55min 4 ppl
Classic Sausage Rolls
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 11 steps
Hard: over 60 min or 12+ steps
780 kcalper person
Protein 34g
Carbs 48g
Fats 49g
About this dish
Rough-puff pastry made with cold grated butter creates audibly shattery, laminated layers that elevate this British staple far beyond anything made with shop-bought shortcrust — while a fennel seed and fresh sage filling keeps the pork moist and deeply savoury.
Allergy Info
Dairy, Gluten, Eggs, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Ice-cold water90 ml
- Brown onionvery finely diced1 medium
- Garlic clovesminced3 cloves
- Fresh sage leavesfinely chopped6 leaves
- Fresh white breadcrumbs50 g
Meat & Poultry
- Pork mince (20% fat)500 g
- Pork sausage meat150 g
Dairy & Eggs
- Unsalted butterfrozen solid170 g
- Eggbeaten, for egg wash1 large
Dried Goods
- Plain flour240 g
Spices & Seasonings
- Fine salt1 tsp
- Fennel seedstoasted and lightly crushed1 tsp
- Dried sage1 tsp
- Flaked sea salt1 tsp
- Cracked black pepper1 tsp
- Nigella seedsfor topping1 tsp
Oils & Condiments
- Dijon mustard1 tsp
- Worcestershire sauce1 tbsp
Utensils
- Large mixing bowl
- Box grater
- Butter knife
- Cling film
- Rolling pin
- Sharp knife
- Pastry brush
- Large baking tray
- Baking parchment
- Wire rack
- Meat thermometer
Method
1
Combine the flour and fine salt in a large bowl. Working quickly, grate the frozen butter directly into the flour using the coarse side of a box grater, tossing the shreds through the flour every 30 seconds to prevent clumping. Drizzle in the ice-cold water and mix with a butter knife until the dough just comes together — it should look shaggy with visible butter streaks.
Approx. 5 minutes
2
Turn the dough onto a lightly floured surface, press into a rough rectangle, wrap tightly in cling film, and refrigerate for 30 minutes.
Approx. 30 minutes
3
While the dough chills, very finely dice the onion, mince the garlic, toast and lightly crush the fennel seeds, and finely chop the fresh sage leaves.
Approx. 8 minutes
4
Combine the pork mince, sausage meat, onion, garlic, fennel seeds, dried sage, fresh sage, Dijon mustard, breadcrumbs, Worcestershire sauce, flaked salt, and black pepper in a large bowl. Mix firmly with your hands for 90 seconds until the mixture becomes slightly sticky and cohesive — this develops the protein structure that stops the filling crumbling when sliced.
Approx. 3 minutes
5
Divide the filling into two equal portions and roll each into a firm log roughly 30 cm long on a sheet of cling film. Refrigerate the logs for 15 minutes to firm up.
Approx. 15 minutes
6
Preheat the oven to 220°C (200°C fan) and line a large baking tray with baking parchment.
Approx. 10 minutes
7
On a lightly floured surface, roll the chilled pastry into a rectangle approximately 32 × 26 cm and about 3 mm thick. Cut the rectangle lengthways into two equal strips.
Approx. 5 minutes
8
Lay one chilled filling log along the lower edge of each pastry strip, leaving a 1.5 cm border. Brush the far edge of each strip with egg wash, then roll the pastry tightly over the filling and press the seam firmly to seal. Place seam-side down and cut each roll into 6 equal pieces — you will have 12 pieces total.
Approx. 7 minutes
9
Arrange the rolls on the prepared tray with 3 cm of space between each. Brush generously with egg wash and scatter nigella seeds over the top. Score two small diagonal slashes through the pastry on each roll with a sharp knife to allow steam to escape.
Approx. 3 minutes
10
Bake on the middle shelf for 25–30 minutes until the pastry is a deep golden amber. Check the internal temperature of the filling with a meat thermometer — it must read 74°C to be safely cooked through.
Approx. 30 minutes
11
Transfer to a wire rack and rest for 5 minutes before serving — the juices redistribute and the pastry crisps further as it cools slightly.
Approx. 5 minutes
