Homemade Sausage Rolls

Name: Homemade Sausage Rolls with Puff Pastry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: British
Ingredients: 1.5 lbs ground pork; 1 tbsp rosemary salt; 1 tsp ground mace; 1 tsp ground nutmeg; 1 tbsp onion powder; 1 tsp ground ginger; 1/2 tsp ground white pepper; 2 tbsp ice water; 1 sheet puff pastry, thawed; 1 large egg, beaten for egg wash; Flaky salt, for sprinkling

Homemade sausage rolls feature seasoned ground pork wrapped in thawed puff pastry and baked until golden, delivering a crispy exterior and tender, spiced filling. The blend of rosemary, mace, nutmeg, and ginger creates the classic British flavor profile.

🌍British 🏷️Sausage rolls 🏷️Breakfast 🏷️Appetizer 🏷️Snack Puff pastry

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🏷️Pork

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thatdudecancookonTikTok

Total

45 min

Servings

8

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1.5 lbs ground pork
1 tbsp rosemary salt
1 tsp ground mace
1 tsp ground nutmeg
1 tbsp onion powder
1 tsp ground ginger
1/2 tsp ground white pepper
2 tbsp ice water
1 sheet puff pastry, thawed
1 large egg, beaten for egg wash
Flaky salt, for sprinklingoptional

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Instructions

1
Grind your pork using a meat grinder attachment on a stand mixer.
2
In the bowl of the stand mixer, add rosemary salt, mace, nutmeg, onion powder, ground ginger, and white pepper to the ground pork.
3
Using the paddle attachment, mix the seasonings into the pork. Add a little ice water to help combine everything into a cohesive mixture.
4
Transfer the sausage mixture to a piping bag.
5
Lay a sheet of thawed puff pastry on a work surface. Snip the end of the piping bag and pipe a line of the sausage mixture along one long edge of the pastry.
6
Roll the pastry over the sausage. Brush the exposed edge of the pastry with egg wash, then continue rolling to seal the log.
7
Cut the finished log away from the remaining pastry sheet. Repeat the process to create a second log.
8
Cut the long logs in half to create four shorter logs.
9
Brush the tops of the logs with egg wash, then score them diagonally with a knife.
10
Sprinkle the tops with flaky salt, then slice each log into individual sausage rolls.
11
Arrange the sausage rolls on a parchment-lined baking sheet.
12
Bake at 375°F (190°C) for 25 minutes, until the pastry is golden brown and the sausage is cooked through.

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Tips & Notes

Pro tips

Keep puff pastry cold until wrapping — warm pastry won't puff as evenly. Work quickly and refrigerate assembled rolls for 30 minutes before baking.
Brush egg wash evenly and sparingly to avoid soggy spots; a light, thin coat gives the best golden color without waterlogging the pastry.
Don't overmix the pork filling — overworking it creates a dense, rubbery texture. Combine seasonings gently until just incorporated.
Seal the pastry seam tightly by pressing with a fork or your fingertip; loose seams may split during baking and leak filling.

Substitutions

Ground pork → ground chicken or turkey (reduces richness; use same weight and season to taste)
Rosemary salt → kosher salt + 1 tsp fresh rosemary (if rosemary salt unavailable)
Ground mace → ground nutmeg (use 1 tsp total to avoid overpowering; both are warm spices)

Storage & make-ahead

Store cooled sausage rolls in an airtight container in the refrigerator up to 4 days, or freeze up to 3 months. Reheat in a 350°F oven for 10–12 minutes.

Common Questions

Can I make sausage rolls ahead of time?

Yes. Assemble the rolls, wrap tightly, and refrigerate up to 24 hours or freeze up to 3 months before baking. Bake from chilled or frozen (add 5–10 minutes if frozen).

How do I know when sausage rolls are done?

Bake until the pastry is golden brown and the internal temperature of the filling reaches 160°F (71°C), typically 20–25 minutes.

Can I use store-bought sausage meat instead of grinding my own?

Yes. Use 1.5 lbs bulk sausage meat and mix in the rosemary salt, mace, nutmeg, onion powder, ginger, and white pepper to match the flavor profile.

What's the purpose of ice water in the filling?

Ice water helps bind the seasoning and pork together while keeping the mixture cool, which prevents the filling from becoming dense or greasy during baking.

Can I reheat leftover sausage rolls?

Yes. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through, or microwave for 1–2 minutes. Oven reheating preserves pastry crispness better.