Ingredients
For the pastry
- 2 sheets puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk
For the filling
- 500–600 g ground sausage meat or minced beef/lamb/chicken
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or mixed herbs
- 1 tablespoon mustard (optional)
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
- Fresh parsley (optional)
## Why Puff Pastry Makes Them Perfect
The magic of sausage rolls is the contrast of textures.
Puff pastry:
- rises beautifully
- creates flaky layers
- becomes golden and crisp
- stays light instead of heavy
When baked, butter inside the pastry creates steam pockets. That’s what gives you those crunchy layers you see in the photo.
Shortcut tip: store-bought puff pastry works perfectly and saves time.
## Preparing the Sausage Filling
Great sausage rolls start with flavorful meat.
In a large bowl combine:
- minced meat
- onion
- garlic
- salt
- pepper
- paprika
- herbs
- breadcrumbs
- olive oil
- mustard (optional)
Mix everything gently with your hands.
Do NOT overmix. Overworking makes meat tough.
Breadcrumbs help:
- absorb juices
- keep filling tender
- prevent dryness
The result should be soft but shapeable.
## Rolling Out the Pastry
Lightly flour your counter.
Roll puff pastry slightly thinner (about 3–4 mm thick).
Cut each sheet into long rectangles or strips.
Size depends on how big you want your rolls:
- small = party snacks
- medium = classic rolls
- large = lunch-sized
Pro tip: keep pastry cold. Warm pastry becomes sticky and hard to work with.
If needed, return it to the fridge for 10 minutes.
## Shaping the Sausage Rolls
Take some filling and form it into long sausage shapes using your hands.
Place one log along the edge of the pastry strip.
Don’t overfill. Too much meat will break the pastry while baking.
Brush the opposite edge lightly with water or egg wash.
Roll tightly to seal.
Press gently so there’s no air inside.
Place seam side down.
This helps keep the roll closed during baking.
## Cutting into Portions
Use a sharp knife.
Cut into:
- bite-size pieces (4–5 cm)
- medium (6–7 cm)
- or large rolls
Clean cuts make prettier rolls.
If pastry gets soft while cutting, chill for 10 minutes first.
## Egg Wash for That Golden Shine
This step is small but makes a BIG difference.
Mix:
- 1 egg
- 1 tablespoon milk
Brush lightly over each roll.
This gives:
- shiny finish
- rich golden color
- crispy surface
Optional: sprinkle sesame seeds or black seeds for extra look and crunch.
## Baking to Perfection
Preheat oven to 200°C (400°F).
Line baking tray with parchment paper.
Place rolls spaced apart.
Bake for 25–30 minutes until:
- deep golden brown
- pastry puffed
- meat fully cooked
- juices bubbling slightly
The smell will be amazing — buttery, savory, irresistible.
Let cool 5–10 minutes before serving.
## Texture You Should Expect
Perfect sausage rolls should be:
Outside:
- flaky
- crispy
- golden
- buttery
Inside:
- juicy
- soft
- flavorful
- not dry
If you see layers separating and crunching when you bite — you nailed it.
## Flavor Variations
You can easily customize.
Try adding:
Cheese version:
- grated cheddar or mozzarella inside
Spicy version:
- chili flakes
- harissa
- hot sauce
Herb version:
- fresh parsley
- coriander
- oregano
BBQ version:
- BBQ sauce mixed into meat
Moroccan style:
- cumin
- paprika
- garlic
- coriander
- a little harissa
So many possibilities!
## Serving Ideas
Serve sausage rolls with:
- ketchup
- mustard
- garlic sauce
- spicy mayo
- honey mustard
- BBQ dip
They’re perfect for:
- parties
- picnics
- Ramadan tables
- kids snacks
- tea or coffee time
- quick lunches
Honestly… they disappear FAST 😄
Make extra.
## Storage Tips
Fridge:
- airtight container
- up to 4 days
Freezer:
- freeze baked or unbaked
- up to 2 months
Reheat:
- oven 180°C for 10 minutes
- avoid microwave (makes pastry soft)
They taste almost fresh when reheated in the oven.
## Pro Tips for Perfect Rolls
✔ Keep pastry cold
✔ Don’t overfill
✔ Seal edges properly
✔ Always use egg wash
✔ Bake hot oven
✔ Let rest before eating
Bonus trick:
Chill rolls 10 minutes before baking → helps pastry puff better.
## Why Homemade Is Better Than Store-Bought
Homemade sausage rolls:
- fresher
- crispier
- juicier
- healthier
- customizable
- cheaper
- no preservatives
Plus, your kitchen smells like a bakery. That alone is worth it.
## Final Thoughts
There’s something simple and comforting about sausage rolls. They’re not fancy food, but they’re the kind of snack everyone secretly loves. Crispy pastry cracking open to reveal warm, savory meat inside… pure happiness.
Make a big batch once and watch how fast they vanish from the plate. Trust me — people always ask for seconds.