prevent soggy pastry.
- For a shinier finish, use an egg white on top before baking.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 9gSodium: 560mgSugar: 1g
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