Cocktail sausage rolls are bite-sized pastry parcels filled with seasoned ground meat, wrapped in flaky puff pastry, and baked until golden. They are a beloved party snack in the UK and Australia, often served at celebrations, picnics, and casual gatherings. This recipe delivers perfectly crisp, savory rolls that are simple to make and always a crowd-pleaser.
Ingredients
- 1 lb (450 g) ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1/2 cup (50 g) fresh breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) ground nutmeg (optional)
- 1 sheet puff pastry (about 10 x 15 in / 25 x 38 cm), thawed if frozen
- 1 egg yolk mixed with 1 tbsp (15 ml) milk, for egg wash
- 2 tbsp (15 g) sesame seeds or poppy seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork, chopped onion, garlic, breadcrumbs, beaten egg, Worcestershire sauce, salt, pepper, and nutmeg if using. Mix until just combined—do not overwork the meat, or the rolls will be dense.
- On a lightly floured surface, roll out the puff pastry sheet slightly to smooth any creases. Cut the pastry lengthwise into 3 equal strips, each about 3 inches (7.5 cm) wide.
- Divide the meat mixture into 3 portions. Shape each portion into a long log about 1 inch (2.5 cm) thick and the same length as the pastry strip. Place one log along the center of each pastry strip.
- Brush one long edge of each pastry strip with a little water. Roll the pastry over the filling, pressing the wet edge to seal. Gently roll the log back and forth to ensure a tight seal.
- Using a sharp knife, cut each log into 1-inch (2.5 cm) pieces. You should get about 8 pieces per log, totaling 24 rolls.
- Place the rolls seam-side down on the prepared baking sheet, leaving a little space between each. Brush the tops with the egg wash, then sprinkle with sesame or poppy seeds if desired.
- Bake for 20–25 minutes, until the pastry is puffed and golden brown and the filling reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Keep the pastry cold: Work quickly and return the pastry to the fridge if it becomes too soft. Cold pastry puffs better and is easier to handle.
- Seal properly: Press the edges firmly and place the rolls seam-side down on the baking sheet to prevent them from opening during baking.
- Don’t overmix: Overworking the meat mixture can make the filling tough. Mix just until the ingredients are combined.
- Make ahead: You can assemble the rolls and refrigerate them unbaked for up to 24 hours. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve cocktail sausage rolls warm as an appetizer with a side of tomato ketchup, whole-grain mustard, or a tangy chutney. They also pair well with a crisp green salad for a light lunch, or as part of a party platter alongside other finger foods like mini quiches and stuffed mushrooms.
Variations
- Spicy: Add 1 teaspoon of smoked paprika or a pinch of cayenne pepper to the meat mixture for a smoky kick.
- Cheese: Place a small cube of cheddar or mozzarella in the center of each roll before sealing for a melty surprise.
- Herb: Stir in 1 tablespoon of chopped fresh parsley, thyme, or rosemary.
- Vegetarian: Substitute the meat with a plant-based ground meat alternative and cook to the package’s recommended internal temperature (usually 165°F / 74°C).
- Gluten-free: Use gluten-free puff pastry and ensure your Worcestershire sauce is gluten-free.
Storage and Reheating
Store leftover cooked 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 5–7 minutes, or until heated through and crispy. You can also freeze baked rolls for up to 3 months; thaw overnight in the fridge and reheat as above. Unbaked rolls can be frozen on a baking sheet until solid, then transferred to a freezer bag and stored for up to 2 months. Bake from frozen, adding 5–7 minutes to the cooking time.
Frequently Asked Questions
Can I use store-bought pastry? Yes, puff pastry from the freezer section works perfectly. Thaw it in the refrigerator overnight or on the counter for about 30 minutes until pliable but still cold.
Can I make these ahead of time? Absolutely. Assemble the rolls and refrigerate them unbaked for up to 24 hours, or freeze them for longer storage. Bake just before serving for the best texture.
How do I know when they are cooked through? The pastry should be golden brown and puffed, and the filling should reach an internal temperature of 160°F (71°C) for ground meat. Use an instant-read thermometer inserted into the center of a roll.
Can I use a different meat? Yes, ground beef, chicken, or turkey work well. For poultry, cook to 165°F (74°C) instead of 160°F (71°C).
Why did my rolls burst open? This usually happens if the rolls are overfilled or the edges weren’t sealed tightly. Make sure to leave a small border and press the edges firmly with a fork if needed.
Can I bake them in an air fryer? Yes, air fry at 375°F (190°C) for 10–12 minutes, turning halfway, until golden and cooked through. Check the internal temperature as above.
Related
- Quick Indian Vegetarian Dhokla Recipe
- Rasgulla Calories Per 100g & Full Recipe
- Rasgulla Recipe: Odisha vs West Bengal Style
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
Spotted an error? Tell us and we will correct it (corrections policy).