Save I learned to make these on a rainy Saturday when I had nothing but a pack of sausages and some frozen puff pastry. My kitchen smelled like butter and herbs within minutes, and by the time they came out of the oven, I'd already texted three friends to come over. There's something about that golden crust cracking open to reveal savory, spiced meat that makes even the simplest gathering feel special.
The first time I brought these to a potluck, I watched a friend's kid sneak four off the platter when he thought no one was looking. His mum caught him, but instead of scolding, she just grabbed two for herself and winked at me. That's when I knew I'd found a recipe worth keeping.
Ingredients
- Pork sausage meat: Go for the good stuff here, the quality of your sausage is the heart of the roll, so pick one with visible seasoning and a bit of fat for moisture.
- Onion and garlic: Dice them finely so they melt into the filling without creating hard bits, I learned this after biting into a chunk of raw onion at my own party.
- Fresh parsley and dried thyme: The parsley adds brightness, the thyme brings warmth, and together they make the filling taste like you actually tried.
- Black pepper, nutmeg, and salt: Nutmeg is the secret, just a pinch makes the whole thing taste deeper and more complex without anyone knowing why.
- Puff pastry: All butter pastry is worth it, the flavor and flake are incomparable, and it's usually only a dollar more.
- Egg: Beaten well, this creates that shiny, bakery style finish that makes people think you're fancier than you are.
- Sesame or poppy seeds: Optional, but they add a gentle crunch and make the rolls look like you put in extra effort.
Instructions
- Preheat and Prep:
- Set your oven to 200°C and line a baking tray with parchment. This step matters more than you think, a hot oven from the start is what puffs the pastry.
- Mix the Filling:
- Combine sausage meat, onion, garlic, parsley, thyme, pepper, nutmeg, and salt in a bowl, mixing with your hands until everything is evenly distributed. Don't overmix or it gets dense, just until you can't see streaks of spice.
- Prep the Pastry:
- Unroll your puff pastry on a floured surface and cut it lengthwise into two long strips. Keep it cold, if it gets too warm it won't puff properly.
- Shape the Logs:
- Divide your filling in half and roll each portion into a long, even log, then lay one along the edge of each pastry strip. Try to keep the thickness consistent so they cook evenly.
- Roll and Seal:
- Brush the far edge of each pastry strip with beaten egg, then roll the pastry tightly over the sausage and press gently to seal. The egg acts like glue.
- Cut into Rolls:
- Use a sharp knife to slice each long roll into 12 even pieces, wiping the blade between cuts keeps them neat. Place them seam side down on your tray.
- Glaze and Top:
- Brush each roll generously with more egg wash and sprinkle with seeds if you're using them. This is what gives them that glossy, golden finish.
- Bake:
- Slide the tray into your hot oven and bake for 20 to 25 minutes, until they're puffed, golden, and the sausage is cooked through. Let them cool for a few minutes before serving, the filling is molten at first.
Save There's a moment right after these come out of the oven when the kitchen smells like a British bakery and everyone gravitates toward the tray without being asked. It's not fancy, but it's the kind of food that makes people stay a little longer and talk a little more. That's what I love most about them.
Flavor Variations
I've swapped in fresh sage for parsley when I want something earthier, and added a pinch of chili flakes when I'm making them for friends who like heat. Chicken or turkey sausage works if you want something lighter, and I've even used plant based sausage for a vegetarian version that surprised everyone. The pastry doesn't care what's inside as long as it's well seasoned.
Serving Suggestions
These are best with something sharp to cut the richness, I like English mustard or a tangy chutney on the side. Ketchup works too, especially if there are kids around. I've served them warm from the oven, at room temperature on a picnic blanket, and even cold from the fridge the next morning with coffee, and they've been good every single time.
Storage and Make Ahead Tips
You can assemble these completely, cover them tightly, and refrigerate for up to a day before baking, which is a lifesaver when you're hosting. They also freeze beautifully unbaked, just add a few extra minutes to the bake time if you're going straight from freezer to oven. Baked rolls keep in the fridge for three days and reheat well in a hot oven for about 8 minutes.
- Freeze unbaked rolls on a tray, then transfer to a bag once solid so they don't stick together.
- Reheat baked rolls at 180°C for 8 to 10 minutes to crisp them back up.
- If making ahead, wait to brush with egg wash until just before baking for the best shine.
Save These little rolls have become my go to whenever I need to feed people without fuss. They're simple, reliable, and they make your kitchen smell like somewhere people want to be.