About this recipe

Buttery, flaky puff pastry wrapped around a seasoned pork sausage filling — these classic sausage rolls are a crowd-pleasing favourite for parties, picnics, lunchboxes, or a cosy snack at home. The filling is gently spiced with herbs and a hint of garlic, and the golden egg-washed pastry shatters beautifully with every bite. Simple to make, impossible to resist.

Instructions

1. 1

   Preheat your oven to ![400°F]. Line a large baking sheet with parchment paper and set aside.

2. 2

   In a large mixing bowl, combine the ground pork, panko breadcrumbs, egg lightly beaten, grated onion, garlic, thyme, sage finely chopped, Dijon mustard, fennel seeds lightly (if using), salt, and black pepper. Mix well with your hands or a fork until everything is evenly combined. Don't overwork it — mix just until uniform.

3. 3

   On a lightly floured surface, unfold or roll each puff pastry sheets thawed if kept cold into a rectangle approximately 10×12 inches. Cut each sheet in half lengthwise so you have 4 long strips total, each roughly 5×12 inches.

4. 4

   Divide the filling into 4 equal portions. On a lightly floured surface or directly on the pastry strip, shape each portion of filling into a long log running down the centre of each pastry strip. The log should be about 1 inch in diameter and run the full length of the strip.

5. 5

   Brush one long edge of each pastry strip with a little egg beaten with 1 tbsp milk. Fold the other long edge over the filling to meet the egg-washed edge, pressing firmly to seal. Press the join with a fork to crimp and seal securely. Turn each roll seam-side down.

6. 6

   Using a sharp knife, cut each long roll into 3 equal pieces, giving you 12 sausage rolls total. For cocktail-sized rolls, cut each into 5–6 pieces. Place them seam-side down on the prepared baking sheet, spaced about 1 inch apart.

7. 7

   Whisk together the egg and milk to make the egg wash. Brush the tops and sides of each sausage roll generously with egg wash. Sprinkle with sesame or poppy seeds if using. Score the top of each roll 2–3 times with a sharp knife to allow steam to escape — this keeps the pastry crisp.

8. 8

   Bake on the middle rack for 22–25 minutes, until the pastry is deeply golden and puffed, and the filling is cooked through (internal temperature should reach %[160°F]). If the tops are browning too quickly, loosely tent with aluminum foil for the last 5 minutes.

9. 9

   Remove from the oven and rest on the baking sheet for 5 minutes before serving. Serve warm with tomato ketchup, HP sauce, or your favourite mustard for dipping.