British Sausage Rolls: Crispy, Golden & Easy to Make
These British sausage rolls are my favourite. I f you've been looking for a new and simple appetizer, you have to make this.
Equipment
Large mixing bowl
Baking tray (rimmed)
Baking paper (parchment)
Sharp knife or bench scraper
Pastry brush
Wire cooling rack
Ingredients
1 clove garlic - minced
½ cup cashews - raw, finely chopped (70g)
1 small yellow onion - finely grated or very finely diced (about 80g / ⅓ cup)
1 cup breadcrumbs - wholemeal (100g)- 10.5 oz ground pork sausage meat - 300g
½ teaspoon ground black pepper
¼ cup parsley - fresh ; finely chopped (15g)
2 tablespoons soy sauce - 30ml- 1 tablespoon soy milk - 15ml, for brushing
1 teaspoon dried thyme- 3 sheets puff pastry - frozen ; approximately 25cm x 25cm / 10 x 10 inches each, slightly thawed
1 tablespoon ketchup - 15ml (tomato sauce in Australia/UK)
Instructions
- Preheat your oven to 180°C / 350°F (160°C / 325°F fan-forced). Line a baking tray with baking paper and place it in the oven to preheat — a hot tray helps the pastry base crisp up.
- In a large mixing bowl, combine the ground pork sausage, minced garlic, grated onion, chopped cashews, breadcrumbs, chopped parsley, dried thyme, black pepper, soy sauce, and ketchup. Mix thoroughly with your hands or a fork until everything is evenly combined.1 clove garlic, ½ cup cashews, 1 small yellow onion, 1 cup breadcrumbs, 10.5 oz ground pork sausage meat, ½ teaspoon ground black pepper, ¼ cup parsley, 2 tablespoons soy sauce, 1 teaspoon dried thyme, 1 tablespoon ketchup
- Divide the sausage mixture into 6 equal portions (approximately 85g / 3 oz each). Roll each portion into a log shape roughly the length of your pastry half.10.5 oz ground pork sausage meat
- Cut each of the 3 puff pastry sheets in half lengthways to create 6 rectangular strips.3 sheets puff pastry
- Place one portion of the sausage mixture along the centre of each pastry rectangle, forming a neat log shape.3 sheets puff pastry
- Lightly dampen one long edge of each pastry rectangle with water using your fingertip. Fold the dry side of the pastry over the filling to meet the dampened edge, pressing firmly to seal. Place seam-side down.3 sheets puff pastry
- Using a sharp knife, cut each filled roll in half to create 2 smaller sausage rolls. You should now have 12 rolls. Score 2-3 small diagonal slashes on the top of each roll to allow steam to escape.
- Using a pastry brush, lightly brush the top of each sausage roll with soy milk. This gives them a golden finish as they bake.1 tablespoon soy milk
- Place the rolls on the preheated baking tray, seam-side down, spacing them 2cm apart. Bake for 25-30 minutes, or until the pastry is deep golden brown and puffed up.
- Transfer to a wire cooling rack and let cool for 5 minutes before serving. Enjoy warm with ketchup, brown sauce, or your favourite chutney.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in a 180°C / 350°F oven for 8-10 minutes to re-crisp the pastry — avoid microwaving as it turns the pastry soggy.
Freezer-friendly: Freeze unbaked rolls on a lined tray until solid, then transfer to a freezer bag. Bake from frozen at 180°C / 350°F for 35-40 minutes. Keeps for up to 3 months.
Make-ahead: Assemble the rolls the night before, cover tightly with cling film, and refrigerate. Brush with soy milk and bake just before serving.
Pro Tips: For the crispiest pastry, preheat your baking tray in the oven so the base of the rolls starts crisping immediately on contact. Check your puff pastry brand to confirm it is dairy-free if needed.
Substitutions: Swap the pork for a mixture of half pork, half sage-and-onion stuffing mix for a more traditional British bakery flavour.
Nutrition
Serving: 3servingCalories: 477kcalCarbohydrates: 38gProtein: 11gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 18mgSodium: 540mgPotassium: 164mgFiber: 2gSugar: 2gVitamin A: 140IUVitamin C: 4mgCalcium: 18mgIron: 3mg
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