Recipe By Chef John
Published Jun 19th
Prep 30m Cook 30m Additional 10m Ready In 70m
Servings 16 sausage rolls Calories 300.5

People often bake the sausage roll whole, then cut it up. But I’ve found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.

Recipe Ingredients

  • 1 pound ground pork
  • 2 tablespoons finely minced onion
  • 1 clove crushed garlic
  • 1 tablespoon minced fresh sage
  • 1 tablespoon dry bread crumbs
  • 1 ¼ teaspoons kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon dried thyme
  • ⅓ teaspoon cayenne pepper
  • ⅓ teaspoon freshly grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 sheet frozen puff pastry, partially thawed
  • 2 teaspoons Sesame seeds for garnish

Cooking Directions

  1. 1 Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
  2. 2 Whisk egg with water to make the egg wash.
  3. 3 Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
  4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
  5. 5 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
  6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
  7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

Nutrition Facts

  • Calories 300.5
  • Carbohydrate 15 g
  • Cholesterol 57.2 mg
  • Fat 20.6 g
  • Fiber 0.7 g
  • Protein 13.3 g
  • Saturated Fat 6.2 g
  • Sodium 417.7 mg
  • Sugar 0.4 g

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Chef's Notes

If time is tight, go ahead and just take some prepared sausage out of the casings, and use that, but by making your own, not only do you get to season it any way you want, but you also know exactly what you're eating.


  1. Sooo Good. Just like the ones I had in Australia!
  2. These are fantastic. I was wondering if anyone has any experience at freezing the prepared rolls for later cooking. Should I cut them up first and freeze the individual rolls or can I freeze on entire roll and cut it up just prior to baking?
  3. These were delicious and remarkably easy to make. Will sure make them again!
  4. I ve made this twice and they turned out great each time. Quick and easy to make and everyone loves them!
  5. These are great. I watched the video because I have no experience making anything like this. With no experience they came out great. I think pastry dough might come in different size boxes as I seemed to have more dough than I needed but that is better than not enough! My box weighted 1.1 lbs.
  6. We've made it several times now and its becoming a favorite middle of the week dinner with some fries (and a beer of course) We've tried it with store bought sauage as well and it comes out just fine. Idk why he cuts the dough into 5 segments and then glues them back together. We - Read more ...
  7. These are wonderful tasty appetizers. Everyone loves them. I could not find the puff pastry dough, so I used crescent dough sheets. They worked fine. I also used mild Italian sausage instead of the ground pork. I mixed in some minced onions and bread crumbs. I did sprinkle with sesame seeds. I love that touch. - Read more ...
  8. Was easy to make however next time I make them I will make the pastry and meat into thirds rather than into 2 rolls as they were pretty large. A smaller bite is better for parties.
  9. These were a great change to my football Sunday chips and dip. They were a huge hit and everyone loved them!