By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
126 cal · 35 min
Sausage Rolls
Recipe GLPRf47353fd85ab66
Classic British sausage rolls featuring seasoned pork sausage wrapped in crispy puff pastry. These golden pastry bundles are brushed with egg wash for a glossy finish and served warm. Perfect for appetizers, packed lunches, or as a main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound puff pastry, thawed if frozen
1 pound pork sausage meat, casings removed
1/4 cup Dijon mustard
1 egg, beaten
Directions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the thawed puff pastry into a thin rectangle, approximately 12 by 16 inches. If the pastry has two sheets, you can work with them separately or join them together.
Spread the Dijon mustard evenly across the entire surface of the pastry, leaving a thin border on one of the long edges.
Place the pork sausage meat in a line along one of the long edges of the pastry, pressing it gently to form a continuous log about 2 inches wide. Leave small gaps between each future roll position for easy separation.
Starting from the edge with the sausage, roll the pastry tightly around the meat, using your fingers to seal the long edge where the pastry ends.
Using a sharp knife, cut the long roll into 12 equal pieces, each about 1.5 inches wide. Arrange the rolls seam-side down on the prepared baking sheets, spacing them apart.
Brush the top of each roll generously with the beaten egg, creating a light, even coating.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and allow the rolls to cool for 2–3 minutes before serving warm.
Comments
Sausage rolls hit every mark for a Charlotte kitchen: puff pastry, pork sausage, Dijon mustard, and eggs are all standard stock at Harris Teeter, Food Lion, Walmart, and ALDI with no special stops needed. Budget the actual time at 50 minutes when you factor in thawing the pastry if frozen and resting the dough before rolling and cutting, though the stated 35 minutes captures the active work honestly. At roughly $1.25 to $1.50 per roll depending on sausage quality, this is a cost-effective batch that reheats beautifully—perfect for meal prep or a crowd. The main caveat is that they demand a cool work surface and a light hand with the rolling to avoid tough pastry, which makes this slightly less forgiving than a dump-and-bake.
Sign in or create a free account to add your review.
