These British sausage rolls have buttery, flaky layers of puff pastry, giving way to a perfectly seasoned sausage filling, where delicate shallots and light panko breadcrumbs transform an everyday British classic into something extraordinary. These aren’t your corner shop sausage rolls.
While traditional recipes often rely on simple sausage meat and pastry, this version perfectly balances classic comfort and modern finesse. The panko breadcrumbs, a Japanese-inspired addition, create an impossibly light texture, while shallots add a sweetness that regular onions can’t match.
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Why My Family Loves This Recipe
What makes these sausage rolls truly special is their incredible adaptability. Whether you’re hosting an afternoon tea, need a crowd-pleasing party appetizer, or want to pack something special for a picnic lunch, these rolls rise to any occasion. They’re just as delicious fresh from the oven as at room temperature, making them the ultimate make-ahead marvel.
What You Need
- Sausage Meat
- Shallots, Very Finely Minced
- Panko Breadcrumbs
- Ground Black Pepper
- Ground Nutmeg
- Salt
- All-Butter Puff Pastry
- Egg, Beaten (For Egg Wash)
- Sesame Seeds (Optional)
British Sausage Rolls Recipe
Preparation
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the Filling
Combine the sausage meat, minced shallots, panko breadcrumbs, pepper, nutmeg, and salt in a large bowl. Mix gently with your hands until just combined. Be careful not to overmix.
Shape the Rolls
Roll out your puff pastry sheets and cut each into rectangles about 6 inches wide. Form the sausage mixture into long logs about 1 inch in diameter along the length of each pastry rectangle, leaving about 1 inch of pastry on either side.
Assemble
Brush one edge of the pastry with beaten egg, then roll the pastry around the sausage mixture, sealing at the egg-washed edge. Place seam-side down. Cut each log into 2-3 inch pieces. Make three diagonal slashes across the top of each roll.
Egg Wash
Brush the tops with beaten egg and sprinkle with sesame seeds if using.
Bake
Place in the preheated oven and bake for 20-25 minutes until golden brown and the meat is cooked through. The internal temperature should reach 165°F (74°C).
Serve
Allow to cool for 5-10 minutes before serving.
What Temperature to Cook at
Bake these sausage rolls in a preheated oven at 400°F (200°C). This high temperature ensures a crispy, golden pastry while properly cooking the meat filling.
Total cooking time is 20-25 minutes. You’ll know they’re done when the pastry is golden brown, flaky, and the internal temperature is correct. If the pastry browns too quickly but hasn’t reached temperature, cover loosely with foil and continue baking.
What Internal Temperature You Need to Reach for Sausage Rolls
The internal temperature of the sausage meat must reach 165°F (74°C) to ensure it’s fully cooked and safe to eat. Insert a meat thermometer into the center of the roll through one of the slashes you made.
How To Store Leftovers and Reheat
Store cooled sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F (175°C) oven for 10-12 minutes until heated. You can also freeze them for up to 3 months – reheat from frozen at 350°F for 15-20 minutes.
What To Serve With Sausage Rolls
Here are some appetizers we like to serve alongside sausage rolls;
- Grilled Jalapeño Poppers – A little spice and cheese make these a great starter.
- Smoked Queso – A warm, cheesy dip pairs well with sausage rolls.
- Baked Buffalo Chicken Dip – A creamy, spicy dip to serve on the side.
- Dorito Meatballs – A crunchy, cheesy bite to go with the sausage rolls.
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British Sausage Rolls
Ingredients
- 1 pound 450g high-quality British-style sausage meat
- 2 shallots very finely minced
- 1/2 cup panko breadcrumbs
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 sheets all-butter puff pastry
- 1 egg beaten (for egg wash)
- Sesame seeds optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the sausage meat, minced shallots, panko breadcrumbs, pepper, nutmeg, and salt. Mix gently with your hands until just combined – don’t overmix.
- Roll out your puff pastry sheets and cut each into rectangles about 6 inches wide.
- Form the sausage mixture into long logs about 1 inch in diameter along the length of each pastry rectangle, leaving about 1 inch of pastry on either side.
- Brush one edge of the pastry with beaten egg, then roll the pastry around the sausage mixture, sealing at the egg-washed edge. Place seam-side down.
- Cut each log into 2-3 inch pieces. Make three diagonal slashes across the top of each roll.
- Brush the tops with beaten egg and sprinkle with sesame seeds if using.
- Bake for 20-25 minutes until golden brown and the meat is cooked through (internal temperature should reach 165°F/74°C).
- Let them cool for 5-10 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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