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Proper sausage rolls

How To Make A Proper Sausage Roll

By Tom · Updated

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  • About 1 hour
  • Takes a bit of care

Let me show you how to make a proper sausage roll from start to finish at home. This one is filled with a pork and apple filling and wrapped in puff pastry. I used ready-rolled puff pastry for this recipe because it is perfect for the job.

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The recipe

Proper sausage rolls

Let me show you how to make a proper sausage roll from start to finish at home.

  • 10 min prep
  • 32 min cooking
  • 18 min hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

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Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Being by toasting the fennel seeds (2 g) in a dry frying pan for 1 to 2 minutes until they release their beautiful aroma. Transfer them to a mortar and pestle for crushing or simply run a knife through them on a chopping board to break them up.

  2. Step 2

    Next, dice one granny smith apple (1 apple), finely chop or grate 1 clove (1 clove) of garlic, and roughly chop the parsley (5 g).

  3. Step 3

    Place the sausage meat (400 g) into a mixing bowl and add in the crushed fennel seeds (2 g), diced apple (1 apple), garlic, chopped parsley (5 g), and season with salt and pepper if the sausage meat isn't seasoned already. Mix together until fully combined and place the mixture into a piping bag.

  4. Step 4

    Lay out the ready-rolled puff pastry (1 packet) and brush all over with beaten egg yolk (2 glaze). Next, cut off the end of your piping bag (quite large) and pipe the mixture along the length of the pastry in the centre. Leave a small overhang at each end to allow for shrinkage when baking in the oven.

  5. Step 5

    Fold the pastry (1 packet) over the sausage meat (400 g) and press firmly on the other side to create a tight seal. Firmly press along the seal with a fork and trim off the excess pastry.

  6. Step 6

    Place onto a baking sheet lined with parchment paper and brush the sausage roll all over with beaten egg yolk (2 glaze). Place into the fridge to allow the egg yolk glaze to set for 20 minutes. Remove from the fridge and brush it one more time with the egg yolk. Score the pastry (1 packet) using a paring knife if you like but it is optional.

  7. Step 7

    Finally I like to decorate mine with onion seeds and sea salt flakes before baking in the oven. Bake at 170°C Fan for 25 to 30 minutes until golden brown and completely cooked through.

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Questions people ask

How long does proper sausage rolls take?

About 1 hour from start to finish: 10 min of prep, 32 min of cooking, and 18 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.