Sausage Roll

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Sausage roll is a British bakery snack made by wrapping seasoned sausage meat in puff pastry, brushing with egg wash, and baking until golden.

Mixing the meat with finely minced onion, breadcrumbs, and Dijon mustard adds moisture and flavor that keep the filling juicy after baking. Rolling the pastry around a log of filling and placing the seam side down prevents the roll from opening in the oven. Scoring the top allows steam to escape, which helps the pastry puff into crisp, distinct layers. Baking at 200 degrees Celsius for twenty to twenty-five minutes produces a deep golden shell with flaky, butter-rich layers encasing the savory meat inside. It works equally well as a snack, light meal, or picnic food.

Ingredients

servings

IngredientAmountUnit

puff pastry300 gg

sausage meat350 gg

egg1 eaea

onion½ eaea

breadcrumbs2 tbsptbsp

Dijon mustard1 tsptsp

black pepper½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven fully to 200C and line a baking tray with parchment.

Finely mince the 1/2 onion, keeping the pieces small and dry so they blend into the sausage meat without making the pastry soggy.
2

Prep

Put the 350 g sausage meat in a bowl with the onion, 2 tablespoons breadcrumbs, 1 teaspoon Dijon mustard, and black pepper.

Mix briefly by hand just until even, avoiding overworking the meat so the filling stays tender.
3

Step

Unroll or spread the 300 g puff pastry while it is still cool but flexible enough to fold.

If it becomes sticky or too soft, chill it for about 5 minutes so it does not tear during rolling.
4

Step

Shape the filling into a long log along the pastry, leaving enough edge to seal.

Roll firmly while pressing out air pockets, then place the seam underneath and pinch the ends lightly so the roll stays closed.
5

Prep

Cut the roll into serving lengths with a sharp knife, using clean downward cuts.

Score the top of each piece shallowly so steam can escape, then beat the egg and brush it evenly over the pastry.
6

Heat

Bake in the preheated oven for 20 to 25 minutes, until the pastry is deeply golden, puffed, and crisp at the edges.

Rest for 5 minutes before serving so the filling settles and the base stays crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A classic British sausage roll features seasoned meat wrapped in flaky, buttery puff pastry.
Finish cue: Bake in the preheated oven for 20 to 25 minutes, until the pastry is deeply golden, puffed, and crisp at the edges.
Avoid this: Finely mince the 1/2 onion, keeping the pieces small and dry so they blend into the sausage meat without making the pastry soggy.