Delia Smith’s sausage rolls are a beloved British classic: flaky, buttery puff pastry wrapped around a savory, herby pork filling. This recipe delivers exactly what you want from a sausage roll—crisp, golden pastry and a juicy, well-seasoned center—and it works beautifully for parties, picnics, or a simple snack. The key is using good-quality sausage meat and letting the assembled rolls chill before baking, which helps the pastry rise evenly and keeps the filling moist.
Ingredients
- 1 lb (450 g) good-quality pork sausage meat (or squeeze from 6–8 sausages)
- 1 small onion, very finely chopped (about 1/2 cup / 75 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) dried sage (or 1 tbsp fresh, chopped)
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 sheet (about 10 x 12 in / 25 x 30 cm) all-butter puff pastry, thawed if frozen
- 1 large egg, beaten (for egg wash)
- Flour, for rolling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until soft and translucent. Remove from heat and let cool completely.
- In a large bowl, combine the sausage meat, cooled onion, sage, salt, and pepper. Mix with your hands until just combined—overmixing can make the filling dense.
- On a lightly floured surface, roll out the puff pastry sheet to about 1/8-inch (3 mm) thickness. Cut it lengthwise into two equal strips, each about 5 inches (12 cm) wide.
- Divide the sausage mixture in half. Shape each half into a long log, about 1 inch (2.5 cm) in diameter, and place one log along the center of each pastry strip.
- Brush the long edges of the pastry with beaten egg. Fold the pastry over the filling, pressing the edges to seal. Crimp with a fork or your fingers.
- Cut each long roll into 4 equal pieces (about 2 inches / 5 cm each). Place them seam-side down on the prepared baking sheet, leaving space between each.
- Brush the tops with the remaining beaten egg. For extra shine, you can brush a second time after 10 minutes of baking.
- Bake for 25–30 minutes, until the pastry is puffed and golden brown. To ensure the filling is fully cooked, check that the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum for ground pork). If not, return to the oven for 5 more minutes and check again.
- Let cool on the baking sheet for 5 minutes before serving warm or at room temperature.
Tips
- Keep everything cold: Chill the assembled rolls in the refrigerator for 15–20 minutes before baking. This firms up the pastry and prevents the fat from melting too quickly, giving you flakier layers.
- Don’t overfill: If you add too much sausage meat, the rolls will burst open during baking. The filling should be snug but not bulging.
- Substitute for sausage meat: If you can’t find sausage meat, buy good-quality sausages and squeeze the meat from the casings. Avoid low-fat sausages—they make the filling dry.
- Egg wash alternative: For a dairy-free option, brush with milk or cream instead of egg. The finish will be less shiny but still golden.
Serving Suggestions
Serve these sausage rolls warm with a dollop of English mustard or a tangy chutney, such as mango or apple. They also pair beautifully with a simple green salad and pickles for a light lunch. For a classic British spread, serve alongside pork pies, Scotch eggs, and a pint of ale.
Variations
- Spicy: Add 1/2 teaspoon of chili flakes or a dash of hot sauce to the sausage mixture for a kick.
- Cheese: Sprinkle 1/2 cup (50 g) of grated sharp cheddar over the sausage meat before folding the pastry.
- Herb: Swap the sage for thyme or rosemary, or add a tablespoon of chopped parsley for freshness.
- Veggie: Use a plant-based sausage alternative and follow the same steps—just check the package for cooking times, as they may vary.
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until hot and crispy. You can also microwave them, but the pastry will soften. For longer storage, freeze unbaked or baked rolls for up to 3 months—thaw overnight in the fridge before baking or reheating.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff? Yes, but the texture will be more like a pie crust—denser and less flaky. If using shortcrust, you may need to bake for 5 minutes longer.
Why did my sausage rolls leak filling? This usually happens if the rolls are overfilled or the edges weren’t sealed properly. Make sure to press the edges firmly and crimp with a fork. Also, don’t skip the chilling step—it helps the pastry hold its shape.
Can I make these ahead of time? Absolutely. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. You may need to add 5 minutes to the baking time if they go in cold.
How do I know they’re cooked through? The pastry should be deep golden and crisp. Use a meat thermometer inserted into the center of a roll—it should read 160°F (71°C). If you don’t have a thermometer, cut one open: the meat should be brown with no pink.
Can I freeze them? Yes. Freeze unbaked rolls on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 35–40 minutes. No need to thaw.
What’s the best way to reheat them? Oven is best—it revives the flakiness. Air fryer works too: 350°F (175°C) for 5–6 minutes. Avoid the microwave if you want to keep the pastry crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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