Description
Classic sausage rolls are a timeless favorite — golden, flaky puff pastry wrapped around a flavorful pork and herb filling. Perfect for parties, picnics, or a cozy snack straight from the oven.
Ingredients
Scale
- 1 x 500g pack pork sausage meat
- ½ x 20g pack sage, leaves picked and finely chopped
- ¼ tsp ground mace
- ¼ tsp ground allspice
- 1 x 320g pack ready-rolled puff pastry sheet
- 1 egg, beaten
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
- In a large bowl, combine sausage meat, chopped sage, mace, and allspice. Mix well until evenly blended.
- Unroll the puff pastry sheet and cut it in half lengthwise to make two long rectangles.
- Divide the sausage mixture in half and shape each portion into a long sausage. Place one along the center of each pastry strip.
- Brush one edge of the pastry with beaten egg, then fold the other side over to enclose the filling. Press the edges with a fork to seal.
- Cut each long roll into smaller pieces (about 5–6 cm each) and place them seam-side down on the prepared tray.
- Brush the tops with beaten egg and sprinkle with sesame seeds.
- Bake for 25–30 minutes, or until golden and puffed.
- Cool slightly before serving warm or at room temperature.
Notes
- You can prepare the rolls ahead and refrigerate them unbaked for up to 24 hours.
- Freeze before baking for up to 1 month; bake from frozen, adding 5 minutes to cooking time.
- Delicious served with ketchup, mustard, or a tangy chutney.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 210
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 40 mg