There's something undeniably comforting about biting into a freshly baked sausage roll, especially when it's homemade. This traditional recipe hails from the heart of British cuisine, offering a perfect blend of savory sausage and flaky puff pastry. Whether you're hosting a party or just craving a cozy snack, these sausage rolls are sure to satisfy.
Ground pork sausage is the star of the show, providing rich flavor and a juicy texture. The addition of breadcrumbs helps bind the mixture and absorb any excess moisture, ensuring a perfect bite. Onions add a subtle sweetness and depth, while fresh parsley brings a burst of freshness. Dried sage is a classic pairing with pork, lending a warm, earthy note. A pinch of salt and black pepper rounds out the seasoning. Puff pastry is the key to achieving that irresistible flakiness, and a brush of egg helps seal the pastry and create a glossy finish. Finally, a touch of milk on top encourages a beautiful golden-brown color during baking.
Sausage rolls are incredibly versatile. Serve them warm as an appetizer with a tangy mustard or a dollop of chutney on the side. They also make a satisfying lunch when paired with a crisp green salad. For a cozy brunch, try them alongside scrambled eggs and roasted tomatoes.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper, which will prevent sticking and make cleanup a breeze. In a large bowl, combine the ground pork sausage with the breadcrumbs, chopped onions, parsley, dried sage, salt, and pepper. Use your hands or a spoon to mix everything thoroughly until all ingredients are well incorporated.
Next, lightly flour your work surface and roll out the sheet of puff pastry into a large rectangle. This gives you plenty of room to work with and ensures even coverage around the sausage. Take your sausage mixture and form it into a long log shape, placing it along one edge of the pastry.
To secure your roll, brush the opposite edge of the pastry with beaten egg. This acts like glue, helping the pastry stick together as you roll it. Carefully roll the pastry over the sausage mixture, pressing the edges together to seal it tightly.
Now, slice the roll into 8 equal pieces, which will give you perfectly portioned sausage rolls. Arrange them on your prepared baking sheet, leaving a little space between each one. Brush the tops with milk; this is the secret to getting that deliciously golden finish.
Pop them in the oven and let them bake for 25-30 minutes. You'll know they're done when the pastry is puffed up and golden brown, and the sausage is cooked through. Let them cool slightly before serving—if you can wait!