A favorite childhood memory from my years in England is walking into a bakery and smelling warm, flaky pastry wrapped around savory sausage… the classic English Sausage Roll. These little bites are simple, comforting, and wildly satisfying.
I’ve been wanting to recreate English Sausage Rolls at home for ages, and the moment I spotted refrigerated puff pastry at the grocery store,(I’ve only ever seen frozen and I’m not always patient enough to wait for it to defrost) I knew it was finally time. After testing a few versions, I realized the filling doesn’t need to be complicated at all — just good pork sausage, a handful of breadcrumbs, a beaten egg, and the herbs you love.
My go‑to herb blend is parsley, sage, rosemary, and thyme — a combination I first tried thanks to the song Scarborough Fair — and it makes these rolls taste like pure nostalgia. Dee even declared them “the best thing I’ve ever made,” which I’m still not sure if I should be offended or proud of that. Ha!
However, at the end of the day these English Sausage Rolls are ridiculously easy, crowd‑pleasing, and perfect for potlucks, game days, or weekend snacking. Serve them warm with spicy brown mustard (my favorite), or enjoy them cold straight from the fridge.
Tips for the best English Sausage Rolls:
- Puff Pastry Options: Refrigerated puff pastry works beautifully and saves time, but frozen puff pastry is perfect too. If using frozen, thaw one sheet on the counter for about 30 minutes, then gently roll it to about 13×10 inches to smooth the seams.
- Sausage Options: Jimmy Dean regular sausage gives a classic flavor, but any plain pork sausage works. Avoid pre‑seasoned varieties so you can control the herbs.
- Serving Ideas: These are delicious with spicy brown mustard, honey mustard, grainy mustard, or even a little chutney for a British twist.
- Make‑Ahead tip: Assemble the rolls, cut them, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven.
- Freezer Tip: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen at 425°F for 20–22 minutes.
Ingredients:
- 1 sheet puff pastry (I use the Jus-Rol brand (previously Wewalka brand), found in the refrigerated section.)
- 1 egg
- 1lb Pork Sausage (I use Jimmy Dean regular premium sausage.)
- 1/2 cup panko bread crumbs
- 2 Tbsp parsley
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- fresh cracked black pepper
- Egg wash: 1 egg whisked together with 1 Tbsp water
Instructions:
- Preheat oven to 425. Line a cookie tray with a silicone baking mat, or parchment paper.
- Open up the puff pastry and cut it in half lengthwise on a cutting board.
- In a mixing bowl, whisk the egg till a little foamy. Add the sausage, panko break crumbs, parsley, thyme, rosemary, sage, garlic powder, onion powder, salt and pepper. Mix together well with your hands till everything is well combined.
- Divide the sausage mixture in two and form in to logs down the center of each half of the pastry.
- Brush some egg wash down the sides and wrap the pastry gently around the sausage, pushing the pastry together to seal.
- Flip the long rolls over placing the seam on the bottom and cut each log in half and then each half again in to four or five, giving you 16-20 sausage rolls total, depending on how big you want them.
- Cut two small slits in the top of each roll, place the rolls on the prepared cookie tray.
- Brush each roll with egg wash.
- Bake for 15-18 minutes or until they are puffed up and golden brown on top.
- Let cool slightly and serve. They can be stored in a baggie in the refrigerator and snacked on for a few days. (They don’t usually last that long.) They are good cold, or heat for 15-20 seconds in the microwave if desired.
Quick English Sausage Rolls
Flaky puff pastry filled with savory herbed sausage. These quick English Sausage Rolls are easy, nostalgic, and perfect for parties, snacks, or potlucks.
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 sheet puff pastry*
- 1 egg
- 1 lb Pork Sausage (I use Jimmy Dean regular premium sausage.)
- 1/2 cup panko bread crumbs
- 2 Tbsp parsley
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- fresh cracked black pepper
- Egg wash: 1 egg whisked together with 1 Tbsp water
Instructions
- Preheat oven to 425. Line a cookie tray with a silicone baking mat, or parchment paper.
- Open up the puff pastry and cut it in half lengthwise on a cutting board.
- In a mixing bowl, whisk the egg till a little foamy. Add the sausage, panko break crumbs, parsley, thyme, rosemary, sage, garlic powder, onion powder, salt and pepper. Mix together well with your hands till everything is well combined.
- Divide the sausage mixture in two and form in to logs down the center of each half of the pastry.
- Brush some egg wash down the sides and wrap the pastry gently around the sausage, pushing the pastry together to seal.
- Flip the long rolls over placing the seam on the bottom and cut each log in half and then each half again in to four or five, giving you 16-20 sausage rolls total, depending on how big you want them.
- Cut two small slits in the top of each roll, place the rolls on the prepared cookie tray.
- Brush each roll with egg wash.
- Bake for 15-18 minutes or until they are puffed up and golden brown on top.
- Let cool slightly and serve. They can be stored in a baggie in the refrigerator and snacked on for a few days. (They don’t usually last that long.) They are good cold, or heat for 15-20 seconds in the microwave if desired.
Notes
Tips for the best English Sausage Rolls:
- Puff Pastry Options: Refrigerated puff pastry works beautifully and saves time, but frozen puff pastry is perfect too. If using frozen, thaw one sheet on the counter for about 30 minutes, then gently roll it to about 13x10 inches to smooth the seams.
- Sausage Options: Jimmy Dean regular sausage gives a classic flavor, but any plain pork sausage works. Avoid pre‑seasoned varieties so you can control the herbs.
- Serving Ideas: These are delicious with spicy brown mustard, honey mustard, grainy mustard, or even a little chutney for a British twist.
- Make‑Ahead tip: Assemble the rolls, cut them, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven.
- Freezer Tip: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen at 425°F for 20–22 minutes.
English Sausage Rolls FAQ’s:
Can I make these ahead of time?
Yes. Assemble the rolls and refrigerate them (unbaked) for up to 24 hours. Bake when ready.
Can I freeze sausage rolls?
Freeze unbaked rolls and bake straight from frozen. They puff beautifully and taste freshly made.
Can I use different herbs?
Absolutely. Swap in Italian seasoning, dried chives, or a pinch of smoked paprika.
Can I double the recipe?
Yes — just use two sheets of puff pastry and double the filling.
Why are my sausage rolls splitting?
Usually from overfilling. Leave a little room so the pastry can puff around the sausage.
Will the uncooked pork not make the puff pastry soggy from the grease?
No, it works great! 🙂 Give them a try – if you like sausage rolls, you will love them.
I’ve made this for a few of our medieval-themed parties as well as around Christmas. It holds up good preparing a head of time and freezing. Guests love ‘em. I think we did these for Christmas morning breakfast along with butter tarts. Such a treat!
This makes me so happy! Thank you for sharing and rating – it makes my day. 🙂