British sage and fennel sausage rolls are made from buttery rough puff pastry and a simple pork sausage filling. Serve this traditional British appetizer warm or cold at a party with HP sauce or mustard—they’ll disappear quickly!
For the Filling
- 1 1/2 pounds ground pork (85% meat, 15% fat) (680g)
- 2 teaspoons fennel seeds, lightly crushed
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground sage
- 1 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
For the Pastry
- 1.3 lb rough puff pastry or puff pastry (600g)
- 1 large egg, beaten
Preparing the Filling (10 min)
- Place the ground pork in a large mixing bowl and add the spices. Mix with a fork until well combined. Don't mix any longer than necessary, or the meat mixture will get tough.
- Cut two large pieces of plastic wrap and lay them flat on the counter. Divide the meat mixture between the two pieces, then shape them into logs. Make sure each log is well wrapped in the plastic wrap.
- Chill the logs in the fridge for at least 15 minutes.
Making the Sausage Rolls (30 min + 35 min baking)
- Preheat the oven to 400 F. Line an 11 by 17-inch rimmed cookie sheet with parchment paper. Crack the egg into a small bowl and beat a fork until well blended.
- Roll out the pastry on a lightly floured surface until it's just a bit longer than the meat logs (roughly 10x18 inches). Cut the rectangle in half lengthwise.
- Unwrap the meat logs, then lay them on top of the rectangles.
- Brush one long side of the rectangle with beaten egg, then roll the pastry tightly over the sausage so it overlaps. Pinch the seam closed, then place the roll seam side down.
- Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg. Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry. This is an important step; don't skip it.
- Slice the roll into about 12 pieces and place them about an inch apart on the prepared cookie sheet.
- Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked. Test the meat's temperature by stacking two or three rolls and sticking a meat thermometer through the center. The temperature should be 160 F.
- Immediately transfer them to a wire rack to cool a little. Serve warm with HP sauce or English mustard.
- Short on time? Squeeze the meat out of your favorite sausages instead of using ground pork.
- Don't over-handle the meat, or it will be tough.
- Freeze the sausage rolls for 10 minutes or refrigerate for 30 minutes before slicing them and baking. Otherwise, the pastry won't puff up as much or be as flaky.
- Prevent soggy pastry by removing the rolls from the cookie sheet as soon as they're done baking.
- To freeze unbaked sausage rolls, flash freeze them on a cookie sheet, then store in an airtight container or freezer bag. They can be baked from frozen; just remember to increase the baking time.
- Category: Appetizer
- Method: Oven
- Cuisine: British
Keywords: sausage rolls, sausage, recipe