James Martin Sausage Rolls

These classic sausage rolls are crisp, golden and generously filled with well-seasoned pork, wrapped in buttery puff pastry. They are simple to prepare, deeply satisfying, and perfect for both beginners and confident home bakers. The filling stays juicy while the pastry bakes up light and flaky. From start to finish, they are ready in about 45 minutes.

Ingredients

For the sausage filling

• 450g good-quality pork sausages
• 1 small onion, very finely chopped
• 1 garlic clove, crushed
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp English mustard
• Salt and freshly ground black pepper

For the pastry

• 500g ready-rolled all-butter puff pastry
• Plain flour, for dusting

For the topping

• 1 free-range egg, beaten
• 1 tbsp sesame seeds or poppy seeds (optional)

How to Make James Martin Sausage Rolls

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place it in the middle of the oven so the pastry cooks evenly.
• Make the filling: Remove the skins from the sausages and place the meat in a bowl. Add the onion, garlic, sage, thyme, mustard, salt and pepper. Mix gently with a fork until just combined.
• Prepare the pastry: Lightly dust the work surface with flour and unroll the puff pastry. Cut it lengthways into two long rectangles.
• Fill and shape: Divide the sausage meat evenly and shape it into a long log down the centre of each pastry strip. Brush one long edge with beaten egg, then roll up tightly to enclose the filling, sealing the edge underneath.
• Finish the rolls: Cut each long roll into equal pieces. Place on the prepared tray, brush with more egg and sprinkle with seeds if using.
• Bake: Bake for 25 to 30 minutes until the pastry is well risen, crisp and deeply golden, and the filling is cooked through.
• Cool slightly: Leave to rest on the tray for 5 minutes before serving warm or transferring to a wire rack to cool completely.

Tips for Perfect Sausage Rolls

How do I stop the pastry going soggy?

Use cold pastry and a hot oven. Make sure the filling is not overmixed and avoid adding extra moisture.

Can I make them ahead?

You can assemble the rolls, cover and chill them for up to 24 hours before baking. Brush with egg just before they go into the oven.

How do I get an even colour?

Brush the pastry evenly with beaten egg and rotate the tray halfway through baking if your oven has hot spots.

Serving Suggestions

• Serve warm with English mustard or tomato chutney
• Add to a buffet with salads and cold cuts
• Enjoy as a light lunch with a green salad

Storage

Room temperature

Once baked, sausage rolls can be kept at room temperature for up to 1 day, well covered.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.

Freezing

They freeze very well, either baked or unbaked. Freeze for up to 3 months and bake or reheat straight from frozen.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 22g
• Protein: 11g
• Fat: 22g
• Saturated fat: 9g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

James Martin Sausage Rolls

Recipe by Clara WoodCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden puff pastry sausage rolls filled with herby pork. A classic British bake perfect for snacks, parties, or lunch.

Ingredients

• 450g pork sausages

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 tbsp fresh sage, chopped

• 1 tsp fresh thyme

• 1 tsp English mustard

• Salt and black pepper

• 500g ready-rolled puff pastry

• Plain flour, for dusting

• 1 egg, beaten

• Sesame or poppy seeds (optional)

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray.
• Mix sausage meat with onion, garlic, herbs, mustard and seasoning.
• Cut pastry into two long strips.
• Place filling along pastry, roll up and seal.
• Cut into rolls, brush with egg and add seeds if using.
• Bake for 25–30 minutes until golden and cooked through.

Notes

• Use all-butter pastry for best flavour.
• Chill before baking if pastry feels soft.
• Freeze unbaked rolls for easy future baking.