Best British Sausage Roll

British sausage rolls

The Spruce

 

  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 6 to 10 servings
Nutritional Guidelines (per serving)
466 Calories
33g Fat
34g Carbs
9g Protein
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Nutrition Facts
Servings: 6 to 10 servings
Amount per serving
Calories 466
% Daily Value*
Total Fat 33g 42%
Saturated Fat 5g 26%
Cholesterol 94mg 31%
Sodium 261mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Protein 9g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sausage rolls are a staple of both British and Irish food, so common that it is easy to forget what clever things they are. A buttery puff pastry baked to golden perfection gives a delightful flakiness and crispy texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.

So often overlooked, this dish celebrates the amazing variety of British sausages and leaves a lot of room for improvisation. Add other veggies of your liking, make different dipping sauces to serve the rolls with, or add two or more types of sausage to the filling. Make tiny canape-sized sausage rolls or big long hunks; pack them in a lunch box, picnic basket, or serve them warm or cold for a light meal.

Try our recipe and make it your own with the flavors and spices you'd like the most. Make a large batch, cut, and freeze to have these little rolls at hand for a last-minute dinner or an afternoon treat.

Ingredients

  • 1 medium-sized onion (finely chopped)
  • 1 tablespoon vegetable oil
  • 3 1/2 cups sausage meat (or meat squeezed from your favorite sausages)
  • Salt
  • Pepper
  • 3 medium-sized eggs (free-range if possible)
  • 25 ounces puff pastry (or shortcrust pastry)

Steps to Make It

  1. Gather the ingredients.

    ingredients
     The Spruce
  2. Preheat the oven to 400 F/200 C/Gas 6

  3. In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.

    saute onions
     The Spruce
  4. In a large mixing bowl, add the sausage meat, cooked onions, and two eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly mixed.

    mix ingredients
     The Spruce
  5. On a lightly floured surface, roll out half the pastry into 2 8 x 10-inch rectangles. Cut each rectangle into 2 strips (4 total) and rest them in the fridge for at least 10 minutes.

    fold pastry
     The Spruce
  6. Place the cold pastry into 2 lightly greased baking pans, add the sausage meat forming it into 4 long sausages the length of the pastry strips. Place each sausage meat roll into the center of each pastry strip. Lightly brush the edges of the pastry with the remaining egg (beaten).

    line pastry with filling and egg
     The Spruce
  7. Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.

    roll up pastry
     The Spruce
  8. Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want, canape, medium or large dinner-sized rolls.

    cut pastry into sections
     The Spruce
  9. Cook in the preheated oven for 20 minutes or until golden brown.

    cook pastry
     The Spruce
  10. Leave them to cool before packing them into your picnic basket, lunch box, or simply eat them right away. Enjoy!

Other Roll Ideas

  • If you can't find quality sausage meat, buy your favorite British sausages and squeeze the meat out, discarding the skins. Using this method is also a great way to create fillings for your sausage rolls by choosing different sausages. Combine two or more types of sausage.
  • For a different shape, use small cupcake tins and cover the bottom of each with a disc of puff pastry. Add 1 tablespoon of filling, cover with a smaller disc of pastry and press the edges so both discs come together. Use egg wash on top, and pinch the upper disc with a fork before baking so the steam can escape.
  • Finely chop peppers, onions, and spinach, and sautee them in the vegetable oil until soft. Use any other vegetable to add flavor and volume; by adding more veggies you can make more rolls with the same amount of meat.
  • Make honey mustard sauce, a cheese-beer dip, or homemade ketchup to serve with your rolls.