Homemade Savory Sausage Rolls (Printable)

Golden flaky pastry envelops seasoned sausage filling, creating perfect bite-sized savory rolls.

# What You'll Need:

→ Sausage Filling

01 - 14 oz good-quality pork sausage meat
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - ½ tsp ground black pepper
07 - ¼ tsp ground nutmeg
08 - ½ tsp salt

→ Pastry

09 - 11 oz ready-rolled all-butter puff pastry sheet, thawed if frozen

→ Assembly

10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp sesame seeds or poppy seeds, optional (for topping)

# How to Make It:

01 - Heat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, blend sausage meat, onion, garlic, parsley, thyme, black pepper, nutmeg, and salt until thoroughly mixed.
03 - Unroll the pastry sheet on a lightly floured surface and cut lengthwise into two long strips.
04 - Divide the sausage mixture in half. Form each portion into a long log and position one along the edge of each pastry strip.
05 - Brush the exposed pastry edge with beaten egg, then roll pastry tightly over the sausage, sealing the edge underneath.
06 - Slice each long roll into 12 equal pieces. Place mini rolls seam-side down on the prepared tray.
07 - Brush tops with beaten egg and sprinkle with sesame or poppy seeds if using.
08 - Bake for 20–25 minutes until pastry is golden brown and filling is cooked through.
09 - Allow to cool slightly before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • They taste like something from a proper British bakery, but you made them in your own kitchen.
  • The filling is endlessly adaptable—add chili, swap herbs, or go wild with spices.
  • They freeze beautifully, so you can bake a few now and save the rest for unexpected guests.
  • One bite and people assume you spent hours, when really it took less time than a TV episode.
02 -
  • If your pastry is too warm when you roll it, the butter melts and you lose those flaky layers—chill it briefly if it feels soft.
  • Don't overfill the logs or the pastry won't seal properly and the filling will burst out during baking.
  • A sharp knife is essential for clean cuts—dragging a dull blade squashes the pastry and ruins the shape.
  • Egg wash is non-negotiable if you want that glossy, golden crust that makes them look professional.
03 -
  • Use a pizza cutter instead of a knife for the cleanest, quickest cuts through both pastry and filling.
  • If you want extra-crispy bottoms, bake the rolls on a preheated baking sheet instead of a cold one.
  • Let the rolls rest for five minutes after baking so the filling sets slightly and doesn't spill out when you bite in.
  • Double the recipe and freeze half—you'll thank yourself later when guests arrive unannounced.
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