The sports category has moved to a new website.

How to make sausage rolls

These homemade sausage rolls, featuring flaky pastry and a hearty, flavorful filling, are perfect for any gathering or as a luxurious snack.

An AI-generated image of perfectly flaky, juicy, homemade sausage rolls

For the puff pastry:

250g all-purpose flour, plus extra for dusting

1 teaspoon salt


250g unsalted butter, cold, cut into small cubes

120ml cold water

For the sausage filling:

500g ground pork

1 small onion, finely chopped


2 garlic cloves, minced

1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Salt and pepper, to taste

1 egg, beaten, for egg wash

  1. In a large bowl, mix the flour and salt. Add the cubed butter to the flour, but do not mix too thoroughly. You want to leave chunks of butter visible; this is key for flaky pastry.
  2. Gradually add the cold water, mixing until the dough just starts to come together. Avoid overworking the dough; it should be rough and shaggy.
  3. On a lightly floured surface, roll out the dough into a rectangle about 1cm thick. Fold it into thirds, like a letter. This is your first fold.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 20 minutes.
  5. Remove the dough from the fridge, and on a floured surface, roll it out again into a rectangle and fold it into thirds. Do this folding process a total of 4 times, chilling the dough for at least 20 minutes between each fold. After the final fold, chill the dough for at least an hour before using.
  1. In a bowl, mix together the ground pork, onion, garlic, sage, thyme, salt, and pepper until well combined.
  2. It’s wise to cook a small portion of the filling in a pan to taste and adjust the seasoning if necessary.
  1. Preheat your oven to 200°C (390°F).
  2. On a floured surface, roll out the puff pastry to about 5mm thick in a large rectangle shape.
  3. Shape the sausage mixture into a long cylinder along one edge of the pastry, leaving a small border.
  4. Brush the opposite edge of the pastry with beaten egg.
  5. Carefully roll the pastry over the sausage meat, wrapping it fully, and seal the edge.
  6. Cut the long roll into individual pieces, about 5cm each.
  7. Brush the top of each sausage roll with more egg wash.
  8. Place the sausage rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Serving: Let the sausage rolls cool slightly on a wire rack before serving. They can be enjoyed warm or at room temperature.

This content was generated by an AI model and verified by the author.


Unblock notifications in browser settings.

Eyewitness? Submit your stories now via social or: