Morrisons sausage rolls are a beloved UK bakery staple, known for their flaky, golden puff pastry and generously seasoned, juicy pork filling. This copycat recipe recreates that classic taste at home with simple ingredients and straightforward steps. It works because it uses a rough puff pastry method that delivers real layers, and a seasoned sausage meat mixture that stays moist through baking.
Ingredients
- 1 sheet (about 10 x 15 in / 25 x 38 cm) all-butter puff pastry, thawed if frozen (or 1 batch rough puff, see Tips)
- 1 lb (450 g) ground pork (not too lean, about 20% fat)
- 1/2 cup (50 g) fine breadcrumbs
- 1 small onion, finely grated (about 1/4 cup / 60 ml)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground sage
- 1/4 tsp ground nutmeg
- 1/4 tsp ground mace (optional)
- 1 large egg, beaten (for egg wash)
- Flour for rolling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork, breadcrumbs, grated onion, salt, pepper, sage, nutmeg, and mace (if using). Mix with your hands until just combined – do not overwork, or the filling will be dense.
- Lightly flour a clean surface. Roll the puff pastry sheet into a rectangle about 12 x 16 in (30 x 40 cm) and 1/8 in (3 mm) thick. Cut it lengthwise into two equal strips, each about 6 in (15 cm) wide.
- Divide the pork mixture into two equal logs. Place one log along the center of each pastry strip, shaping it into a long, even cylinder about 1.5 in (4 cm) in diameter.
- Brush the long edges of the pastry with beaten egg. Fold one side over the filling and press the edges to seal. Crimp with a fork or your fingers to ensure a tight seal.
- Cut each long roll into 4 equal pieces (about 3 in / 8 cm each). Place them seam-side down on the prepared baking sheet, leaving space between each.
- Brush the tops of the sausage rolls with the remaining beaten egg. This gives a shiny, golden finish.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown, and the filling is cooked through. To check, insert an instant-read thermometer into the center of a roll – it must read 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Let cool on the baking sheet for 5 minutes before serving. They are delicious warm or at room temperature.
Tips
- Pastry shortcut: If you have time, make a rough puff pastry by layering butter and dough, but store-bought all-butter puff pastry works perfectly and saves time. Avoid “puff� pastry that is too thin – it may tear.
- Don’t overmix the filling: Overworking the pork mixture makes the sausage rolls dense and tough. Mix until the ingredients are just incorporated.
- Seal well: If the edges aren’t sealed properly, the filling will leak out during baking. Use a fork to crimp firmly, and make sure the egg wash is on the dough, not on the filling.
- Chill before baking: If your kitchen is warm, chill the assembled rolls in the fridge for 15 minutes before baking. This helps the pastry hold its shape and gives a flakier result.
Serving Suggestions
Serve these sausage rolls warm with a dollop of English mustard or tomato chutney on the side. They’re perfect for a picnic, party platter, or as a hearty snack with a cup of tea. For a complete meal, pair with a simple green salad or a bowl of tomato soup.
Variations
- Spicy: Add 1/2 tsp chili flakes or a dash of hot sauce to the pork mixture for a kick.
- Herby: Swap the sage for 1 tbsp chopped fresh thyme or rosemary.
- Cheesy: Place a strip of cheddar or mozzarella along the center of the filling before rolling.
- Veggie: Replace the pork with a mixture of finely chopped mushrooms, lentils, and breadcrumbs, seasoned with the same spices. Cook to 165°F (74°C) for safety.
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 crisp. They can also be microwaved, 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 ready-made sausage meat instead of ground pork?
Yes, you can use 1 lb (450 g) of good-quality sausage meat. Just skip the salt and spices, as the sausage meat is already seasoned. Taste a small amount (cooked) to check the seasoning before adding more.
Why are my sausage rolls soggy on the bottom?
Sogginess usually happens if the filling is too wet or the pastry isn’t hot enough. Make sure to squeeze excess moisture from the grated onion, and bake on a preheated baking sheet. Also, avoid overfilling – leave a little space around the filling so the pastry can crisp.
Can I make these ahead and freeze them?
Absolutely. Assemble the rolls, but don’t brush with egg wash. Freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. When ready to bake, brush with egg wash and bake from frozen, adding 5–10 minutes to the cooking time.
What is the best pastry for sausage rolls?
All-butter puff pastry gives the best flavor and flakiness. If you can’t find it, regular puff pastry works, but avoid filo or shortcrust – they won’t give the same rise or texture.
How do I know when they are done without a thermometer?
If you don’t have a thermometer, cut one roll open – the meat should be brown with no pink, and the juices should run clear. But for safety, a thermometer is recommended to ensure 160°F (71°C) is reached.
Can I make them gluten-free?
Yes, use gluten-free puff pastry (available in many supermarkets) and gluten-free breadcrumbs. The rest of the recipe stays the same.
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More recipes to cook
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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