My dear mother-in-law, Mo’s traditional sausage roll recipe with a buttery puff pastry strikes the perfect balance between simplicity and deliciousness. With just a handful of pantry staples like sausage meat, onions, breadcrumbs, and pre-made puff pastry, you can whip up a batch of these irresistible bites in no time. Each roll is brushed with an egg wash for a golden finish and baked until the pastry puffs up to crispy perfection. Serve them warm with your favourite dipping sauces (I like mustard!), or enjoy them on their own—either way, they’re bound to disappear fast!

Traditional Sausage Rolls with a Buttery Puff Pastry

First, we need to pop that oven on up to 375 F. As a Canadian, I apologize, but you’ll notice I pop between imperial and metric measurements. I am sorry. Classic.

Ok, make sure your puff pastry and sausage are defrosted. We want them chilled, but NOT frozen. I do not recommend defrosting your pastry any other way than in the fridge overnight.

Ingredients for Traditional Sausage Rolls with a Buttery Puff Pastry

500 g pork sausage meat defrosted
1/3 c finely diced onions
2 tablespoons breadcrumbs
1 tablespoon poultry seasoning
1 egg
397 g box of puff pastry defrosted in the fridge (mine comes in 2 parts, which we work with separately)

Method for Traditional Sausage Rolls with a Buttery Puff Pastry

Preheat oven to 375 F.

Mix all ingredients except puff pastry in a large bowl.

Divide sausage meat mix into 4 equal parts.

On a floured work surface, roll each part of sausage meat into a rope approximately 14 inches long.

On a clean part of worksurface, add more flour and roll out one section of the pastry into a rectangle about 14 inches long.Divide the rectangle into 2 lengthwise.

Repeat with the other piece of pastry.

Mix egg with 1 tablespoon of water (this is your egg wash), and brush along one long side of each of the 4 pieces of pastry.

Place one sausage rope on each of the 4 pieces of pastry.

Roll up each into one long sausage roll.

Cut pieces 1.5 inches long on bias.

Score top of each sausage roll to help the pastry puff.

Brush with egg wash, place in oven and bake approximately 30-40 minutes, rotating pans halfway.

Remove with browned and pastry is puffed. Allow to cool, enjoy! These also freeze really well.

👇 Recipe Card for Traditional Sausage Rolls with a Buttery Puff Pastry

Traditional Sausage Rolls with a Buttery Puff Pastry

Yield: 36

My dear mother-in-law, Mo's sausage roll recipe strikes the perfect balance between simplicity and deliciousness. With just a handful of pantry staples like sausage meat, onions, breadcrumbs, and pre-made puff pastry, you can whip up a batch of these irresistible bites in no time. Each roll is brushed with an egg wash for a golden finish and baked until the pastry puffs up to crispy perfection. Serve them warm with your favourite dipping sauces (I like mustard!), or enjoy them on their own—either way, they’re bound to disappear fast!

Ingredients

500 g pork sausage meat defrosted
1/3 c finely diced onions
2 tablespoons breadcrumbs
1 tablespoon poultry seasoning
1 egg
397 g box of puff pastry defrosted in fridge (mine comes in 2 parts, which we work with separately)

Instructions

Preheat oven to 375 F
Mix all ingredients except puff pastry in a large bowl.
Divide sausage meat mix into 4 equal parts.
On a floured work surface, roll each part of sausage meat into a rope approximately 14 inches long.
On a clean part of worksurface, add more flour and roll out one section of the pastry into a rectangle about 14 inches long.
Divide the rectangle into 2 lengthwise.
Repeat with the other piece of pastry.
Mix egg with 1 tablespoon of water (this is your egg wash), and brush along one long side of each of the 4 pieces of pastry.
Place one sausage rope on each of the 4 pieces of pastry.
Roll up each into one long sausage roll. Cut pieces 1.5 inches long on bias. Score top of each sausage roll to help the pastry puff.
Brush with egg wash, place in oven and bake approximately 30-40 minutes, rotating pans halfway. Remove with browned and pastry is puffed. Allow to cool, enjoy! These also freeze really well.