Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g pork sausage meat
- 1 small onion (about 100 g), very finely minced
- 2 tbsp finely chopped fresh sage (or 1 tbsp dried)
- 1 tsp English mustard powder
- 1 tsp Worcestershire sauce
- 50 g fresh breadcrumbs (about 1/2 cup)
- 1/2 tsp fine salt, 1/4 tsp white pepper, 1/4 tsp black pepper, pinch nutmeg
- 320 g ready-rolled all-butter puff pastry (about 25 x 35 cm)
- 1 egg + 1 tbsp milk, beaten (egg wash)
- Sesame or nigella seeds, flaky salt (optional)
- English mustard or brown sauce, to serve
Do This
- 1) Heat oven to 220°C (200°C fan) / 425°F. Line a baking sheet; preheat it in the oven.
- 2) Mix sausage meat, onion, sage, mustard powder, Worcestershire, breadcrumbs, salt, peppers, and nutmeg.
- 3) Unroll pastry. Shape filling into a long even log along one long edge.
- 4) Brush the opposite long edge with egg wash; roll pastry over to encase. Seal seam firmly.
- 5) Chill the log 15–20 minutes. Cut into 16 pieces. Brush tops with egg wash; score and sprinkle seeds.
- 6) Bake 22–27 minutes on hot tray until deep golden and crisp; rest 5 minutes. Serve warm with mustard or brown sauce.
Why You’ll Love This Recipe
- Flaky, shattering puff pastry wrapped around juicy, herb-flecked pork.
- Balanced seasoning with sage, onion, mustard powder, and a whisper of nutmeg.
- Simple method, bakery-quality results—great for parties, picnics, or lunch.
- Freezer-friendly: assemble ahead and bake straight from frozen.
Grocery List
- Produce: 1 small onion, fresh sage, optional thyme, 2 garlic cloves (optional)
- Dairy: All-butter puff pastry (ready-rolled), eggs, milk
- Pantry: Pork sausage meat, fresh breadcrumbs, English mustard powder, Worcestershire sauce, salt, black pepper, white pepper, ground nutmeg, sesame or nigella seeds (optional), English mustard or brown sauce
Full Ingredients
Sausage Filling
- 500 g pork sausage meat (or fatty pork mince, 20% fat)
- 1 small onion, very finely minced (about 100 g); squeeze out excess moisture
- 2 tbsp finely chopped fresh sage (or 1 tbsp dried sage)
- 1 tsp English mustard powder
- 1 tsp Worcestershire sauce
- 50 g fresh breadcrumbs (about 1/2 cup)
- 1/2 tsp fine sea salt
- 1/4 tsp ground white pepper
- 1/4 tsp freshly ground black pepper
- Pinch ground nutmeg
- Optional: 1 small egg, lightly beaten (for extra richness; reduce breadcrumbs to 40 g if using)
Pastry & Finish
- 320 g ready-rolled all-butter puff pastry sheet (about 25 x 35 cm / 10 x 14 inches)
- Flour, for dusting (if needed)
- 1 egg beaten with 1 tbsp milk (egg wash)
- 1 tbsp sesame or nigella seeds (optional)
- Pinch flaky sea salt (optional)
To Serve
- English mustard and/or brown sauce
Step-by-Step Instructions
Step 1: Preheat and prepare your tray
Heat the oven to 220°C (200°C fan) / 425°F. Line a large baking sheet with parchment and place the sheet in the oven to preheat. A hot tray helps the pastry puff quickly and prevents soggy bottoms.
Step 2: Make the herby sausage filling
In a mixing bowl, combine the sausage meat, minced onion (squeezed dry in a clean towel), sage, mustard powder, Worcestershire sauce, breadcrumbs, salt, white pepper, black pepper, and nutmeg. If using the optional egg, add it now and reduce breadcrumbs to 40 g. Mix gently with a fork or clean hands until everything is evenly distributed without compacting the meat.
Step 3: Shape the filling and prepare the pastry
Unroll the puff pastry on its parchment. If it is very soft, chill it 5 minutes. Shape the sausage mixture into a long, even log about 3 cm thick along one long edge of the pastry, leaving a 1–2 cm margin at the edge.
Step 4: Roll and seal
Brush the opposite long edge of the pastry with a little egg wash. Using the parchment to help, roll the pastry over the sausage to encase it, finishing with the seam underneath. Press the seam to seal firmly. Transfer the roll to a board and chill for 15–20 minutes to firm up for clean slicing.
Step 5: Portion and glaze
Use a sharp knife to trim the ends, then cut the log into 16 equal pieces (about 4–5 cm each). Arrange on a new sheet of parchment. Brush tops and sides with egg wash. Score the tops lightly with a sharp knife and sprinkle with sesame or nigella seeds and a pinch of flaky salt if desired.
Step 6: Bake to golden, crisp perfection
Slide the parchment with the sausage rolls onto the preheated baking sheet. Bake for 22–27 minutes until puffed, deep golden, and crisp, and the filling is cooked through. The internal temperature should reach at least 71°C / 160°F.
Step 7: Rest and serve
Let the rolls rest 5 minutes to set the juices. Serve warm with English mustard or brown sauce. The contrast of sharp mustard or tangy brown sauce with buttery pastry and savory pork is classic and perfect.
Pro Tips
- Keep everything cold: cold pastry puffs best and bakes flakiest. If it softens, chill briefly before rolling or cutting.
- Preheat the tray: starting on a hot surface jump-starts lift and prevents soggy bottoms.
- Dry the onion: squeezing moisture from the minced onion keeps the filling juicy but not wet.
- Double egg wash: one coat before baking and a light second brush 5 minutes before the end adds extra gloss and color.
- Vent and score: small slashes help steam escape for crisp, layered pastry.
Variations
- Cheddar and Chive: Add 60 g finely grated sharp cheddar and 1 tbsp chopped chives to the filling; reduce salt slightly.
- Fennel and Chili: Add 1 tsp crushed fennel seeds and 1/2 tsp chili flakes for a subtly spicy, Italian-style twist.
- Caramelized Onion and Thyme: Swap the raw onion for 120 g caramelized onions and add 1 tsp fresh thyme leaves.
Storage & Make-Ahead
Refrigerate baked rolls in an airtight container for up to 3 days; reheat at 180°C / 350°F for 10–12 minutes. Freeze unbaked, glazed rolls on a tray until solid, then bag for up to 2 months; bake from frozen at 200°C (180°C fan) / 400°F for 28–32 minutes. Baked rolls may also be frozen for up to 2 months; reheat at 180°C / 350°F for 15–18 minutes.
Nutrition (per serving)
Approximate per roll (1 of 16): 210 calories; 14 g fat; 14 g carbohydrates; 7 g protein; 0.8 g fiber; 360 mg sodium.
