- Home /
- Recipes /
- Pork recipes /
- Sausage rolls
1 hr 5 mins plus cooling
Super easy
serves 4
About the recipe
If you're looking for a recipe that delivers maximum flavour with minimum fuss, you can't beat a homemade sausage roll. For me, they're more than just a picnic food – these little parcels of joy are a proper family favourite that hits the spot every time. And trust me, this is the best recipe, giving you that mega-flaky, golden puff pastry and the most incredible seasoned filling. The flavour is totally customisable, too. Once you master how to make sausage rolls, you can embellish the filling with anything you like: a hit of mustard, some grated cheese, sage, garlic or a few finely chopped mushrooms! And when it comes to dipping, anything goes. Classic favourites like ketchup or brown sauce work a treat or you can elevate them with a good homemade tomato chutney or zingy piccalilli.
Sausage rolls are a godsend for entertaining; I like to freeze them ahead, uncooked, and pop them in the oven whenever unexpected guests rock up. You can even bake these in the air fryer – simply preheat it to 200ºC for 2 minutes, then cook them for 20 minutes, or until golden and puffed up.
After a meat-free, dairy-free alternative? Check out my Vegan sausage roll recipe!
Ingredients
olive oil
1 red onion, peeled and finely sliced
1 sprig of fresh sage, leaves picked
6 higher welfare pork sausages
1 handful of breadcrumbs
fresh nutmeg, for grating
250g ready-made puff pastry
1 free-range egg
a little milk
Top Tip
Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
- With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
- On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
- Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
- Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.
Tags
