Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Traditional British Sausage Rolls (Flaky, Golden & Perfectly Seasoned)

Traditional British Sausage Rolls made from scratch with well-seasoned pork sausage meat packed with sage, thyme, Worcestershire sauce, and nutmeg, all wrapped in buttery all-butter puff pastry and baked until deeply golden and shatteringly flaky. A timeless British classic perfect for parties, picnics, lunchboxes, and afternoon snacking. Freezer-friendly and ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 12 sausage rolls 1x

Ingredients

Scale
  • 500g good quality pork sausage meat
  • 1 tsp dried sage
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tbsp Worcestershire sauce
  • ¼ tsp freshly grated nutmeg
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp fine salt
  • ½ small onion, very finely grated
  • 320g ready-rolled all-butter puff pastry (1 sheet)
  • 1 large egg, beaten (for egg wash)
  • Plain flour for dusting

Instructions

  1. Place the sausage meat in a large bowl. Add the dried sage, thyme, Worcestershire sauce, nutmeg, white pepper, black pepper, salt, and finely grated onion. Mix well with hands or a fork until evenly combined. Cover and refrigerate for 15–20 minutes.
  2. Preheat the oven to 200°C / 180°C fan / Gas Mark 6 and line a baking tray with baking parchment.
  3. Unroll the puff pastry onto a lightly floured surface. Cut in half lengthways to create two long rectangles.
  4. Divide the chilled sausage filling into two equal portions. Shape each into a long log running down the centre of each pastry strip, leaving a 1–2cm border on both long edges.
  5. Dampen the far long edge of each pastry strip with cold water. Fold the near edge up and over the filling, then bring the dampened far edge over to overlap and seal. Press the sealed seam firmly with a fork along the entire length. Place seam side down on the prepared baking tray.
  6. Refrigerate the assembled rolls for 15 minutes. Once chilled, cut each log into individual rolls approximately 6cm long. Score the top of each roll two or three times diagonally with a sharp knife.
  7. Brush generously all over with beaten egg. Bake for 25–30 minutes until deeply golden, puffed, and cooked through (internal temperature 75°C).
  8. Cool on a wire rack for 5 minutes before serving with English mustard or HP sauce.

Notes

  • Use all-butter puff pastry for the best flavour and flaky layers.
  • Keep the pastry cold throughout — work quickly and chill assembled rolls before baking.
  • Season the filling generously — this is what makes a great sausage roll.
  • To freeze unbaked: freeze solid on a tray, then bag. Bake from frozen at 200°C for 35–40 minutes.
  • Reheat baked rolls in the oven at 180°C for 8–10 minutes to restore crispness — avoid the microwave.
  • Squeeze sausage meat from 6 good quality British pork sausages if sausage meat is unavailable.
  • Variations: add caramelised onion chutney, grated apple, or Stilton to the filling for different flavours.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Snacks & Party Food
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 sausage roll
  • Calories: 235
  • Sugar: 1 g
  • Sodium: 390 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0.5 g
  • Protein: 9 g
  • Cholesterol: 45 mg

Keywords: traditional British sausage rolls, homemade sausage rolls UK, pork sausage rolls recipe, puff pastry sausage rolls UK, classic British sausage rolls, easy sausage rolls recipe UK, party sausage rolls, best homemade sausage rolls